Persian Ash-E Keshk Soup
Ingredients
- 350 grams chopped mixed herbs for ash
- 150 grams total of white beans, chickpeas, and red beans (adjust proportions as desired)
- 70 grams lentils
- Salt, black pepper, and turmeric (to taste)
- Dried mint (amount not specified)
- 400 grams yogurt or keshk
- 2 large onions (one for the soup, one for garnish)
- 100 grams half-grain rice
- 50 grams bulgur wheat
- 2-3 garlic cloves for the soup, and additional for garnish
Preparation
Soak the legumes (white beans, chickpeas, red beans) overnight, except lentils if they cook quickly, then cook them until tender
Soak the bulgur wheat and half-grain rice a few hours before use
Cook the soaked legumes, add the rice and bulgur, then incorporate the lentils and cook until soft
Add the chopped mixed herbs and season with salt, black pepper, and turmeric
Stir in the yogurt or keshk and heat gently without boiling
Prepare garlic crisp, onion crisp, and mint crisp separately and add them to the soup
Garnish with the reserved fried onion and garlic before serving
Tips
Use more of any bean type based on preference
The addition of crisps may not be shown in any accompanying video
