Aabgoosht-e Giahi (آبگوشت گیاهی) — Persian Vegetarian Stone Soup with Legumes and Dried Lime

• 4¼ ozDried chickpeas (Soak 12 hours in 900 ml water, then drain)
• 3½ ozDried pinto beans (Soak 12 hours in 900 ml water, then drain)
• 3½ ozDried white beans (navy or cannellini) (Soak 12 hours in 900 ml water, then drain)
• 4¼ ozWhole wheat berries (Rinse well)
• 3.2 ozTextured soy protein (TVP), chunks (Rehydrate in 400 ml hot water for 10 minutes, then squeeze dry)
• 8.8 ozOnion, finely diced
• 12.5 ozTomatoes, grated or finely chopped (About 3 medium)
• 1.1 ozTomato paste (About 2 tbsp)
• 16 ozPotatoes, peeled and cut into 4 cm chunks (About 3 medium)
• 2 tbspVegetable oil (About 2 tbsp)
• 20 gButter (Adds classic richness; omit for vegan)
• 3Limoo amani (dried limes), pierced (Pierce each lime 6–8 times to prevent bitterness)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 1 tspGround cumin
• 10 gFine sea salt (Start with 8 g, finish with remaining 2 g if needed)
• 8.5 cupWater (Add up to 300 ml more if needed during simmering)

Instructions

1. 1

   Soak the chickpeas, pinto beans, and white beans separately for 12 hours, then drain and rinse until the water runs clearer. Rehydrate the soy protein in 400 ml hot water for 10 minutes, then squeeze it firmly so it won’t dilute the stew.

2. 2

   Heat the vegetable oil and butter in a heavy pot over medium heat, then add the diced onion. Cook for 10 minutes, stirring often, until the onion turns soft and lightly golden at the edges.

3. 3

   Add turmeric, black pepper, and cumin to the onions and stir for 30 seconds to bloom the spices. Stir in the tomato paste and cook for 2 minutes until it darkens slightly and smells sweet rather than raw.

4. 4

   Add the grated tomatoes and cook for 6–8 minutes, stirring, until the mixture thickens and the oil begins to separate slightly. This step builds the classic dizi-style base and prevents a watery, flat broth.

5. 5

   Add the soaked chickpeas, pinto beans, white beans, and the rinsed wheat berries to the pot. Pour in 2000 ml water and bring to a strong boil for 5 minutes, skimming any foam that rises to keep the broth clean.

6. 6

   Reduce heat to low, cover with the lid slightly ajar, and simmer for 90 minutes, stirring every 20 minutes so the wheat doesn’t stick. If the liquid drops below the level of the legumes, add 150–300 ml water to keep everything gently submerged.

7. 7

   Add the pierced dried limes, rehydrated soy protein, and 8 g of the salt, then stir well. Continue simmering for 30 minutes so the limoo amani perfumes the broth without turning harsh.

8. 8

   Add the potato chunks and simmer for 25–30 minutes until the potatoes are fully tender and the beans are creamy inside when pressed. Taste the broth and add the remaining 2 g salt if needed, then remove the pot from the heat and rest it for 10 minutes for a fuller flavor.

9. 9

   Serve in the traditional two-part style: first ladle the broth into bowls, keeping some beans and wheat in each portion. Then transfer the solids to a serving bowl and mash them with a potato masher until chunky-smooth, adding 60–120 ml broth if you want it looser.