This unusual Iranian soup has an acquired flavour but it does make a tasty start to a meal.
8 oz. prunes, soaked overnight, drained, stoned and coarsely chopped
1 large onion, finely chopped
2 tablespoons rice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
4 oz. lentils
2 pints chicken stock
2 pints water
½ teaspoons salt
½ teaspoon black pepper
Put all the ingredients in a large saucepan. Place the pan over high heat and bring the mixture to the boil.
Reduce the heat to low, half cover the pan and simmer for 2 hours.
Remove the pan from the heat and pour the soup into a warmed soup tureen. Serve at once.