No, that is not a typo. She constantly inspires me to cook with the flavors of Iran. I am excited for you to see a few of my favorites in my cookbook “Jeffrey Saad’s Global Kitchen, Recipes Without Borders” coming out March 20,2012. Turmeric and saffron are like the salt and pepper of Iran giving many dishes a warm, floral, earthy spice (not the hot kind).
My mother-in-law Lilly made this soup for me last week and I tweeted about how good it was. You asked for a recipe so I created my own version after listening to Lilly’s description of how she makes it. It is fantastic with turkey or chicken meatballs added to it as well.
The spinach and onion collapse into a creamed spinach like texture. The chicken stock makes it a soup. The turmeric takes your tongue to the Middle East. The lemon makes the soup light and the swirls of cooked egg are like a Chinese hot/sour soup. This soup will warm your soul, cost you next to nothing and take very little time to cook. How’s that for a recipe! Enjoy.
2 TB Olive oil
1 Large Yellow onion, sliced thin (about 2 C)
1 TB Turmeric
1 Lb. Frozen spinach
1 Qt. Chicken stock/broth
2 TB Rice flour
1/3 C Lemon juice, fresh squeezed
½ tsp Salt
1 Lg Egg
In a large, wide pot over medium high heat add the oil. Once hot add the onions and stir.
Add the turmeric and stir again. Turn heat to medium and cook the onions for 3 minutes.
Add the frozen spinach and chicken stock and bring to a boil (breaking apart the spinach if still frozen). Turn to medium and cover the pot.(so as not to loose any liquid to evaporation) Cook for 30 minutes.
Mix the rice flour with enough water to create a paste. Whisk into the soup. Bring to a boil. Cook one minute. Turn the heat off.
Add the lemon juice and salt and stir.
Whisk the egg in a small bowl. While stirring the soup slowly pour the egg into the pot. You will see ribbons of cooked egg instantly form. Ladle into bowls and serve!
Eat well, Enjoy life, Be happy!