Aash-e Gandom

Name: Aash-e Gandom
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 100 g wheat; 700 g spinach; 50 g chickpeas; 50 g black-eyed peas; 50 g lentils; 50 g split peas; 2 large onions; 0.5 tsp turmeric; flour; cooking oil; salt; black pepper

Chickpeas, lentils and wheat come together in this Persian soup, fragrant with turmeric and cooked in a pan.

1 hr 15 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Soak peas, beans, lentils and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden.
300 min
2
Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently.
3
Wash and chop spinach and add to the aash. Cook for another 10-15 minutes. Fry one spoonful of flour in oil for a few minutes and add to the aash. Stir and cook for a few more minutes.
15 min