Soup-e Berenj (سوپ برنج) – Persian Rice Soup with Meat & Herbs

• 180 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 2000 mlWater (plus extra if needed to adjust thickness)
• 10 gFine sea salt (add in two stages, adjust to taste)
• 220 gYellow onion (1 large onion, finely grated or very finely minced)
• 20 gGhee (or use vegetable oil (see substitutions))
• 350 gGround beef (minced meat) (85–90% lean for best texture)
• 1 largeEgg (beaten well until fully uniform)
• 40 gFresh parsley (finely chopped (tender leaves and thin stems))
• 40 gFresh coriander (cilantro) (finely chopped)
• 1 tspGround black pepper (freshly ground if possible)
• 0.5 tspRed pepper flakes (increase to 1 tsp for a hotter soup)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until mostly clear. Cover with plenty of cold water and soak for 20 minutes (this is included in prep time). Drain well. Meanwhile, finely chop parsley and coriander, and beat the egg in a small bowl until completely smooth.

2. 2

   In a heavy pot, melt ghee over medium heat for 1 minute. Add the grated onion and cook 6–8 minutes, stirring often, until soft and lightly golden and most moisture evaporates. Add minced beef and cook 8–10 minutes, breaking it up, until browned and no pink remains.

3. 3

   Add black pepper and red pepper flakes to the meat and stir for 30 seconds to bloom the spices. Pour in 2000 ml water and bring to a strong boil over high heat, about 6–8 minutes. Skim any foam from the surface for a cleaner-tasting, clearer soup.

4. 4

   Stir in the drained rice and 6 g of the salt. Reduce heat to low, partially cover, and simmer gently for 35–45 minutes, stirring every 8–10 minutes so rice does not stick. The rice should become very tender and naturally thicken the soup; add 100–200 ml water if it gets too thick.

5. 5

   Add chopped parsley and coriander and simmer uncovered for 8–10 minutes to soften the herbs while keeping their aroma. Taste and add remaining salt as needed. The soup should be spoonable and lightly creamy from the rice; adjust with a splash of water if you prefer it looser.

6. 6

   Lower heat to the gentlest simmer. Slowly drizzle the beaten egg into the pot while stirring continuously in one direction for 45–60 seconds to create delicate ribbons. Cook 2 minutes more, then turn off the heat. Rest the soup, covered, for 10 minutes so flavors round out before serving.