Name: Green Herb Osh (Osh-e Sabz-e Shirazi)
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: ¼ cup/50 g dried chickpeas; ½ teaspoon turmeric; 6 cloves garlic, peeled and grated; 4 medium onions, peeled and thinly sliced; 1 tablespoon fine sea salt; 1 teaspoon freshly ground pepper; 2 cups/170 g chopped fresh basil leaves or ⅔ cup/60 g dried; 1 cups/85 g chopped fresh tarragon or ⅓ cup/30 g dried; 1 tablespoon fennel seeds; 1 teaspoon ground anise; 2 tablespoons oil; 1½ cups/125 g chopped fresh spring onion or ½ cup/40 g dried; ¼ cup/60 ml fresh lime juice; 2 teaspoons turmeric; 1 teaspoon red pepper flakes; ¼ cup/60 ml oil; ½ cup/100 g rice; ¼ cup/50 g dried kidney beans; 2 tablespoons dried mint; ½ cup/100 g brown lentils

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 osh is usually served in the early mornings and during Ramadan for breaking the fast. Neighboring regions have variations that use the leaves of a wild herb called kardin (Biarum bovei), which gives the osh an intensely aromatic and distinctive flavor. In Shiraz, where I tried the osh at a popular street stall, they call it osh-e kardeh. The Bakhtiaris and Isfahanis, as well as some Khuzestanis call it osh-e kardin and in Behbahan it’s called <