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

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Line 1: Line 1:
 
Shullabour
 
Shullabour
 
 
Serves 6
+
Serves 4
  
Ingredients
+
Ingredients:
  
 
1 lb. spinach, chopped
 
1 lb. spinach, chopped
Line 11: Line 11:
 
1 6oz can tomato paste
 
1 6oz can tomato paste
  
1 lemon (juice)
+
2 lemons, juiced OR 1/2 cup lemon juice
  
 
½ cup olive oil
 
½ cup olive oil
  
2 medium sized onions, sliced
+
2 medium sized onions, sliced lengthwise
  
 
4 cloves garlic, crushed
 
4 cloves garlic, crushed
  
3 cups water
+
4 cups water
  
 
1 tsp. salt
 
1 tsp. salt
 +
 +
OPTIONAL: 1/4 tsp. bahar (allspice)
 +
 +
OPTIONAL: 1/4 TSP. Aleppo red pepper
  
  
 
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, and tomato paste diluted with the water in a stockpot.  
 +
 
 +
Bring to a boil, then lower flame to simmer for ½ hour, stirring occasionally.
  
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 soft and 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, the garlic, the salt, and the optional seasonings if chosen.  
  
Continue cooking the mixture for ½ hour more.
+
Continue cooking the mixture for 15 minutes more.
  
 
Serve hot.
 
Serve hot.
  
 
Note: Shullah is the Persian word for Rice Broth.
 
Note: Shullah is the Persian word for Rice Broth.

Revision as of 22:16, 9 February 2020

Shullabour

Serves 4

Ingredients:

1 lb. spinach, chopped

1 cup rice

1 6oz can tomato paste

2 lemons, juiced OR 1/2 cup lemon juice

½ cup olive oil

2 medium sized onions, sliced lengthwise

4 cloves garlic, crushed

4 cups water

1 tsp. salt

OPTIONAL: 1/4 tsp. bahar (allspice)

OPTIONAL: 1/4 TSP. Aleppo red pepper


Directions:

Place the spinach, rice, and tomato paste diluted with the water in a stockpot.

Bring to a boil, then lower flame to simmer for ½ hour, stirring occasionally.

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

Combine with the spinach and rice, then add the lemon juice, the garlic, the salt, and the optional seasonings if chosen.

Continue cooking the mixture for 15 minutes more.

Serve hot.

Note: Shullah is the Persian word for Rice Broth.