Ash-e Torsh (آش ترش) — Sour Herb and Legume Soup

• 150 gdried chickpeas (soaked in water for 8 to 12 hours and drained)
• 120 gdried red kidney beans (soaked in water for 8 to 12 hours and drained)
• 120 ggreen lentils (rinsed)
• 80 gshort-grain rice (rinsed until the water runs nearly clear)
• 2.5 lwater
• 1yellow onion (finely chopped)
• 45 mlneutral oil (divided: 30 ml for the soup base, 15 ml for the garnish)
• 6 clovegarlic (divided: 4 cloves minced for the soup base, 2 cloves thinly sliced for the garnish)
• 2 tspground turmeric
• 2.5 tspfine sea salt
• 0.5 tspground black pepper
• 300 gfresh spinach (washed, dried, and chopped)
• 150 gflat-leaf parsley (washed, dried, and chopped)
• 100 gcilantro (washed, dried, and chopped)
• 80 gfresh dill (washed, dried, and chopped)
• 80 gfresh chives (finely chopped)
• 120 mlverjuice
• 60 mlpomegranate molasses
• 8dried sour plums (rinsed and pitted if necessary)
• 1small yellow onion (thinly sliced)
• 1 tbspdried mint

Instructions

1. 1

   Place the soaked chickpeas and kidney beans in a large heavy pot with 2.5 l water and bring to a boil over high heat. Skim off the foam, reduce the heat to medium-low, cover partially, and simmer for 45 minutes, until the beans are beginning to soften but are not fully tender.

2. 2

   While the beans cook, heat 30 ml oil in a skillet over medium heat and add the chopped onion. Cook for 8 to 10 minutes, stirring often, until the onion is soft and lightly golden, then add the minced garlic and turmeric and cook for 1 minute more.

3. 3

   Scrape the onion, garlic, and turmeric mixture into the pot with the beans. Add the lentils, rinsed rice, 2 tsp of the salt, and the black pepper, then simmer uncovered for 25 minutes, stirring every 5 minutes so the rice does not catch on the bottom.

4. 4

   Add the spinach, parsley, cilantro, dill, and chives to the pot in handfuls, stirring until the greens wilt into the broth. Continue simmering for 25 to 30 minutes, until the legumes are tender and the rice has broken down enough to thicken the soup.

5. 5

   Stir in the verjuice, pomegranate molasses, dried sour plums, and the remaining 0.5 tsp salt. Simmer for 15 minutes more so the fruit softens and the sour flavor becomes rounded rather than sharp.

6. 6

   For the garnish, heat 15 ml oil in a small skillet over medium heat and fry the sliced onion for 10 to 12 minutes, until deeply golden at the edges. Add the sliced garlic for the final 2 minutes, then remove the skillet from the heat and stir in the dried mint for 10 seconds so it blooms without burning.

7. 7

   Check the soup thickness before serving; it should be spoonable and hearty, not watery. If it is too thick, stir in 120 ml hot water and simmer for 3 minutes; if it is too thin, simmer uncovered for 5 to 8 minutes more.

8. 8

   Ladle the Ash-e Torsh into deep bowls and spoon the fried onion, garlic, and mint garnish over the top. Serve hot, making sure each bowl receives a dried sour plum and a glossy streak of the mint oil.