Persian Yogurt Soup

Persian Yogurt Soup   

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Serves 6

1.2 litre water

225g extra lean minced beef

1 onion, sliced

75g yellow split peas, soaked for at least 1 hour

½ tsp turmeric

½ tsp ground black pepper

1 tsp salt

225g long grain rice

350g fresh spinach, chopped

25g chopped fresh dill

75g chopped green spring onion tops

150ml natural yogurt

Bring the water to the boil, add the beef, onion, split peas, spices and salt.  Cover & simmer for 30 mins.  add rice and simmer for 20 mins, stirring occasionally.  Add the spinach, dill and spring onion and simmer 10 mins.

Stir in the yogurt and season well.