Sherwa Birinj (Rice Soup)

This is an economical and simple soup, for which the recipe is flexible. The lamb or chicken may be leftovers, and Afghans might use meatballs instead of meat. The amount of vegetables can be adjusted as you please.

1/2 cup short-grain rice
2 to 4 ounces lamb or chicken, cut into small pieces
1/4 cup vegetable oil
1 tablespoon powdered {dill}
1  tomato, chopped
1  medium potato, peeled and cubed
1  medium carrot, scraped and cubed
1  salt
Wash the rice and put in a large pan and cover with about 4 cups water. Add the meat, oil, dill, vegetables and salt and pepper. Bring to a boil, cover with a lid, leaving it slightly ajar, then turn down the heat and simmer until the rice is soft and the meat and vegetables cooked, stirring from time to time, for about 40 minutes or so.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 40-55 min

Servings: 4

Recipe By: Helen Saberi

From:  Afghan Food & Cookery
Used with permission of Hippocrene Books