Ash-e halbeh, a rice soup flavored with fenugreek and black cumin from Nishapur

Ingredients

• 1 cup of rice
• 2 tablespoons of fenugreek seeds
• 2 tablespoons of black cumin (zireh siah; alternatively, caraway)
• 2 tablespoons of oil
• Turmeric
• salt
• 3 glasses of water

Wash the rice thoroughly and place it in a saucepan with the 3 cups of water; bring to a boil.

In a small frying pan, heat the oil and sauté the turmeric until it turns golden brown. Then, briefly brown the black cumin and fenugreek.

Pour cette préparation, add the mixture to the boiling rice and cook, uncovered, as the rice tends to overflow easily.

Cook for approximately 1 hour and 30 minutes, until the rice is completely tender.

Salt to your liking and serve.