Asheh Kadoo Halvai Butternut Squash
This ash is so hearty and comforting. A
bowl is just the perfect meal. I hope you’ll
enjoy it as much as we have been over here! Ingredients:
■ 2 medium onions
■ 6 garlic cloves
■ 1 lb ground beef
■ 1 tsp turmeric
■ 1 tsp cinnamon
■ ½ cup split peas
■ ½ cup rice
■ 4 cups beef broth
■ 4 lb diced butternut squash
■ 2 cups parsley, packed
■ 2 cups cilantro, packed
■ 2 cups mint, packed
■ 2 cups chives, diced
■ salt & pepper
■ olive oil Instructions:
1. Small dice one of the onions and sauté
in olive oil until translucent. Add 5 minced
garlic cloves and ¾ teaspoon of turmeric.
2. Sauté for 2 to 3 minutes then add
washed rice and split peas. Add broth
plus 2 cups of water. Cover and bring to a
simmer. Cook for 30 minutes on medium
low.Grate the second onion and mix with
remaining minced garlic. Add ¼ teaspoon
turmeric and cinnamon. Season with salt
and pepper and mix well. Add ground beef
and massage until the ingredients are well
incorporated and the meat becomes elas- tic.
3. Make meatballs the size of hazelnuts.
4. Season broth with salt and pepper. Gen-
tly add meatballs to the simmering pot.
Continue cooking covered for 30 minutes longer.
5. Add rough chopped herbs. Mix well and
continue cooking for 30 minutes longer.
6. Add cubed butternut squash and sim-
mer on low for 1 hour longer.
7. Finish soup by warming olive oil until
warm. Turn off flame and add dried mint.
Allow to infuse for 10 to 15 minutes. Add
one teaspoon of the infused mint to each
bowl of soup.