Sumac Osh

Name: Sumac Osh (Osh-e Somaq)
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: ¼ cup/50 g rice, soaked for 30 minutes, drained, and rinsed; 1 cup/180 g bulgur, rinsed; 1 cup/85 g ground walnuts; 1 cup/85 g chopped fresh parsley or ⅓ cup/30 g dried; 1 cup/85 g chopped fresh mint or ⅓ cup dried; 2 cups/170 g chopped fresh beet leaves; ½ cup/40 g chopped fresh tarragon or 3 tablespoons dried; ¼ cup/60 g grape molasses or sugar; 8 cups/1.9 l water or vegetable stock; 2 teaspoons ground cumin; 1 tablespoon fine sea salt; 2 lb/900 g beets, peeled and diced; 1 teaspoon turmeric; 1 teaspoon freshly ground pepper; ¼ cup/50 g mung beans or your favorite beans; ¼ cup/50 g lentils; 2 medium onions, peeled and sliced; 4 cloves garlic, peeled and sliced; 1 cup/100 g sumac powder; 3 tablespoons oil; 2 tablespoons dried mint flakes; ½ teaspoon turmeric; 2 tablespoons oil; 5 cloves garlic, peeled and grated

Osh-e Somaq

Preparation info

Serves:
6 to 8

Difficulty
Medium
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Traditionally, this osh is made with sumac berries, but as they are hard to find outside Iran, I am using sumac powder, readily available at Iranian markets in the U.S. For sumac berries, use 2 cups. A variation of this osh is made in Hamadan where they eliminate the herbs and rice, and use kidney beans.

Ingredients

Legumes

¼ cup/50 g lentils
¼ cup/50

Asia
Iran
Vegan
Soup

Method

For the legumes: Place the lentils and beans in a container, cover with water and soak for 30 minutes, then drain and rinse thoroughly. (If using canned legumes, drain, rinse, and add in step 4. And reduce the water in step 3 to 6 cups).
For the sumac: Place the sumac and 6