Persian Tomato and Basmati Rice Soup

This is the ultimate tomato and rice soup. The fragrant spices and exotic ingredients will fill your kitchen with intrigue. This is a variation of the soup that I made for the Rethinking Soup program at the Jane Addams Hull House in Chicago. I also made the Harira recipe below. It was a great time, lots of eager soup eaters who are interested in the world around them. All are welcome at these events. There is free soup and lively "Organic" discussion. Donations are gladly accepted! If you find yourself in the great city of Chicago, stop by on any Tuesday between 12:00 Noon and 1:30. The combination of history, soup, and current organic food trends makes this a worthwhile lunchtime event.

Persian Tomato and Basmati Rice Soup
2 tablespoons olive oil or ghee
3/4 cup carrots, diced small
3/4 cup celery, diced small
1 onion, chopped
1 cup Basmati Rice
4 to 5 cups water or chicken stock
3 cups fresh tomatoes, chopped
1 tablespoon allspice
1 tablespoon coriander
1/2 cup cilantro, chopped
1/4 cup dill, chopped
1 Persian dried lime*
salt and pepper

Place oil or ghee into large pot over medium-high heat. Add carrots,celery,and onion. Saute for 5 minutes until the vegetables soften. Add the rice, tomatoes, liquid, and spices, and dried lime. Bring to a boil, reduce heat to medium-low, cover, and simmer gently for 1 hour, stirring occasionally.

After 1 hour, add cilantro and dill. Season to taste with salt and pepper. Serve in bowls.
This soup will thicken as it sits, so you may need to add more liquid from time to time.

* Dried limes can be found in Persian specialty stores or on-line.