Aabgoosht-e Giahi (آبگوشت گیاهی) — Persian Vegetarian Stone Soup

• 80 gDried chickpeas (soaked 10–12 hours, drained)
• 80 gDried pinto beans (soaked 10–12 hours, drained)
• 80 gDried white beans (soaked 10–12 hours, drained)
• 120 gWheat berries (soaked 8–10 hours, drained)
• 60 gTextured vegetable protein (soy), dry (fine or medium granules)
• 500 mlBoiling water (for rehydrating soy protein)
• 300 gOnion (2 medium, finely diced)
• 30 mlVegetable oil (2 tablespoons)
• 20 gButter (1 1/2 tablespoons)
• 60 gTomato paste (4 tablespoons)
• 300 gFresh tomatoes (2 medium, grated or finely chopped)
• 2 tspTurmeric
• 1 tspGround cumin
• 0.5 tspGround black pepper
• 2Dried limes (pierced 6–8 times each with a skewer)
• 12 gFine sea salt (about 2 teaspoons, add in stages)
• 2000 mlWater (plus more if needed during simmering)
• 600 gPotatoes (3 medium, peeled and cut into 4 cm chunks)

Instructions

1. 1

   Soak the chickpeas, pinto beans, and white beans in plenty of cool water for 10–12 hours, then drain and rinse. Soak the wheat berries separately for 8–10 hours, then drain. This reduces cooking time and helps the legumes cook more evenly without splitting.

2. 2

   Rehydrate the soy protein: place it in a bowl, pour over 500 ml boiling water, and let stand 10 minutes. Drain in a fine sieve and press firmly to remove excess water. Rinse briefly under warm water, drain again, and set aside so it won’t cloud the broth.

3. 3

   In a heavy pot over medium heat, warm the vegetable oil and melt the butter. Add diced onion and cook 10–12 minutes, stirring often, until deeply golden. Stir in turmeric, cumin, and black pepper for 30 seconds, then add tomato paste and fry 2 minutes to deepen color and remove raw taste.

4. 4

   Add grated tomatoes and cook 6–8 minutes until thick and jammy, scraping the bottom to prevent sticking. Add the drained legumes and wheat, stir to coat, then pour in 2000 ml water. Bring to a boil over high heat, skimming any foam for 3–5 minutes for a cleaner broth.

5. 5

   Reduce to a gentle simmer, cover with the lid slightly ajar, and cook 90 minutes, stirring every 20 minutes. Keep the heat low enough that the surface barely bubbles. If the level drops below the beans, add hot water 250 ml at a time to maintain a soupy consistency.

6. 6

   Add the pierced dried limes and half the salt (about 1 teaspoon). Simmer 30 minutes. Add the drained soy protein and continue simmering 20 minutes, uncovered for the last 10 minutes if you want a slightly richer, more concentrated broth.

7. 7

   Add potato chunks and simmer 35–45 minutes until the potatoes are tender and the beans are fully cooked. Taste and add the remaining salt gradually. If the dried limes taste bitter, remove them after 20–25 minutes and keep them on the side for diners who want more tang.

8. 8

   Serve in the classic two-stage style. First, ladle the broth into bowls (strain if you prefer it clearer). Then transfer the solids to a wide bowl, remove dried limes, and mash with a potato masher until chunky-smooth. Moisten with a few ladles of broth and serve hot alongside the soup.