Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup long-grain rice
- 2 tbsp. vegetable oil
- 1 onion, finely chopped
- 1-1/2 pounds chicken wings
- 1/2 tsp. turmeric
- 1/2 tsp. ground cardamom
- 1-1/2 tsp. salt, or to taste
- Freshly ground pepper to taste
- 10 cups water
- 1/2 cup red lentils, well washed
Directions
Wash the rice well. Place it in a large bowl of cold water and soak for 2 hours, then drain and set aside.
In a soup pot, heat the oil over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the chicken, turmeric, cardamom, salt, pepper and water. Cover and bring to a boil.
Lower the heat and add the rice and lentils. Gently simmer until the rice has softened and the soup has become thick and creamy, about 2 hours. (Skim off any foam that may rise to the surface, and stir occasionally to make sure that the rice does not stick to the bottom of the pot.)
When the soup is creamy, remove the chicken wings from the pot. Discard the skin and bones, shred the meat, and return it to the pot. Taste and adjust for seasonings. Serve hot.
Category:Iraqi Recipes
Category:Iraqi Soups