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

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Shullabour
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'''Shullabour'''
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Serves 4
 
Serves 4
  
 
Ingredients:
 
Ingredients:
  
1 lb. spinach, chopped
+
1 lb. spinach, thick stems removed, chopped, and thoroughly rinsed
  
1 cup rice
+
1 cup long grain rice
  
1 6oz can tomato paste
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1- 6 oz. can tomato paste
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 +
4 cups water
  
2 lemons, juiced OR 1/2 cup lemon juice
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2 lemons, juiced or 1/2 cup lemon juice
  
 
½ cup olive oil
 
½ cup olive oil
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4 cloves garlic, crushed
 
4 cloves garlic, crushed
 
4 cups water
 
  
 
1 tsp. salt
 
1 tsp. salt
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OPTIONAL: 1/4 tsp. bahar (allspice)
 
OPTIONAL: 1/4 tsp. bahar (allspice)
  
OPTIONAL: 1/4 TSP. Aleppo red pepper
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OPTIONAL: 1/4 tsp. Aleppo red pepper
 
 
  
 
Directions:
 
Directions:
  
Place the spinach, rice, and tomato paste diluted with the water in a stockpot.  
+
Place the spinach, rice, and tomato paste diluted in the 4 cups of water, in a stockpot.
  
 
Bring to a boil, then lower flame to simmer for ½ hour, stirring occasionally.
 
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.
+
In the meantime, heat the oil in a large skillet over medium heat; add onions and sauté until they 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.  
+
Combine onions with the spinach and rice, then add the lemon juice, garlic, salt, and optional seasonings, if chosen.
  
 
Continue cooking the mixture for 15 minutes more.
 
Continue cooking the mixture for 15 minutes more.

Latest revision as of 19:08, 21 February 2020

Shullabour

Serves 4

Ingredients:

1 lb. spinach, thick stems removed, chopped, and thoroughly rinsed

1 cup long grain rice

1- 6 oz. can tomato paste

4 cups water

2 lemons, juiced or 1/2 cup lemon juice

½ cup olive oil

2 medium sized onions, sliced lengthwise

4 cloves garlic, crushed

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 in the 4 cups of water, in a stockpot.

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

In the meantime, heat the oil in a large skillet over medium heat; add onions and sauté until they are soft and slightly brown.

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

Continue cooking the mixture for 15 minutes more.

Serve hot.

Note: Shullah is the Persian word for Rice Broth.