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Saturday, January 16, 2010

Persian Wishing Well Soup

Seasonal Recipe of the Week
This is a wonderful soup called Persian Wishing Well Soup, which can be made with or without these lovely lamb meatballs.

1/2 pound ground lamb
1/2 cup pine nuts
1/2 chopped onion
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 teaspoon ground black pepper
2 tablespoons olive oil
1 chopped onion
1/4 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 cup rice
1/4 pound dried apricots, cut into slivers
1/2 cup chopped parsley
8 cups water
1 cup cooked chickpeas
Salt and pepper to taste
1/4 cup fresh mint leaves, chopped

To make the lamb meatballs, combine the first 6 ingredients and mix till well blended. Form into walnut-sized balls and set aside. Now make the soup. In a large pot, heat the oil and cook the onion until tender, about 6 minutes. Stir in turmeric, cinnamon and rice. Cook rice until translucent, about 3 minutes. Add apricots, parsley and stock. Bring to the boil and add lamb meatballs. Reduce heat and simmer for 20 minutes. Now add cooked chickpeas and cook 5 minutes more. Taste for salt and pepper. Right before serving, add fresh chopped mint leaves.