📝 About This Recipe
Aush-e-Bagala is a soul-warming Afghan delicacy that celebrates the earthy sweetness of broad beans and the aromatic power of fresh dill. This thick, porridge-like soup is a staple of home kitchens in Herat, offering a perfect balance of creamy legumes, tender rice, and a tangy yogurt finish. It is a vibrant, nutritious bowl that captures the essence of spring harvests and the comforting hospitality of Central Asian cuisine.
🥗 Ingredients
The Base
- 2 cups Fava beans (Broad beans) (fresh or frozen, skins removed)
- 1 cup Short-grain rice (rinsed until water runs clear)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 3 tablespoons Vegetable oil (or ghee for extra richness)
Herbs and Spices
- 1.5 cups Fresh dill (finely chopped, stems removed)
- 1/2 cup Fresh cilantro (finely chopped)
- 1 teaspoon Ground turmeric
- 1/2 teaspoon Black pepper (freshly ground)
- 2 teaspoons Salt (adjust to taste)
- 7-8 cups Water or Vegetable broth (hot)
The Topping and Garnish
- 1 cup Greek yogurt or Chaka (whisked until smooth)
- 1 tablespoon Dried mint (rubbed between palms to release oils)
- 1 piece Small onion (thinly sliced for crispy garnish)
- 1/2 teaspoon Red chili flakes (optional for heat)
👨🍳 Instructions
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1
If using fresh fava beans, blanch them in boiling water for 2 minutes, then plunge into ice water and peel away the tough outer skins to reveal the bright green beans.
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2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium heat.
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3
Add the diced yellow onion and sauté for 8-10 minutes until soft and golden brown. Avoid burning the edges.
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4
Stir in the minced garlic and turmeric, cooking for another 60 seconds until the fragrance fills the kitchen.
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5
Add the rinsed rice and the peeled fava beans to the pot, stirring well to coat them in the aromatic oil and turmeric.
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6
Pour in 7 cups of hot water or broth. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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7
Cover the pot and simmer gently for about 25-30 minutes. The rice should be very soft and the beans tender.
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8
Stir the soup occasionally to ensure the rice doesn't stick to the bottom; the starch from the rice will naturally thicken the liquid.
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9
Once the rice is nearly dissolved and the soup is thick, stir in the fresh dill, cilantro, salt, and black pepper.
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10
Continue to simmer uncovered for another 10-15 minutes, allowing the herb flavors to meld into the broth.
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11
While the soup finishes, heat the remaining tablespoon of oil in a small skillet and fry the sliced onion until dark golden and crispy. Remove from heat and stir in the dried mint and chili flakes.
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12
Check the consistency of the Aush; if it is too thick, add the remaining cup of water. It should be thick like a hearty porridge.
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13
Ladle the hot soup into deep bowls. Swirl a generous dollop of whisked yogurt into each bowl.
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14
Top each serving with the crispy mint-onions and a final sprinkle of fresh dill before serving immediately.
💡 Chef's Tips
Double-peeling the fava beans is essential for a silky texture; the outer skin can be quite bitter and tough. Use a short-grain rice like Arborio or Calrose as they release more starch, which is key to the dish's signature creamy consistency. If using dried fava beans, soak them overnight and cook them separately until tender before adding to the rice. Don't skimp on the fresh dill; it is the primary flavor profile of this dish and provides a refreshing contrast to the hearty beans. If the yogurt is too cold, it may curdle; temper it by stirring in a spoonful of hot soup before adding it to the bowl.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or sourdough bread for dipping. Pair with a side of 'Torshi' (Afghan pickled vegetables) to provide a sharp acidic crunch. A fresh salad of cucumbers, tomatoes, and lemon juice (Salata) balances the richness. Serve with a glass of 'Doogh' (savory yogurt drink with mint) for a truly authentic experience. For a non-vegetarian version, top with a small amount of spiced ground beef sautéed with tomato paste.