Hazaragi Chicken and Rice Soup (Aash-e Morgh)

Aash-e Morgh is a traditional Hazaragi chicken and rice soup that is hearty, flavorful, and perfect for a comforting meal. This dish is a staple in Hazaragi cuisine and is often enjoyed during family gatherings and special occasions.

Hazaragi Chicken and Rice Soup (Aash-e Morgh)

Ingredients

  • 1 whole chicken, cut into pieces
  • 1 cup basmati rice
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • 6 cups chicken broth
  • 2 tbsp vegetable oil

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the chicken pieces to the pot and brown on all sides.
  3. Stir in the turmeric, cumin, cinnamon, and cardamom, and season with salt and pepper.
  4. Pour in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
  5. Add the basmati rice to the pot and continue to simmer for an additional 20-25 minutes, or until the rice is cooked and the chicken is tender.
  6. Stir in the chopped cilantro and adjust the seasoning if needed.
  7. Serve the Aash-e Morgh hot, garnished with additional cilantro if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
12g

Supplies

Large pot Knife Cutting board Measuring cups and spoons Wooden spoon

Tools

Soup ladle Serving bowls Soup spoons

Serving suggestions

Aash-e Morgh is best served with warm Afghan bread or naan on the side.

Tips & tricks

For added flavor, you can also garnish the soup with a dollop of yogurt and a sprinkle of dried mint before serving.

Cost

$15