Nomad Soup

Name: Nomad Soup (Osh-e tarkhineh)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Iranian
Ingredients: 1 cup (85 g) chopped fresh cilantro; 1 cup (85 g) chopped fresh parsley; 2 cups (110 g) chopped fresh spinach; 1 cup (85 g) chopped fresh dill; ¼ cup (60 ml) verjuice (unripe grape juice) or 2 tablespoons lime juice; 1½ cups (360 g) liquid kashk*; ¼ cup (60 ml) verjuice (unripe grape juice) or 2 tablespoons lime juice; ¼ cup (60 ml) verjuice (unripe grape juice) or 2 tablespoons lime juice; 1 teaspoon salt, 1 teaspoon pepper; 1 teaspoon salt, 1 teaspoon pepper; 10 to 12 cups (2.4-2.8 l) chicken broth or water; 1 cup (200 g) mung beans, picked over and thoroughly rinsed; ½ cup (40 g) ground walnuts; 10 to 12 cups (2.4-2.8 l) chicken broth or water; ¾ cup (135 g) wheat bulgur (cracked wheat); ¾ cup (135 g) wheat bulgur (cracked wheat); ½ cup (120 g) oil, butter, or ghee; ½ cup (120 g) oil, butter, or ghee; ½ cup (120 g) oil, butter, or ghee; 2 large onions, peeled and thinly sliced; 2 cloves garlic, crushed, peeled, chopped; 1 teaspoon turmeric; 2 tablespoons dried mint flakes

Osh-e tarkhineh

Preparation info

Makes
6–8
servings

Difficulty
Easy
Ready in
1 hr 35

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

½ cup (120 g) oil, butter, or ghee
2 large onions, peeled and th

Asia
Iran
Southeast Asia
Soup
Vegetarian

Method

Heat the oil in a large pot over medium heat, add the onions, and sauté for 15 minutes until golden brown. Add garlic, turmeric, mint flakes, salt, and pepper, and stir-fry for 20 seconds. Add the mung beans and broth, and bring to a boil. Reduce heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Add the walnuts and bulgur, bring back to a boil, red