Before the arrival of tomato to Iraq and the region around the 19th-century, this soup was made white. Try this modern version, smooth and comforting. Make it a vegetarian soup, just leave out the meat, and it will still be delicious and comforting.
Step by Step method
- Trim meat or chicken, put it in a medium pot, and cover with cold water by about 5 in./13 cm.
- Bring to a quick boil, skimming as needed.
- Lower heat to medium and let boil gently until meat is cooked, about 45 minutes, less for chicken.
- Fit a sieve on a bowl and pour meat broth to strain it. Set aside.
- In a medium heavy pot, saute onion in oil until golden brown.
- Stir in rice, tomato paste, salt, pepper, cooked meat, and 5 cups (1.25 liter) broth.
- Add plain hot water to make 5 cups if broth is not enough.
- Mix well, and bring to a quick boil, skimming if needed.
- Reduce heat to low, and simmer gently, covered, until nicely thickened, about 30 minutes.
- Stir occasionally to prevent soup from sticking to the bottom of the pot.
- Serve garnished with chopped parsley