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2 large onions
2 tablespoons oil
1 tablespoon turmeric
1/2 cup yellow split peas
1 and 1/4 cups water
8 ounces ground beef
1 cup long-grain rice
3 tablespoons (each) fresh:
cliantro
parsley
chives
1 tablespoon butter
1 large garlic clove,
minced
4 tablespoons fresh mint
2 or 3 strands of saffron, disolved in a tablespoon of boiling water
salt and
pepper to taste
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Chop one onion. Heat oil in a large saucepan Add the chopped onion and fry until golden brown.
Add the
turmeric, split peas, and water.
Lower heat and simmer for 20 minutes.
Grate the other onion into a bowl.
Add the ground beef, salt, pepper, and mix well.
Form mixture into balls about the size of walnuts.
Add to the
pan and simmer for 20 minutes.
Add rice parsley, cliantro, and chives.
Simmer rice for 30 minutes until tender.
Stirring frequently.
Melt butter in small sauce pan.
Add garlic and fry gently.
Garnish soup
with cooked garlic, mint, and saffron.
Spoon into bowls.
Garnish with yogurt.
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