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Ash-e shalgham
آش شلغم (ash-e shalgham): Iranian turnip and rice soup, gently sweet, cooked for winter colds
In Tehran and Mashhad homes, ash-e shalgham is the pot put on the stove when someone in the family catches a cold in the first frosts of winter. Turnips and rice are simmered together until the turnips melt and the rice thickens the soup, which ends up soft, sweet and peppery, with a fried-onion and turmeric base. Many families add a little lamb; this one is vegan. The usual mistake is using big, old turnips, which taste bitter and woody; choose small, heavy ones. Chef's tip: grate half the turnips and dice the rest, so the soup is creamy yet still has pieces to bite.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tbsp sunflower oil
- 2 onionsthinly sliced
- 1 tsp ground turmeric
- 1 ⅓ lb small turnipspeeled, half grated, half diced
- 3 ½ oz short-grain ricerinsed
- 5 ½ cups water
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sugar or grape molasses (optional)
- 2 tbsp fresh parsleychopped
- 1 tsp dried mint
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Method
0/5 doneStep 1: Heat 2 tbsp sunflower oil in a pot over a medium heat and fry 2 onions for 12 minutes until golden. Lift out a third of the onion for the topping.
12 minStep 2: Stir 1 tsp ground turmeric into the remaining onion for 30 seconds, then add 1 ⅓ lb small turnips, 3 ½ oz short-grain rice, 5 ½ cups water and 1 tsp salt.
2 minStep 3: Bring to a boil, then cover partly and simmer gently for 35–40 minutes, stirring every 10 minutes so the rice does not stick, until the turnip cubes are translucent and soft and the rice has thickened the soup.
38 minStep 4: Add ½ tsp black pepper and, if you like a gently sweet ash, 1 tsp sugar or grape molasses. Stir in 2 tbsp fresh parsley and simmer 2 minutes.
2 minStep 5: Serve topped with the reserved onion and a pinch of 1 tsp dried mint.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 4 g
- Carbs
- 33 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ash-e shalgham take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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