Recipe by Tiffin and Tea
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This thick and hearty Afghan soup is healthy and warming. It is a popular soup that is filling, nourishing and absolutely delicious.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the base
- 200g Red Kidney Beans
- 170g Yellow Split Peas
- 100g Split Mung Beans
- 100g Basmati Rice
- 1.5l Chicken Stock
- Salt to taste
For the meatballs
- 1lb ground Lamb
- 1 tsp Salt
- 1 tsp ground Black Pepper
- 1/2 tsp Red Chilli Powder
- 1/2 tsp ground Cinnamon
To finish
- 50ml Vegetable Oil
- 1 large Onion, finely chopped
- 400g Plum Tomato tin, pureed
- 250ml Chicken Stock
- 1 tbsp Dill
- 350g Greek yogurt
Utensils
-
Step 1
Rinse the beans and rice and place in the pressure cooker with stock on high for 10 minutes.
-
Step 2
Once the timer goes off, allow to naturally release for 10 – 15 minutes.
-
Step 3
Combine the meat with the seasonings and shape into small balls. No more then 1 tsp each.
-
Step 4
Remove the beans and rice and any liquid from the pot, select saute and heat the oil in the pot.
-
Step 5
Add Onions and fry till they are translucent.
-
Step 6
Add the meatballs and brown – around 1 – 2 minutes.
-
Step 7
Stir in tomatoes and stock.
-
Step 8
Close the pressure cooker lid, seal and cook on high for 2 minutes. When done, let it naturally release for 5 minutes and set the knob to venting position.
-
Step 9
Carefully open the lid and add the bean mixture back in along with Dill and yoghurt. Select saute and stir gently and carefully.
-
Step 10
Adjust seasoning and add water to thin down the soup if desired.
-
Step 11
Serve with Lavash or Naan.
