Spinach + Beet Osh

Name: Spinach + Beet Osh (Osh-e Shuly-e Yazdi)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: ½ teaspoon turmeric; ¼ cup/20 g dried mint flakes; ½ cup/60 g unbleached all-purpose flour or rice flour; 1 cup/85 g chopped fresh parsley leaves; 1 teaspoon dried fenugreek leaves; ⅔ cup/160 ml apple cider vinegar; 1 cup/85 g chopped fresh beet leaves; 1 cup/85 g chopped fresh dill weed; 1 cup/100 g chopped spring onions; 1 lb/450 g fresh spinach, chopped or frozen spinach; 1 onion, peeled and thinly sliced; 1 tablespoon date sugar or granulated sugar; 4 teaspoons fine sea salt; 1 teaspoon fresh ground pepper; 1 teaspoon nigella seeds; 2 teaspoons turmeric; 1 lb/450 g red or white beets, peeled and finely chopped; 2 medium onions, peeled and diced; 1 cup/200 g brown lentils or mung beans, soaked for 30 minutes, drained and rinsed; 2 tablespoons oil

Osh-e Shuly-e Yazdi

Preparation info

Serves:
6

Difficulty
Medium
Ready in
1 hr 50

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

There’s a friendly competition between the Yazdis and Kermanis—who have a similar osh, which they call omajoo— about which of them came up with the dish first. Either way it is very delicious and satisfying. I have adapted this recipe from one by Sarah Alavi’s mom in Yazd. Traditionally this osh is made with white beets, but I’ve made it with red beets because they’re prettier. Also, you can replace the vinegar with black kashk/qareh qorut. For a

Ingredients

Asia
Iran
Yazd
Winter
Soup
Vegan

Ingredients

Method