Ash-e Balghur (Bulgur and Yogurt Soup) Recipe

Name: Ash-e Balghur (Bulgur and Yogurt Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 to 1/2 cup vegetable oil; 2 large onions, peeled and thinly sliced; 2 cloves garlic, crushed, peeled and chopped; 1 tsp. ground turmeric; 2 Tbs. dried mint flakes; 1 Tbs. salt; 2 tsp. freshly ground black pepper; 1 cup mung beans, picked over and thoroughly rinsed; 10 cups water or vegetable stock; 1/2 cup ground walnuts; 3/4 cup wheat bulgur (cracked wheat); 1 cup chopped fresh parsley; 1 cup chopped fresh cilantro; 1 cup chopped fresh dill; 2 cups chopped fresh spinach; 2 cups plain yogurt beaten for 5 minutes to prevent curdling, or 1 1/2 cups liquid whey; 1 Tbs. fresh lime juice; Extra fresh herbs for garnish

Servings: persons

1/4 to 1/2 cup vegetable oil
2 large onions, peeled and thinly sliced
2 cloves garlic, crushed, peeled and chopped
1 tsp. ground turmeric
2 Tbs. dried mint flakes
1 Tbs. salt
2 tsp. freshly ground black pepper
1 cup mung beans, picked over and thoroughly rinsed
10 cups water or vegetable stock
1/2 cup ground walnuts
3/4 cup wheat bulgur (cracked wheat)
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1 cup chopped fresh dill
2 cups chopped fresh spinach
2 cups plain yogurt beaten for 5 minutes to prevent curdling, or 1 1/2 cups liquid whey
1 Tbs. fresh lime juice
Extra fresh herbs for garnish

1
Heat oil in Dutch oven or large, heavy saucepan over medium heat.
2
Add onions, and saute for 15 minutes, or until golden brown.
3
Add garlic during last few minutes of browning onions, and continue cooking.
4
Sprinkle with turmeric, mint flakes, salt and pepper, and fry for 20 seconds.
5
Add mung beans and water, increase heat to medium-high and bring to a boil.
6
Reduce heat to medium, and cook, partially covered, for 15 minutes, stirring occasionally.
7
Add walnuts and bulgur, and return to a boil.
8
Reduce heat to medium-low, and cook, covered, for 20 minutes, or until beans are tender.
9
Add herbs and spinach, and continue to cook, covered, for another 15 minutes.
10
Add more water if soup is too thick.
11
Reduce heat to very low, and add yogurt or whey, stirring constantly for 5 minutes to prevent curdling.
12
Add lime juice.
13
Adjust seasonings to taste, adding more salt or lime juice if needed.
14
Keep warm over very low heat.
15
When ready to serve, pour into tureen, and garnish soup with fresh herbs.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 to 1/2 cup vegetable oil, 2 large onions, peeled and thinly sliced, 2 cloves garlic, crushed, peeled and chopped, 1 tsp. ground turmeric, and more.

Yes, Ash-e Balghur (Bulgur and Yogurt Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ash-e Balghur (Bulgur and Yogurt Soup)

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