Tabriz aush verjuice recipe in Iran
This delicious and fragrant food called aush verjuice is a local food in Tabriz, Iran.
The only difference between tomato soup and juice soup is the amount of tomatoes used in its cooking.
To prepare this soup, they use pinto beans or blue beans, oatmeal, rice, hot onion, tomatoes in large quantities, leeks and parsley.
INGREDIENTS :
- Vegetables include leeks and parsley in equal amounts = half a kg
- Half-grain rice = one cup
- Onion = 1 large pcs
- Tomatoes = 5 pcs
- Tomato paste = 2 to 3 tablespoons
- Kidney beans = half a cup (one cup if cooked)
- verjuice = half a cup to one cup (if the sourness of the verjuice was low, add one cup, if it was sour add half a cup of the verjuice).
- Mint = about 1 to 2 tablespoons
- Chicken extract = 1 pcs
- Oil = some
- Salt and pepper = as needed
INSTRUCTION :
Soak the beans for at least 6 hours before cooking and change the juice several times to minimize possible bloating from eating it. Then boil it in a pot and drain it.
Finely chop the onion and fry it in a pot with some oil so that it is a little light and does not fry too much. Then pour the vegetables, rice (washed), a pitcher of water and put on medium heat to cook. In the pot, it is better to be half open and sometimes we add aush.
Shortly after the ingredients have boiled, add the chicken broth tablets and stir and taste. If salt is needed, add a small amount. (Be careful because the paste has a little salt in it).
When the ingredients are half cooked, add the grated tomatoes and stir. Tomatoes foam a little at first but will go away immediately.
When the rice is cooked and the vegetables are soft and begin to settle, dissolve the paste in some water and add it to the aush to blend well. Then add the pepper. If the water is low, add a little water.
Finally, add the boiled beans and verjuice and let it boil for a few minutes.
Then add the mint and stir for a moment on the heat.
Our aush is ready to serve. This is aush with wonderful stone bread and delicious extra verjuice.