Hearty Persian Mixed Legume Stew (Khorak-e Hoboobat)

Rinse the chickpeas, white beans, pinto beans, lentils, wheat, and barley thoroughly. Place them in a large bowl, cover generously with water, and soak overnight to soften the legumes and ensure even cooking.

Drain the soaked legumes and grains. Transfer them to a large pot and cover with fresh water by several centimeters. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low and let the mixture simmer gently, skimming off any foam that rises to the surface.

Meanwhile, heat the olive oil in a separate pan over medium heat. Add the grated onion and sauté until soft, translucent, and lightly golden.

Stir in the tomato paste and cook for 1–2 minutes, allowing it to deepen in color and release its aroma.

Add the onion and tomato paste mixture to the simmering pot.

Stir in the grated tomatoes, salt, black pepper, and turmeric. Mix well, cover partially, and continue cooking over low heat.

Simmer the stew slowly, stirring occasionally, until all legumes and grains are fully tender and the stew thickens to a rich, hearty consistency.

Taste and adjust seasoning as needed. Add fresh lemon juice to brighten the flavors, then remove from heat.

Serve hot, garnished with chopped fresh parsley.