Recipe - Persian Wishing Well Soup

SOUP
2 tablespoon Vegetable oil
1 Onion, chopped
One fourth teaspoon Turmeric
One fourth teaspoon Ground cinnamon
One half cup Rice
One fourth pound Dried apricots, cut into
thin strips
One half cup Chopped fresh Parsley
8 cup Chicken stock or water
1 cup Cooked chick peas
Salt and pepper
One fourth cup Fresh mint leaves

LAMB BALLS
One half pound Ground lamb
One half cup Pine nuts, toasted
One half Onion, chopped
One half teaspoon Ground cinnamon
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper

Source: A Good Day for Soup by: J. Ferrary And Louise Fiszer

To make the lamb balls, mix all ingredients until well combined. Form into
walnut sized balls and set aside.

To make the soup, in a large pot, heat oil over medium heat. Lower heat and
cook onion over low heat until golden , about 6 minutes. Stir in turmeric,
cinnamon and rice. Cook rice until transluscent, about 3 minutes. Add
apricots, parsley and stock. Bring to a boil and add lamb balls. Reduce
heat and simmer about 20 minutes. Add chick peas and cook another 5
minutes. Taste for salt and pepper. Serve garnished with mint leaves.

Posted to JEWISHFOOD digest V97 #024 by alotzkar@direct.ca (Al) on Jan 21,
1997.