Ingredients with Measurements:
- 1 pound of lamb meat, cut into small pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of water
- 1 cup of lentils
- 1 cup of chickpeas
- 1 cup of chopped spinach
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, sauté the lamb meat over medium heat until browned. Remove the meat from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened.
3. Add the tomato paste, turmeric, cumin, coriander, salt, and black pepper to the pot. Stir until the spices are fragrant.
4. Add the lamb meat back to the pot, along with 6 cups of water. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
5. Add the lentils and chickpeas to the pot and let them cook for an additional 30 minutes, or until they are tender.
6. Using an immersion blender, blend the soup until it is smooth. Alternatively, you can transfer the soup to a blender and blend it in batches.
7. Add the chopped spinach to the soup and let it cook for 5 minutes, or until it is wilted.
8. Stir in the lemon juice and adjust the seasoning to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 390
Fat: 12g
Carbohydrates: 38g
Protein: 33g
Fiber: 14g
Substitutions for ingredients:
You can use beef or chicken instead of lamb meat. You can also use canned lentils and chickpeas instead of dried ones.
Variations:
You can add other vegetables to the soup, such as carrots, potatoes, or zucchini. You can also add different spices, such as cinnamon or cardamom.
Tips and tricks:
- Soak the lentils and chickpeas overnight to reduce the cooking time.
- If you don't have an immersion blender, you can use a potato masher to blend the soup.
- Serve the soup with a dollop of yogurt or sour cream on top.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a slice of lemon on the side.
Garnishes:
Garnish the soup with chopped fresh parsley or cilantro.
Pairings:
Serve the soup with crusty bread or pita.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out. If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
Make sure the meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Poolaki soup is a traditional Persian soup that is typically made with lamb, lentils, and chickpeas. It is a hearty and flavorful soup that is perfect for cold winter days.
Flavor profiles:
The soup has a savory and slightly spicy flavor, with a hint of sweetness from the tomato paste and a tangy kick from the lemon juice.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian