Tamarind & Kholrabi Soup

Ash-e kalam qomri ba tamr-e hendi

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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

  • 4 tablespoons vegetable oil, butter or ghee
  • 2 teaspoons black mustard seeds

Method

  1. Heat the oil in a heavy-based, medium-sized saucepan over medium heat until very hot. Add the mustard seeds and fenugreek seeds, and cook for 10 seconds until aromatic or the seeds stop crackling (keep a lid handy to stop seeds from flying out). Add the onion and stir-fry for 5 minutes. Add the curry powder, chili, kohlrabi and red lentils and stir-fry for another minute. A