Gluten-Free Persian Tomato Soup
Aash-E Gojeh Farangi is a traditional Persian tomato soup enriched with split peas, basmati rice, and aromatic meatballs infused with grated onion and egg. This warming, deeply savory bowl balances earthy turmeric and coriander with bright fresh herbs—parsley, scallions, marjoram, and mint—creating layers of flavor. The soup thickens naturally as rice softens, while tender meatballs provide protein and texture. Serve as a substantial lunch or dinner course in cooler months, or as a first course in a Persian meal. This version honors the traditional Iranian preparation, prized for its comforting simplicity and the contrast between cooked aromatics and fresh herb finishes.
Ingredients
- 4 yellow onions, divided
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- ¼ cup tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 cups beef stock
- 3 tablespoons split peas, drylentils1:1legume
faster cook time, less earthiness
- 2 cups basmati rice, dry
- 1 pound ground beef
- 1 large egg
- 1 teaspoon marjoram, dry
- 4 scallions, greens and all
- 2 tablespoons parsley, fresh, chopped
- 1 teaspoon coriander
- 1 teaspoon mint, fresh
Instructions
- 1
Peel and slice two onions; fry in oil until golden.
- 2
Add turmeric and tomato paste; cook briefly.
- 3
Season with salt and pepper.
- 4
Pour in beef stock and add split peas; simmer 10 minutes.
- 5
Wash rice thoroughly and add to soup; simmer 10 minutes.
- 6
Peel and grate remaining two onions.
- 7
Mix grated onion with ground beef and egg; shape into small balls.
- 8
Add meatballs to soup.
- 9
Wash and mince fresh parsley and scallions; add to soup; simmer 10 minutes.
- 10
Fry mint in oil separately; chop finely and scatter over soup as garnish.
Tips
Grating onion for meatballs rather than mincing releases juices that bind the mixture without extra binder; this keeps meatballs tender.
Frying mint separately in oil preserves its fresh aroma; add just before serving to avoid bitterness from prolonged heat.
Washing rice removes excess starch, preventing the soup from becoming gluey as it cooks.
Good to Know
Refrigerate covered up to 4 days. Meatballs soften slightly but remain edible. Reheat gently on stovetop, adding water if soup has thickened.
Prepare meatball mixture up to 4 hours ahead; refrigerate covered. Shape and add to soup just before final simmer. Fresh herb garnish must be added immediately before serving.
Ladle into bowls. Serve hot with warm flatbread or rice on the side. Accompany with lemon wedges and extra fresh mint if desired.
Common Mistakes
Do not skip washing rice to avoid starch buildup that makes soup gluey.
Do not skip frying mint separately to avoid bitter flavor from extended boiling.
Do not add meatballs before rice has cooked 10 minutes to prevent them breaking apart from agitation.
Substitutions
faster cook time, less earthiness
FAQ
Can I make this soup ahead and freeze it?
Yes. Cool completely, then freeze in airtight containers up to 3 months. Thaw overnight in refrigerator and reheat gently. Meatballs may soften slightly when thawed. Add fresh herb garnish after reheating.
What if my meatballs fall apart when added to soup?
Ensure the egg is fully incorporated and refrigerate the mixture 30 minutes before shaping. Grated onion should release moisture; if mixture seems dry, add one more tablespoon egg. Handle gently when adding to hot broth.
Can I use chicken or lamb instead of beef?
Yes. Ground chicken works but creates a lighter soup; ground lamb is traditional and adds richness. Use same quantity. Adjust final taste, as lamb may be less salty.