Name: Bulgur & Sun-Dried Yogurt Soup (Ash-e balghur)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: ¾ cup wheat bulgur (cracked wheat); 2 large onions, peeled and thinly sliced; 2 cloves garlic, crushed, peeled and chopped; 1 cup chopped fresh dill weed; ¼ cup verjuice (unripe grape juice) or 2 tablespoons lime juice; ¼ cup drained yogurt; 1 cup chopped fresh parsley; 1 cup chopped fresh dill; 1 cup mung beans, picked over and thoroughly rinsed; 10 to 12 cups chicken broth or water; ½ cup ground walnuts; 2 tablespoons dried mint flakes; ½ cup vegetable oil; 1½ cups sun-dried yogurt (kashk) in liquid form; 2 cups chopped fresh spinach; 1 teaspoon turmeric; 1 teaspoon freshly ground black pepper; 1 cup chopped fresh cilantro; 1 teaspoon salt

Preparation info

Servings:
6

Difficulty
Medium
Ready in
1 hr 30

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

½ cup vegetable oil
2 large onions, peeled and thinly sliced
2 cloves

Method

Heat the oil in a Dutch oven over medium heat, add the onions and fry 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 and simmer, covered, for 15 minutes, stirring occasionally. Add the walnuts and bulgur, bring back to a boi