Shooli, also known as Ash Shooli or Amacho, is the most famous soup from Yazd. It’s made with beets, vinegar, pomegranate paste, and a mix of greens like spinach, dill, and lentils. This dish, while simple, is incredibly tasty and light, making it perfect as both an appetizer and a main course.
Ingredients of Shooli Yazd
- Greens: 1.5 kg (half spinach and half a mix of dill, green onions, parsley, and a few sprigs of fenugreek)
- Beets: 2 large
- Onions: 3
- Dried mint: 2 tablespoons
- Flour: 1.5 cups
- Lentils: 1 cup
- Oil: as needed for frying onions and mint
- Salt: to taste
- Turmeric: 2 teaspoons
- Vinegar: to taste
Preparation of Shooli Yazd
1. Start by peeling the beets, then slice them thinly and place them in a pot with some water over low heat until they are partially cooked.
2. Once the beets are halfway done, add the lentils and chopped greens, allowing everything to cook thoroughly.
3. In the meantime, fry the onions and add the dried mint and turmeric to the pan.
4. Mix 4 to 5 cups of water with the flour and stir well until it’s combined.
5. When the greens and lentils are fully cooked, stir in half of the fried onions and let it simmer for a few minutes.
6. Next, pour about 4 cups of boiling water into the pot, and slowly add the flour mixture while stirring continuously until it reaches a nice, thick consistency.
7. Finally, season with salt and pepper, then add the remaining fried mint and onions along with the vinegar and pomegranate paste. Let it simmer for a bit longer to mellow out the vinegar's strong flavor.
And there you have it—Shooli is ready to enjoy! Some people like to serve it with a bit of extra pomegranate paste on top. Shooli is not only delicious but also nutritious and satisfying. If you ever find yourself in Yazd, make sure to give it a try! We hope to welcome you soon in Iran, specifically in Yazd Province and the city of Yazd, where our team at Sana Persian would love to treat you to some Shooli. Looking forward to that day!
