Barberry Osh

Name: Barberry Osh (Osh-e Zereshk-e Khorasani)
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 3 tablespoons grape molasses or sugar (if the barberries are too sour); 1 tablespoon Persian hogweed powder/golpar (optional); ½ teaspoon turmeric; 2 tablespoons dried mint flakes; 10 cloves garlic, peeled and grated; ½ lb/225 g chopped fresh or frozen spinach; 2 cups/170 g chopped fresh cilantro; 10 cups/2.4 l water or stock; ½ teaspoon red pepper flakes (optional); 1 cup/100 g chopped spring onions; 1 tablespoons dried savory; 1 tablespoon dried thyme; 2 tablespoons oil; 2 cups/300 g + 2 tablespoons dried barberries; 1 cup/100 g rice; ½ cup/100 g barley; 1 teaspoon turmeric; 1 teaspoon freshly ground pepper; 4 teaspoons fine sea salt; 4 small onions, peeled and thinly sliced; ½ cup/100 g dried mung beans or split peas

Osh-e Zereshk-e Khorasani

Preparation info

Serves:
6 to 8

Difficulty
Complex
Ready in
3 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This delicious osh, which I first had during the barberry harvest in Khorasan, is made all over Iran with various herbs and beans. In Shiraz, they make it with beets, and tiny meatballs, and instead of barberries, they use 4 cups/960 ml pomegranate juice. They do the same around the Caspian, but their

Ingredients

Asia
Iran
Shiraz
Khorasan
Vegan
Soup

Ingredients

Method