The technique of “grandma” cooking in the style of grandmothers / from pomegranate and lip soup to tarkhineh and doogh

Life group: Ash is one of the most traditional Iranian dishes. There are about 200 types of soups in Iran that are cooked in various ways in different cities and provinces. A bowl of hot soup is the best choice for a meal or snack on cold days of the year because the antioxidants and nutrients in it increase the body’s immune system and also have a great effect in treating colds. If you would like to invite those around you to a delicious and nutritious snack in these cold days of the year, do not miss this article, because in the following, we have brought you how to cook 5 original dishes.

Pomegranate soup

Pomegranate soup is a delicious and very light snack that we suggest you try it for once. You can prepare this delicious and sour soup for your Yalda table and surprise your Yalda guests with a different taste. Hit.

Chop the onions finely and fry in plenty of preheated oil. For a better aroma of the soup, just add a teaspoon of coriander powder and fry the onions with some turmeric. Of course, our suggestion is to add more turmeric to the onion. This will make the soup taste better, but be careful not to overuse it. Then place the hot onion on a wire rack to completely remove the excess oil. If the hot onion is oily and coarse, it will make it stand out in the food, and as you know, for many people, it is not pleasant to know onion in food, so complete onion oil. Hold so that it becomes powdery.

Soak the beans for 24 hours and then let them cook separately for 3 hours with boiling water and salt. Of course, rice and oatmeal take less time to cook. In preparing this rice soup, it must be completely crushed in the cooking process. You can also use half-grain rice. It is better not to use canned beans and prepare the beans yourself.

Choose a container that has more capacity than raw materials. A container that has about 2 times the capacity of raw materials is suitable. Pour the beans with the hot onion into the dish. Dissolve the meat stock tablets in boiling water and add to the ingredients and place the pan on the heat. Then add pomegranate juice to the ingredients and let it boil. You can choose whether the pomegranate juice is sweet or sour according to your taste, but if you use sour pomegranate juice, the soup will taste better.

When the water boils, add the vegetables to the stew. Before adding the vegetables, add 1 teaspoon of salt. Salt will prevent the color of the vegetables from returning to the stew.

Place in a pan and let it cook on low heat until it fits completely. Finally, add the seasonings to the soup. To add sumac, you can use both its powder and three or four tablespoons of sumac to make the soup sour. Soak it and add water to the food.

Finally, you can decorate the soup you prepared with pomegranate seeds and hot onion chips.

Doogh soup

Doogh soup is one of the original and Iranian dishes that is cooked in different ways in different cities of the country and is one of the most popular dishes. To cook this delicious soup, first soak the chickpeas in water for 24 hours. Peas should be changed several times. Rinse the chickpeas and then boil them in hot water. Put the peas on a gentle heat for about 3 hours until fully cooked.

Choose a suitable dish and pour the doogh in it to boil on a gentle heat. It is better to use local sour doogh to make your soup more delicious. Mix a spoonful of flour in water and stir it until it becomes a hand and Add to ingredients This will make the soup glazed and take on a better shape and taste. Next, break the egg in a bowl and mix with a little buttermilk and stir to dilute, then add to ingredients. Adding eggs is not mandatory and depends on your taste, but if you want to be comfortable not to cut the dough and do not stir it constantly while cooking, eggs are a good solution.

Add the half-grained rice that we soaked the night before to the ingredients, then add the chickpeas that have been cooked for this full time to the contents of the pot. Usually, every city has its own vegetables, but if this is your first time making this soup, you suggest adding coriander, leek and a little spinach to your soup. Grate the garlic and let it cook for an hour. Finally, add salt and pepper. You can use a fresh red pepper that gives both a spicy taste to your soup and a cold doogh.

Ash Labo

Lips reduce blood fats and cholesterol due to their high fiber content. Lips also contain large amounts of folic acid, which along with iron prevents anemia and improves mental and emotional health. Lip soup is one of the tonic soups that even if you do not like lips, the red color of this soup encourages you to try it.

Soak the beans from the night before and after 24 hours, pour it into a suitable container. Add two cups of water to it and let it stay on the heat for an hour with a little turmeric until it boils. Then the cooked lips. Grate and add to ingredients. Dissolve cranberry in a glass of water and add it to the soup. The amount of cranberry depends on your taste, but if you like sour tastes, add more of it to the soup. Then add the noodles to it and put it in the dish.

Roast the onions with mint and add to the stew and put it back in the pot and let the stew boil for 10 minutes until it fits perfectly.

Ash Tarkhineh

Tarkhineh soup is another soup suitable for the cold months of the year, which acts as a strong antibiotic to treat colds and flu. To make a local Tarkhineh soup in the style of the people of Lorestan, it is enough to follow the steps mentioned below.

Soak the beans from the night before and after 24 hours, put them in a pot on the heat until they are half cooked. In another bowl, soak the dried tarkhineh in buttermilk or water for 2 hours to soak, then stir in the ingredients until the tarkhineh is completely mixed with the doogh to speed up your cooking process. You can do this with an electric meat grinder.

Put the tarkhineh and doogh mixture on the heat and add the beans and doogh to it. Wait for the soup to boil and then reduce the heat of the gas. Note that during this time, you should stir the soup constantly so that it does not settle.

Grate the garlic and fry it with mint and pepper, then add it to the ingredients along with the curd. Chop the vegetables and pour into the soup. After 20 minutes, your tarkhineh soup is ready and you can serve it with hot mint and hot onion. Decorate.

Ash Omaj

Omaj soup is one of the local dishes of East Azerbaijan province, which is very useful for treating colds. To cook this soup, first pour the flour in a flat container like a tray and then pour a little water on it to moisten the flour a little. Knead the flour with your fingers and make small balls of dough. Spread the omelets on the tray and allow to dry.

Fry the onion with a little zucchini and oil and after it is golden, add the meat extract, spices and lentils to it. After the water boils, add the vegetables, which include leeks, dill, spinach, coriander and basil. Add it.

Let the lentils cook completely, then add the umajs and stir regularly so that the dough balls do not stick together in the pot.

It is better not to open or close the oven too much while cooking the soup, especially after adding vegetables, because water-soluble vitamins are released through steam.

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