Turnip Osh

Name: Turnip Osh (Osh-e Shalqam-e Khorasani)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 2 tablespoons oil or sheep-tail fat; 2 teaspoons turmeric; 1 teaspoon freshly ground pepper; 5 cloves garlic, peeled and grated; 2 tablespoons dried mint flakes; 1 teaspoon turmeric; 8 oz/120 g chopped fresh or frozen spinach; 2 cups/170 g chopped fresh cilantro; 2 cups/170 g chopped fresh tarragon or ⅔ cup/60 g dried; 1 cup/240 g liquid kashk or ½ cup/120ml vinegar, verjuice, or sour orange juice; 1 cup/85 g chopped fresh chives; ½ cup/100 g rice; 1½ cups/300 g dried mung beans; 1 tablespoon fennel seeds; ½ cup/120 g oil or ghee; 5 cloves garlic, peeled and sliced; 1½ tablespoons fine sea salt; 4 medium onions, peeled and thinly sliced; 1 teaspoon ground coriander; 10 cups/2.4 l stock or water; 2 lb/900 g turnips, peeled and diced

Osh-e Shalqam-e Khorasani

Preparation info

Serves:
6

Difficulty
Complex
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Regarded as soup, osh is thicker in consistency but not as thick as a porridge. Elamite tablets from Khuzestan 3,500 years ago include a recipe for turnip soup, but turnip osh is associated these days in Iran with Mashhad, the city of pilgrimages, shrines, and beautiful gardens. It is thought that this combination of turnips and mung beans does wonders in curing a cold. I am holding a bowl of this osh in the photo opposite.

Ingredients

Asia
Iran
Mashhad
Soup

Ingredients

Method