Yogurt + Chickpea Osh

Name: Yogurt + Chickpea Osh (Osh-e Dugh-e Ardebili)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves: 8 to 10
Cuisine: Iranian
Ingredients: ½ cup/100 g chickpeas, soaked overnight, drained, and rinsed; ¼ cup/60 ml oil; 4 medium onions, peeled and thinly sliced; 1 teaspoon ground coriander; 4 cups/940 g plain yogurt; ½ cup/100 g rice, soaked 20 minutes and drain; 2 tablespoons unbleached all-purpose flour; 1 egg; 2 cloves garlic, peeled and grated; ½ small onion, peeled and grated, juice squeezed out; ½ teaspoon freshly ground pepper; 1 tablespoon fine sea salt; ½ cup/40 g chopped fresh parsley; 1 cup/85 g chopped fresh beet leaves; ½ cup/40 g chopped fresh dill weed; 5 cloves garlic, peeled and grated; ½ cup/40 g fresh or 3 tablespoons dried tarragon; 1 teaspoons red pepper flakes (optional); 1 teaspoon dried thyme; ½ lb/225 g ground lamb or chicken; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground pepper; ¼ teaspoon turmeric; 1 tablespoon dried mint flakes

Osh-e Dugh-e Ardebili

Preparation info

Serves:
8 to 10

Difficulty
Complex
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

At every stop on the road in western Iran, we came across stalls serving this osh, with and without meatballs, along with lamb kababs grilled in front of you. The osh is popular in many parts of Iran. Some make it with chickpeas and some with bulgur, as in the variation below.

Ingredients

Broth

½ cup/100 g chickpeas, soaked overnight, drained, and rinsed
¼ cup/6

Asia
Iran
Soup

Method

For the broth: Heat the oil in a large enameled cast-iron pot over medium heat until hot. Sauté the onions until golden brown. Add the chickpeas, salt, pepper, and coriander, and sauté for 1 minute. Pour in 5 cups/1.2