Certainly! Here’s the detailed recipe for Aash-e Aab Leemoo, a delightful dish from lovewithrecipes.com that beautifully combines the flavors of long-grain rice, lamb, and aromatic herbs, originating from Southwest Asia, commonly enjoyed as a lunch or snack option, promising an easy-to-follow, stove-top preparation method in under an hour.
Aash-e Aab Leemoo Recipe
Total Time: 55 minutes
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 4
Calories: 659 per serving
Ingredients:
- 200g basmati rice
- 1 cup long-grain rice
- 500g ground lamb
- 3 cups hot water
- 3-4 tablespoons split-peas
- 2-3 onions
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 2 sprigs marjoram
- 1/4 cup mint leaves
- Salt and black pepper to taste
Instructions:
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Preparation:
- Peel and slice two onions. In a frying pan, heat oil over medium heat, then add the sliced onions. Fry until they turn slightly golden brown.
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Initial Cooking:
- Once the onions are golden, add 4-5 glasses of hot water to the pan, along with split-peas, salt, and black pepper. Let it cook over low heat for approximately 10 minutes.
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Preparing Rice:
- Meanwhile, wash the basmati rice and long-grain rice thoroughly. Add the washed rice to the cooking mixture (aash).
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Main Cooking Process:
- Allow the rice and the other ingredients to cook together for another 15-20 minutes until the rice is tender and fully cooked.
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Preparing Lamb Balls:
- Peel and grate two more onions. In a separate mixing bowl, combine the grated onions with the ground lamb, along with a pinch of salt and black pepper. Mix well to incorporate the seasoning.
- Shape the lamb mixture into small balls and carefully add them to the simmering aash.
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Adding Herbs:
- Wash the herbs (marjoram and mint) thoroughly and chop them finely.
- Add the chopped herbs into the aash and let them cook together for another 15-20 minutes, allowing the flavors to meld.
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Final Touch:
- Once the aash has cooked through and the flavors have infused, it’s time for the final touches.
- Pour in the fresh lime juice, sprinkle in the sugar, and add the marjoram. If using fresh marjoram, ensure it’s finely chopped before adding.
- Mix the ingredients well and let them simmer for a few more minutes to blend the flavors seamlessly.
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Mint Infusion:
- In a small pan, heat a bit of oil and fry the mint leaves for a few minutes until they become crispy and fragrant. If using fresh mint, ensure it’s finely chopped before frying.
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Serving:
- Once the aash is ready, ladle it into serving bowls.
- Garnish each serving with a generous sprinkle of the fried mint leaves, adding a refreshing aroma and texture to the dish.
- Serve the Aash-e Aab Leemoo hot, accompanied by your favorite bread or as a standalone hearty meal.
Enjoy the rich flavors and comforting warmth of this Aash-e Aab Leemoo, a dish that embodies the essence of Southwest Asian cuisine with its tender lamb, aromatic herbs, and fluffy rice, promising a culinary experience that’s both satisfying and memorable! 🍲✨
