Aash E Aaloo (Persian Soup)

1. Soak prunes in warm water for two hours.

2. Peel and slice two onions and fry in oil until slightly golden.

3. Make ground meat into 2 cm balls and fry with onions until colour changes.

4. Add 3-4 glasses of water, and bring to a boil.

5. Finely chop herbs.

6. Wash rice once with warm water.

7. Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls.

8. Mix well and cook over medium heat for about 20 minutes.

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Nutrient	Quantity
Total fats	55.175 g
Protein	51.41 g
Carbohydrates	139.44 g
Energy	1222.5 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.999 g
Water	898.42 g
Aspartic acid	4.261 g
Calcium, Ca	219 mg
Lutein + zeaxanthin	24 g
Fiber, total dietary	21.6 g
Carotene, beta	6 g
Niacin	18.544 mg
Vitamin A, RAE	120 g
Arginine	3.1315 g
Riboflavin	1.078 mg
Glutamic acid	7.673 g
Sodium, Na	178 mg
Fatty acids, total saturated 16:1 undifferentiated	1.581 g
Total lipid (fat)	55.175 g
Manganese, Mn	1.1155 mg
Fructose	7.74 g
Proline	1.842 g
Fatty acids, total saturated 16:0	12.118 g
Sucrose	5.94 g
Choline, total	36.6 mg
Sugars, total	25.44 g
Serine	1.696 g
Fatty acids, total saturated 10:0	0.15 g
Fatty acids, total saturated 18:0	7.483 g
Fatty acids, total saturated 20:4 undifferentiated	0.175 g
Vitamin B-6	1.654 mg
Selenium, Se	52.5 g
Ash	5.68 g
Fatty acids, total saturated 18:1 undifferentiated	20.362 g
Pantothenic acid	2.713 mg
Phenylalanine	1.8675 g
Copper, Cu	0.848 mg
Betaine	0.6 mg
Thiamin	0.678 mg
Methionine	1.0945 g
Iron, Fe	6.415 mg
Carbohydrate, by difference	139.44 g
Phosphorus, P	652 mg
Folate, total	159 g
Alanine	2.6635 g
Cholesterol	180 mg
Valine	2.4035 g
Fatty acids, total saturated 18:2 undifferentiated	3.307 g
Glycine	2.2125 g
Glucose (dextrose)	11.82 g
Fatty acids, total saturated 14:0	2.199 g
Zinc, Zn	9.915 mg
Isoleucine	2.1215 g
Fatty acids, total saturated 12:0	0.25 g
Fatty acids, total polyunsaturated	4.481 g
Leucine	3.4325 g
Tocotrienol, alpha	0.24 mg
Vitamin A, IU	2403 IU
Folate, DFE	159 g
Tryptophan	0.5765 g
Vitamin C, total ascorbic acid	52.8 mg
Phytosterols	90 mg
Tyrosine	1.5015 g
Vitamin B-12	5.975 g
Vitamin K (phylloquinone)	2.4 g
Fatty acids, total saturated	23.975 g
Histidine	1.4215 g
Fatty acids, total monounsaturated	22.618 g
Threonine	1.9335 g
Folate, food	159 g
Vitamin E (alpha-tocopherol)	0.645 mg
Magnesium, Mg	160 mg
Lysine	3.9615 g
Potassium, K	2129 mg
Cystine	0.529 g
Fluoride, F	6.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Basmati rice	100	0	0	0
Onion	4	240	56.04	0.6
black pepper	0	0	0	0
Cooking Oil	0	0	0	0
prune	300 g	315	83.4	0.6
lamb	250 g	667.5	0	53.975
herb	500	0	0	0