Aash E Aaloo (Persian Soup) - cooking recipe

Ingredients

100 g basmati rice or 100 g long-grain rice
500 g herbs (parsley, mint, coriander, spring-onion ends)
250 g ground lamb or 250 g beef
300 g pitted prunes
4 large onions
cooking oil
salt
black pepper

Preparation

Soak prunes in warm water for two hours.
Peel and slice two onions and fry in oil until slightly golden.
Make ground meat into 2 cm balls and fry with onions until colour changes.
Add 3-4 glasses of water, and bring to a boil.
Finely chop herbs.
Wash rice once with warm water.
Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls.
Mix well and cook over medium heat for about 20 minutes.