📝 About This Recipe
Tarshawa is a soul-warming Afghan delicacy that perfectly balances the earthiness of legumes with a bright, puckering sourness traditionally derived from dried plums or lemon juice. This vibrant soup is a staple during the cold winters of Kabul, offering a complex profile of aromatic spices like turmeric and coriander paired with tender bits of meat. It is a rustic, nutrient-dense bowl that embodies the hospitality and rich culinary heritage of Afghanistan.
🥗 Ingredients
The Base
- 500 grams Lamb or Beef (cut into 1-inch cubes)
- 2 large Yellow Onions (finely diced)
- 3 tablespoons Vegetable Oil
- 4 cloves Garlic (minced)
Legumes and Grains
- 1/2 cup Split Peas (soaked for 30 minutes)
- 1/4 cup Mung Beans (rinsed)
- 1/4 cup Basmati Rice (rinsed well)
The Sour Profile and Spices
- 10-12 pieces Dried Sour Plums (Alu Bukhara) (or 1/4 cup lemon juice)
- 1 teaspoon Turmeric Powder
- 1 tablespoon Ground Coriander
- 1 teaspoon Black Pepper (freshly ground)
- 2 teaspoons Salt (adjust to taste)
- 8 cups Water or Beef Broth
Finishing and Garnish
- 1/2 cup Fresh Cilantro (chopped)
- 1 tablespoon Dried Mint (crushed)
- 2 tablespoons Fresh Dill (finely chopped)
👨🍳 Instructions
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1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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2
Add the diced onions and sauté for 8-10 minutes until they are soft and have turned a deep golden brown. This color is essential for the depth of the soup's flavor.
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3
Stir in the cubed meat and cook until browned on all sides, approximately 5-7 minutes.
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4
Add the minced garlic, turmeric, ground coriander, and black pepper. Stir constantly for 1 minute until the spices are fragrant but not burnt.
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5
Pour in the water or beef broth. Bring the mixture to a rolling boil, then skim off any foam that rises to the surface.
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6
Reduce the heat to low, cover the pot, and simmer for about 30 minutes to allow the meat to begin softening.
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7
Add the soaked split peas, mung beans, and rinsed rice to the pot. These will provide thickness and texture to the soup.
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8
Stir in the dried sour plums. If you cannot find these, wait until the end of cooking to add lemon juice instead.
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9
Cover and continue to simmer on low for another 35-45 minutes, or until the meat is fork-tender and the legumes are soft.
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10
Check the consistency; the rice should have broken down slightly to thicken the broth. If it is too thick, add a splash of boiling water.
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11
Season with salt to taste. If using lemon juice instead of plums, stir it in now, starting with 2 tablespoons and adjusting for your preferred level of sourness.
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12
Stir in the fresh dill and half of the chopped cilantro. Let it simmer for just 2 more minutes to meld the flavors.
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13
Turn off the heat. Sprinkle the dried mint over the top and cover the pot for 5 minutes before serving to let the aromas infuse.
💡 Chef's Tips
For the most authentic flavor, seek out 'Alu Bukhara' (Afghan dried plums) at an international grocer; they provide a unique smoky-tartness. If you prefer a vegetarian version, omit the meat and use vegetable broth and extra mung beans for protein. Do not rush the onion browning process; the caramelized onions provide the foundational 'umami' for the entire dish. Be careful when eating if using whole dried plums, as they may still contain pits. If the soup is not sour enough for your liking, a teaspoon of white vinegar or extra lemon juice can brighten it up instantly.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of warm Afghan Naan or crusty sourdough bread for dipping. Pair with a side of 'Torshi' (Afghan pickled vegetables) to echo the sour notes of the soup. A dollop of thick Greek yogurt or Chaka on top can provide a creamy contrast to the acidity. Serve with a fresh salad of cucumbers, tomatoes, and red onions dressed in lime juice. Enjoy with a glass of Dogh (savory yogurt drink) to balance the warm spices.