Soup is always one of the favourite dishes in Iran. Star of this dish is yogurt. Very healthy soup with lots of fresh and fragrant herbs.
500 g plain yogurt
4 cups water
1 medium onion, finely chopped
300 g mixed herbs includes: chives or spring onions, spinach, parsley, coriander , tarragon ( if tarragon is not available, use 1 Tbsp of dried tarragon)
4 cloves of garlic
1 small fresh chilli pepper
1 cup cooked chickpeas
1 cup cooked pinto beans
½ cup oats
2 beef stock cubes
1 Tsp dried mint for garnish
½ Tsp turmeric
½ Tsp sweet paprika
Salt to taste
2 Tbsp vegetable Oil
In a big pot with yogurt, add 4 Tbsp water and mix until combined well. Add oat, beef stocks, turmeric, sweet paprika, salt and dried tarragon to the yogurt mixture and allow to cook for 15 minutes on a low heat until boiling. Stirring occasionally.
Heat the oil in a pan and saute chopped onion until soft. Set aside.
Once yogurt mixture started to boil, add oil, cooked chick peas and pinto beans, grated garlic, chopped herbs, sautéed onion and chilli pepper.
Stir occasionally, cook for 15 minutes on a medium heat.
Fry dried mint in a dash of oil and once soup is ready garnish with fried mint.