Dried Fruit, Legume + Noodle Osh

Name: Dried Fruit, Legume + Noodle Osh (Osh-e Khoshkbar-e Hamadani)
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 2 onions, peeled and thinly sliced; 1 tablespoon fine sea salt; ¼ cup/60 ml oil or ghee; 1 teaspoon freshly ground pepper; ¼ cup/50 g dried chickpeas; ¼ cup/50 g dried red kidney beans; ½ cup/15 g dried mint flakes; 4 oz/115 g Persian flat noodles (wheat) or rice noodles; 1 tablespoon ground cardamom; ½ cup/100 g brown lentils; 1 tablespoon rice; 2 tablespoons grape molasses; 2 tablespoons red wine vinegar; 2 cups/170 g chopped fresh parsley; ½ cup/75 g pitted prunes; ½ cup/80 g dried apricots; ¼ cup/40 g pitted dried tart cherries; 2 cups/200 g chopped spring onions; 1 tablespoon dried mint; 2 cups/170 g chopped fresh cilantro; 2 cups/170 g chopped fresh dill; 1 teaspoon turmeric; 1 teaspoon red pepper flakes; 1 teaspoon ground ginger; ¼ cup/60 ml oil; 1 tablespoon ground cumin; 1 teaspoon ground cinnamon; 10 cloves garlic, peeled and grated

Osh-e Khoshkbar-e Hamadani

Preparation info

Serves:
6 to 8

Difficulty
Medium
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This recipe comes from Shabnam Shahbazian in Hamadan. In Shiraz they make this osh without the dried fruit and in Tabriz they make it without the noodles. The recipe is traditionally made with 1lb/450g lamb shanks on the bone, added in step 1, but, the vegan version I’ve given here is equally hearty, satisfying, and delicious.

Ingredients

Asia
Iran
Hamadan
Vegetarian
Soup

Ingredients

Method