Yogurt + Chickpea Osh

Osh-e Dugh-e Ardebili


Preparation info

  • Serves:

    8 to 10

    • Difficulty


    • Ready in

      2 hr 30

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

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.



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


  1. 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