Konsomeh Berenj (کنسومه برنج) — Persian Rice Consommé

• 70 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 720 mlCold water (for soaking the rice)
• 1200 mlBeef or lamb bone broth (unsalted or low-salt, well skimmed)
• 120 gYellow onion (finely grated or very finely minced)
• 25 gUnsalted butter
• 6 gFine sea salt (adjust to taste, depending on broth saltiness)
• 0.5 tspGround white pepper (or black pepper)
• 0.25 tspGround turmeric (optional, for gentle warmth and color)
• 3 largeEggs
• 15 mlLemon juice (freshly squeezed)
• 40 gGruyère cheese (finely grated; or use Parmesan)
• 8 gFresh parsley (finely chopped)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until mostly clear. Soak it in 720 ml cold water for 20 minutes, then drain well. This short soak helps the grains soften quickly and release a little starch, giving the consommé a silky body without becoming heavy.

2. 2

   In a medium pot, melt the butter over medium heat. Add the grated onion and cook 6–8 minutes, stirring often, until very soft and translucent but not browned. Browning can darken the broth and add sweetness that competes with the clean, restorative character of this soup.

3. 3

   Pour in the meat broth and bring to a gentle boil over medium-high heat, about 6–8 minutes. Skim any foam from the surface with a spoon for a clearer, cleaner-tasting consommé. Stir in the salt, white pepper, and turmeric (if using), then reduce to a steady simmer.

4. 4

   Add the drained rice. Simmer uncovered over low to medium-low heat for 18–22 minutes, stirring every 4–5 minutes so rice does not stick. The rice should be tender but not broken down; the broth should look slightly satiny. If it reduces too much, add 60–120 ml hot water.

5. 5

   In a bowl, whisk the eggs with the lemon juice for 30–45 seconds until fully blended and slightly foamy. To temper, ladle in 120 ml of hot broth while whisking constantly. This step gently warms the eggs so they form delicate ribbons in the pot rather than scrambling into curds.

6. 6

   Lower the pot to the gentlest simmer (small bubbles only). While stirring the soup in one direction, slowly drizzle in the tempered egg mixture in a thin stream over 30–45 seconds. Keep stirring for 1 minute, then stop and let the egg set for 2 minutes without boiling.

7. 7

   Turn off the heat. Stir in half the grated Gruyère (or Parmesan) until melted and integrated, about 30 seconds. Taste and adjust salt and pepper. Ladle into warm bowls and finish with the remaining cheese and chopped parsley. Rest 3 minutes before serving for the smoothest texture.