Sweet and Sour Soup

Name: Sweet and Sour Soup (Osh-e miveh)
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 2 tablespoons dried mint flakes, crushed; ½ teaspoon turmeric; ½ teaspoon freshly black ground pepper; 1 teaspoon sea salt; 2 onions, peeled and thinly sliced; ¼ cup (60 ml) oil; ½ cup (50 g) chopped spring onions; 1 cup (85 g) chopped fresh parsley; 10 cups (2.4 l) water; ½ cup (100 g) yellow split peas; ¼ cup (20 g) fresh chopped mint or 1 tablespoon dried; 1 cup (85 g) chopped fresh cilantro; 1 cup (175 g) dried pitted prunes; 1 cup (175 g) dried apricots; ½ cup (40 g) chopped fresh beet leaves; ¼ cup 60 ml) red wine vinegar; 1 onion, peeled and grated; 1 pound (450 g) ground lamb or chicken; ½ cup (100 g) rice; ¼ cup (30 g) chopped walnuts; ¼ cup (50 g) grape molasses* or sugar; 5 cloves garlic, peeled and thinly sliced; 1 large onion, peeled and finely sliced; ½ teaspoon cinnamon; ½ teaspoon freshly ground pepper; 2 tablespoons oil; 2 tablespoons chopped fresh parsley

Osh-e miveh

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Broth

¼ cup (60 ml) oil
2 onions, peeled and thinly sliced

Asia
Iran
Gluten-free
Soup
Southeast Asia

Method

To make the broth: Heat the oil in a large heavy-bottomed pot over medium heat until hot. Add the onion and sauté until golden brown. Add the salt, pepper, and turmeric. Add the split peas and sauté for 2 minutes. Pour in the water. Bring to a boil, reduce heat to medium, cover and simmer for 25, stirring occasionally.
Add the parsley, spring onions, beet leave