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.
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
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the chicken pieces to the pot and brown on all sides.
- Stir in the turmeric, cumin, cinnamon, and cardamom, and season with salt and pepper.
- Pour in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
- 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.
- Stir in the chopped cilantro and adjust the seasoning if needed.
- 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