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Chalau-e Shorbat (rice soup): recipe illustration
Soups

Chalau-e Shorbat (rice soup)

Rice cooked directly in a spiced lamb broth, served as a thick, comforting soup. Very popular on cold days, it is topped with coriander and yogurt.

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Ingredients

Ingredients

Épices

Spices & seasoning

Optional extras

Instructions

  1. Brown the lamb pieces in the oil with the sliced onion for 8 minutes over medium heat.
  2. Add the spices and crushed garlic, stir for 1 minute, then cover with water and bring to a boil.
  3. Skim, cover and simmer for 45 minutes until the meat is tender.
  4. Add the diced carrots and potato and cook for 10 minutes.
  5. Stir in the rinsed rice and cook for 20 minutes over low heat, stirring from time to time, until it becomes creamy.
  6. Adjust the seasoning, add lemon juice if you like, and serve piping hot.

Variations and tips

Vegetarian version. Replace the lamb with chickpeas and use a vegetable broth.

With what you can find here. The lamb can be replaced with braising beef or chicken.

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Original Ecomely recipe.