Bulgur & Sun-Dried Yogurt Soup

Ash-e balghur

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Preparation info
  • Servings:

    6

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

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

Method

  1. 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.
  2. 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