Difference between revisions of "Shullabour (Rice/spinach soup)"

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Line 6: Line 6:
  
 
1 lb. spinach, chopped
 
1 lb. spinach, chopped
 +
 
1 cup rice
 
1 cup rice
1 small can tomato paste
+
 
 +
1 6oz can tomato paste
 +
 
 
1 lemon (juice)
 
1 lemon (juice)
 +
 
½ cup olive oil
 
½ cup olive oil
 +
 
2 medium sized onions, sliced
 
2 medium sized onions, sliced
 +
 
4 cloves garlic, crushed
 
4 cloves garlic, crushed
 +
 
3 cups water
 
3 cups water
 +
 
1 tsp. salt
 
1 tsp. salt
  
Directions
+
 
 +
Directions:
  
 
Place the spinach, rice, tomato paste diluted with the water in a stockpot. Bring to a boil, then lower flame to simmer for ½ hour.
 
Place the spinach, rice, tomato paste diluted with the water in a stockpot. Bring to a boil, then lower flame to simmer for ½ hour.
  
 
In the meantime sauté the onions in the oil in a skillet, until the onions are slightly brown.
 
In the meantime sauté the onions in the oil in a skillet, until the onions are slightly brown.
 +
 
Combine with the spinach and rice, then add the lemon juice and the garlic.
 
Combine with the spinach and rice, then add the lemon juice and the garlic.
  

Revision as of 23:00, 5 February 2020

Shullabour

Serves 6

Ingredients

1 lb. spinach, chopped

1 cup rice

1 6oz can tomato paste

1 lemon (juice)

½ cup olive oil

2 medium sized onions, sliced

4 cloves garlic, crushed

3 cups water

1 tsp. salt


Directions:

Place the spinach, rice, tomato paste diluted with the water in a stockpot. Bring to a boil, then lower flame to simmer for ½ hour.

In the meantime sauté the onions in the oil in a skillet, until the onions are slightly brown.

Combine with the spinach and rice, then add the lemon juice and the garlic.

Continue cooking the mixture for ½ hour more.

Serve hot.

Note: Shullah is the Persian word for Rice Broth.