Sumac Soup

Name: Sumac Soup (Osh-e somaq)
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 tablespoon grape molasses or sugar; 2 tablespoons oil; 2 tablespoons sumac powder; 1 tablespoon grape molasses or sugar; ½ teaspoon turmeric; 2 tablespoons parsley; 1 pound (450 g) ground lamb, beef, or chicken thighs; 1 pound (450 g) ground lamb, beef, or chicken thighs; 5 cloves garlic, peeled and sliced; 1 teaspoon dried mint flakes; 8 cups (1.9 l) broth or water; 2 cups (400 g) rice; 1 teaspoon turmeric; ½ teaspoon freshly ground black pepper; 1 teaspoon sea salt; 1 large onion, peeled and thinly sliced; 3 tablespoons oil; 1½ cups (150 g) sumac powder; 1 pound (450 g) ground lamb, beef, or chicken thighs; 1 large onion, peeled and grated; 1 cup (85 g) chopped fresh summer savory or ¼ cup (20 g) dried; 1 cup (85 g) chopped fresh tarragon or ¼ cup (20 g) dried; 1 cup (85 g) chopped fresh mint or ¼ cup (20 g) dried; 2 cups (170 g) chopped fresh cilantro or ½ cup (40 g) dried; 2 cups (170 g) chopped fresh parsley or ¾ cup (60 g) dried; 8 cups (1.9 l) broth or water

Osh-e somaq

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Broth

1½ cups (150 g) sumac powder
3 tablespoons oil

Asia
Iran
Soup
Southeast Asia

Method

To make the broth: Place 3 cups sumac berries and 6 cups water in a large, heavy pot and bring to a boil. Reduce heat to medium and simmer for 35 minutes. Drain through a fine-mesh siev