طرز تهیه آش گوجه فرنگی | دستور پخت 3 نوع آش گوجه فرنگی خوشمزه

Ingredients:
Serves 6

5 large tomatoes, peeled, chopped
1/2 cup basmati rice, rinsed
1 large onion, chopped
3 garlic cloves, finely chopped
1 bunch parsley, chopped
1 bunch chives or scallion, chopped
A handful of basil, roughly chopped
1 tablespoon tomato paste
1/2 teaspoon turmeric
A pinch of red pepper
Salt and pepper to taste
Vegetable oil/olive oil
Juice of 1 lime or 1-2 tablespoons abghooreh (sour grape juice)

For کوفته قلقلی Koofteh Ghelgheli - Meatballs

1/2 pound ground beef or lamb
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper

Method:

In a bowl combine beef, onion, salt and pepper, shape into mini meatballs. Place on a large plate and set aside.
Bring a pot of water to a boil. Cut an "x" in the bottom of each tomato with a sharp knife. Place the tomatoes in the boiling water and cook for a minute or two. Remove from the pot, allow to cool and peel the skins. Chop or grate the tomatoes on a box grater. Remove the seeds if you prefer.
Add 3 tablespoons of oil to a pot, saute chopped onions over medium-high heat until the onions become translucent. Add turmeric, stir and add the chopped garlic. Saute for a couple of minutes.
Stir in the tomato paste and cook for 2-3 minutes before adding the tomatoes. Cook for 5 minutes.
Add the rice, parsley, scallion, basil, 1/2 teaspoon salt, 1/2 teaspoon pepper and a pinch of red pepper.
Add six cups of water, stir, bring to a boil, add the meatballs, reduce the heat, cover and cook over low heat for 45-50 minutes. Periodically, stir the soup and add a little water if needed.
Taste and adjust the seasoning with salt and pepper. Add lime juice/verjuice just before serving.

Serve hot with fresh herbs and warm bread.

Note:

For a vegetarian version of this soup, you can make it without the meatballs.
For a lighter soup, you can reduce the amount of rice to 1/4 of a cup.
You can drizzle نعنا داغ nana dagh (fried dried mint) on top.

Enjoy!