This is similar to the recipe for Ab-Gusht Kubideh, except that cumin is the main spice, there is no “mashing” involved, and the soup is served by adding a ladle-full to a bowl of cooked rice (chelo).
Servings: About 4
Beef bone with meat
1 onion, coarsely chopped
Cooked white rice
1/2 c. garbanzo beans*
1 t. cumin seeds
1 t. salt
1/2 t. whole peppercorns
*Canned garbanzo beans may be used, but should be added to the soup only during the last 20 minutes of simmering.
Step 1: Soak the beans overnight. Discard the water.
Step 2: Boil all the ingredients in 4 cups of water for 2 hours, until the meat and beans are very tender.
Step 3: Remove the bones and scrape the meat into small shreds. Put the meat back into the soup.
Serve over rice.
Recipe © Nura Amerson 1991
I decided to make this simple soup even simpler by cooking the rice in the soup itself. This technique worked out fine with brown rice, though I’m guessing white rice would have disintegrated. The soup was a bit on the bland side, so if you prefer spicier flavors, I’d suggest adding some more of the Persian standards such as cinnamon and turmeric, or some fresh herbs.