Ingredients with Measurements:
- 1 cup dried chickpeas
- 1 cup dried kidney beans
- 1 cup dried lentils
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 6 cups water
- 2 cups plain yogurt
- 1 tablespoon dried mint
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- Salt to taste
Special equipment needed:
- Large pot
- Blender or food processor
- Mixing bowl
Step-by-step instructions:
1. Rinse the chickpeas, kidney beans, and lentils in cold water and soak them overnight.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the tomato paste, turmeric, cumin, coriander, salt, and pepper to the pot and stir well.
4. Drain the soaked chickpeas, kidney beans, and lentils and add them to the pot. Pour in 6 cups of water and stir well.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the beans and lentils are tender.
6. Remove the pot from the heat and let it cool slightly. Use a blender or food processor to puree the mixture until it is smooth.
7. In a mixing bowl, combine the yogurt, dried mint, dried dill, dried parsley, and salt. Mix well.
8. Serve the Aush hot, topped with a dollop of the yogurt dip.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1-2 hours
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 8g
- Carbohydrates: 51g
- Protein: 20g
Substitutions for ingredients:
- You can use canned chickpeas, kidney beans, and lentils instead of dried ones, but reduce the cooking time accordingly.
- Fresh herbs can be used instead of dried ones, but use 3 times the amount.
Variations:
- Add chopped vegetables such as carrots, celery, or potatoes to the Aush for extra flavor and nutrition.
- Use Greek yogurt instead of plain yogurt for a thicker dip.
Tips and tricks:
- Soaking the beans and lentils overnight will reduce the cooking time and make them easier to digest.
- Add more water if the Aush becomes too thick during cooking.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the Aush and yogurt dip separately in airtight containers in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the Aush in a pot over low heat, stirring occasionally, until heated through.
- Serve the yogurt dip cold.
Presentation ideas:
- Serve the Aush in individual bowls, topped with a dollop of the yogurt dip and a sprinkle of dried herbs.
Garnishes:
- Sprinkle chopped fresh herbs or a drizzle of olive oil over the Aush before serving.
Pairings:
- Serve the Aush and yogurt dip with warm bread or pita.
Suggested side dishes:
- Serve a salad of fresh greens and vegetables on the side.
Troubleshooting advice:
- If the Aush is too thick, add more water or broth to thin it out.
- If the Aush is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the beans and lentils are fully cooked before serving to avoid digestive issues.
Food history:
- Aush is a traditional Persian soup made with beans and lentils.
Flavor profiles:
- Aush is savory and hearty, with a slightly spicy and tangy flavor from the spices and tomato paste.
- The yogurt dip is creamy and refreshing, with a cool and tangy flavor from the yogurt and herbs.
Serving suggestions:
- Serve the Aush and yogurt dip as a main course for lunch or dinner.
- It can also be served as an appetizer or snack.
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