Iranian Prune Soup

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.

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