Curly Cucumber & Bulgur Soup

Name: Curly Cucumber & Bulgur Soup (Osh-e khiar chanbar)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Iranian
Ingredients: 2 cloves garlic, peeled and chopped; 3 medium onions, peeled and chopped; ¼ cup (60 ml) oil; 8 cups (1.9 l) broth (lamb rib broth is best); 1 teaspoon turmeric; 2 teaspoons sea salt, ½ teaspoon pepper; 2 teaspoons sea salt, ½ teaspoon pepper; ¼ cup (60 g) liquid kashk*; 8 cups (1.9 l) broth (lamb rib broth is best); 1 cup (200 g) dried lentils, picked over and rinsed; 2 cups (360 g) bulgur; 2 tablespoons oil; ½ pound (225 g) curly cucumbers or zucchini, peeled and sliced into 2-inch/5cm lengths; ½ pound (225 g) curly cucumbers or zucchini, peeled and sliced into 2-inch/5cm lengths; ½ teaspoon turmeric; 1 tablespoon dried mint flakes

Osh-e khiar chanbar

Preparation info

Makes:
6
servings

Difficulty
Easy
Ready in
1 hr 35

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

¼ cup (60 ml) oil
3 medium onions, peeled and chopped

Asia
Iran
Soup

Method

In a large pot, heat 2 tablespoons oil and sauté the onion and garlic until golden brown. Sprinkle with salt, pepper, and turmeric, and stir-fry for 1 minute.
Add the broth, lentils, and bulgur, and bring to a boil. Cover and simmer over medium heat for 50 to 60 min