Azerbaijani fruit soup (Ash-e Meveh)
Azerbaijani fruit soup (Ash-e Meveh)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, azerbaijani fruit soup (ash-e meveh). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Azerbaijani fruit soup (Ash-e Meveh) This is a traditional and hearty sweet-sour soup (aash) with either dried fruits such as prunes, apricots, or fresh ones, tasty tiny meatballs, a little bit of spices, apple cider or grape vinegar and sugar. My mother used to make this delicious soup (Aash) in special occasions. There are differ. ~ Poem by Mowlana Jalaluddin Rumi ~ Translation by Colman Barks آش میوه Ash-e miveh is an Iranian hearty soup made with fresh and juicy summer fruits, tasty pinto beans, buttery chickpeas and a little bit of spices. See recipes for Azerbaijani Minced Meat Qeema قیمه خشک اردبیلی too.

Azerbaijani fruit soup (Ash-e Meveh) is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Azerbaijani fruit soup (Ash-e Meveh) is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have azerbaijani fruit soup (ash-e meveh) using 15 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Azerbaijani fruit soup (Ash-e Meveh):
  1. Get 1/2 cup rice
  2. Prepare 1/3 cup cooked yellow split peas
  3. Get 1/4 cup sugar
  4. Take 1/4 cup vinegar
  5. Make ready 2 medium onions, peeled
  6. Take 3-4 apricots for per person
  7. Take 3-4 prunes for per person
  8. Make ready 1/2 Tsp turmeric
  9. Make ready Pinch Salt and chili flakes to taste
  10. Prepare Pinch dried mint
  11. Make ready Vegetable oil
  12. Prepare For meatballs
  13. Make ready 150 g ground lamb or beef
  14. Prepare 1/2 onion, grated
  15. Get to taste Salt and pepper

Azerbaijani fruit soup (Ash-e Meveh) This is a traditional and hearty sweet-sour soup (aash) with either dried fruits such as prunes, apricots, or fresh ones, tasty tiny meatballs, a little bit of spices, apple cider or grape vinegar and sugar. My mother used to make this delicious soup (Aash) in special occasions. Soup e Maash va Piaz is a good source of iron, dietary fiber and protein. It's called ash resteh, and it's a stick-to-your-bones Iranian soup that's still light and fresh: filled with a variety legumes, a mountain of greens, and thin, flat noodles that resemble linguine.

Steps to make Azerbaijani fruit soup (Ash-e Meveh):
  1. Mix minced meat with grated onion. Season with salt and pepper. Give balls shape to the meat. Heat a frying pan and cook the meatballs for about 10 minutes and until brown in 2 tablespoons of oil.
  2. Finely chop one of the onions. Set aside. Thinly slice remaining of the onion and fry in a pan. Keep it for garnishing.
  3. Bring the water to a boil. Add rice, yellow split peas, chopped onion, prunes, apricots, turmeric, sugar, vinegar, oil. Simmer for 10 minutes.
  9. Mix in the cooked meatballs. Partially cover the pot and simmer for 20 minutes.
  10. Once it is cooked, remove from the heat. Taste and adjust sugar or vinegar to your liking. Set it for few minutes all flavour come together.
  11. Ladle into bowls, garnish with fried onions and fried mint. Serve it warm Nosh-e jan
  19. Ingredients

Soup e Maash va Piaz is a good source of iron, dietary fiber and protein. It's called ash resteh, and it's a stick-to-your-bones Iranian soup that's still light and fresh: filled with a variety legumes, a mountain of greens, and thin, flat noodles that resemble linguine. Pomegranate soup (Persian: آش انار ‎ āš e anār; Azerbaijani: انار آشی ‎, anar aşı; Mazandarani: اسپاش انار او, aspāsh enār oo; Arabic: شوربة رمان ‎ shorbat rummān) is an Iranian and Iraqi dish made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. It is regarded as an āsh, which is the Iranian term. Rinse the rice several times in cold water to remove excess starch.

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