SHORBA BI DJAJ
Iraqi Creamy Chicken Soup With Rice
Jewish Food: The World at Table by Matthew Goodman
In Iraq, this thick, creamy soup was so popular that it was often called just shorba, meaning soup. It was a favorite for cold winter mornings.
Serves 6
1/2 cup long-grain rice
2 tablespoons vegetable oil
1 onion, finely chopped
1 1/2 pounds chicken wings, rinsed
1/2 teaspoon turmeric
1/2 teaspoon ground cardamom
2 teaspoons salt
Freshly ground black pepper
10 cups water
1/2 cup red lentils, well washed
1. Wash the rice well. Place the rice in a large bowl of cold water and soak for 2 hours; drain and set aside.
2. In a soup pot, heat the oil over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the chicken wings, turmeric, cardamom, salt, pepper, and water. Cover and bring to a boil over medium-high heat.
3. Lower the heat and add the rice and lentils. Simmer gently until the rice has softened and the soup has become thick and creamy, about 2 hours. (Skim off any foam that may appear on the surface and stir occasionally to make sure that the rice does not stick to the bottom of the pot.)
4. When the soup is creamy, remove the chicken wings from the pot. When cool enough to handle, discard the skin and bones, shred the meat, and return it to the pot. Taste and adjust for seasoning. Serve hot.
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