Bean, chickpea and herb soup.
A national dish.
For 5 to 6 people.
- 4 tablespoons of dried chick peas
- 3 tablespoons of dried red beans (the ones used in Iran have small white mark)
- 3 tablespoons of lentils
- 4 tablespoons of oatmeal
- 4 tablespoons of wheat
- 3 tablespoons of porridge mix
- 500g mixture of fresh herbs: coriander, parsley, chives, dill and spinach sprouts
- 1 tablespoons of dried mint
- 6 chicken legs or chicken stock
- 2 tablespoons of oil
- 2 onions
- 4 cloves of garlic
- 3 or 4 tablespoons of dried onions (to serve)
- Kashk *
- Salt & pepper
The day before soak overnight the chickpeas and beans.
Peel and chop the onions and cook in a skillet until soft.
Mix together all the ingredients, add the stock to cover, and cook gently for about 30 minutes.
Just before serving put on the soup a tablespoon each of Kashk and dried onions.
* Kashk is typically Iranian, found in all markets in piles of whitish chunks, like pieces of chalk.
It’s yogurt that is cooked for a long-time and then dehydrated. To use it, dissolve it in and equal quantity of hot water. For example, 1 glass of Kashk for 1 glass of water. This can then be kept covered in the in the fridge for a few days.
You can replace it with either yogurt or sour cream