PERSIAN CARROT SOUP
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy nonreactive pot over medium heat. Cook onion and garlic for 5 minutes. Stir in eggplant and parsley and cook until softened, about 10 minutes. Add 8 cups water, celery, carrots and potatoes. Simmer for 15 minutes. Stir in salt and pepper and cook over low heat for 30 minutes. Let cool.
- In batches, puree the soup in a food processor. Refrigerate until cold. Season with salt and pepper to taste, divide among 4 bowls, garnish with mint and serve immediately.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 53 grams, Fat 3 grams, Fiber 13 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 995 milligrams, Sugar 17 grams, TransFat 0 grams
CARROT GINGER SOUP
This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.
Provided by Emily Ott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
- Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g
PERSIAN-STYLE CARROTS AND BLACK-EYED PEAS
One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it's more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.
Provided by Ana Sortun
Categories Carrot Pea New Year's Eve Side Spice Saffron
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- In a medium-sized saucepan, combine the black-eyed peas and 4 cups water and bring to a boil over high heat. Lower the heat and simmer until tender, about 25 minutes. Off the heat, add the salt and set aside while the peas absorb some salt for 10 minutes. Drain.
- Meanwhile, put the saffron and water in a small bowl. Mix and set aside for at least 15 minutes and as long as overnight.
- Place a large sauté pan over medium-low heat and add the olive oil, onion, carrots, and red bell pepper, stirring until the peppers start to soften and the onion is translucent, about 10 minutes. Add the saffron (and its blooming water), Persian Spice Mix, garlic, and black-eyed peas. Season the carrots and peas with salt and pepper to taste and stew until the carrots and peppers are tender and the black-eyed peas are glazed.
- Remove from the heat and set aside to cool. Stir in the lemon juice, honey, and parsley. Serve cold or at room temperature.
HAVIJ POLO (PERSIAN CARROT RICE)
Havij polo is a Persian favorite with carrots, rice, and meat. There are no "exotic" ingredients to buy. It is worth the trouble as my Iranian husband and my 2 kids love it, and they are very picky eaters. Iranians generally use more rice, but we like more carrots and less rice.
Provided by JENILEIGH
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Saute onion in butter in a large skillet over medium heat until translucent, about 5 minutes. Remove onion to a bowl, leaving any excess butter in the skillet.
- Sprinkle meat with cinnamon and salt; cook in the skillet in the remaining butter until browned, 3 to 4 minutes per side. Transfer meat to a small pot, leaving butter in the skillet. Add carrots to the skillet and cook until lightly browned, about 5 minutes. Remove carrots to a bowl; set skillet aside.
- Add water to the meat and bring to a boil. Reduce heat and simmer until tender, 30 to 40 minutes. Remove meat and mix with reserved onions. Pour 1 cup cooking water into the skillet used to cook the vegetables and meat. Add sugar; mix until completely dissolved. Set sauce aside.
- While the meat is cooking, place rice in a colander and rinse several times with warm water to remove starch. Transfer to a bowl and soak for 5 to 10 minutes.
- Bring 6 cups salty water to a boil in a large saucepan. Drain rice and add to the boiling water. Boil, stirring occasionally to prevent grains from sticking together, until rice is no longer crunchy but still quite firm, 5 to 10 minutes. Drain.
- Butter the bottom of a large pot and top with several layers of rice, the meat-onion mixture, and carrots. Pour sauce over top. Cover the underside of the pot lid with a clean dish towel and place tightly on the pot to absorb moisture.
- Cook over low heat until crunchy on the bottom, about 30 minutes, checking often near the end to prevent burning.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 45.7 g, Cholesterol 65.6 mg, Fat 21 g, Fiber 1.7 g, Protein 13.1 g, SaturatedFat 11.3 g, Sodium 282.9 mg, Sugar 6.6 g
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