📝 About This Recipe
Osh-e-Sarkanda is a soul-warming, traditional Afghan thick soup that celebrates the rustic bounty of the Hindu Kush foothills. This hearty porridge-style dish features slow-simmered barley and protein-rich legumes, brightened by a bouquet of fresh herbs and the tangy depth of Quroot (dried yogurt). It is a comforting masterpiece of Afghan home cooking, prized for its nutritional density and its ability to bring families together during the chilly winter months.
🥗 Ingredients
The Grains and Legumes
- 1 cup Pearl Barley (rinsed and soaked for 2 hours)
- 1/2 cup Chickpeas (dried, soaked overnight or 1 can rinsed)
- 1/2 cup Red Kidney Beans (dried, soaked overnight or 1 can rinsed)
- 1/4 cup Mung Beans (rinsed)
The Aromatic Base
- 2 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 3 tablespoons Vegetable Oil (or ghee for extra richness)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 8 cups Beef or Vegetable Stock (low sodium)
Herbs and Tang
- 2 cups Fresh Spinach (roughly chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- 1 cup Quroot or Greek Yogurt (whisked until smooth)
- 1 tablespoon Dried Mint (crushed)
For Garnish (Piaz-e-Dagh)
- 1 piece Small Onion (thinly sliced into rings)
- 1 teaspoon Dried Mint (for the topping)
- 1/2 teaspoon Red Chili Flakes (optional)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onions and sauté for 8-10 minutes until they turn a deep golden brown.
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2
Stir in the minced garlic, turmeric, and cumin. Cook for another 1-2 minutes until the spices are fragrant, being careful not to burn the garlic.
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3
Add the soaked and drained pearl barley, chickpeas, and kidney beans to the pot. Stir well to coat the grains and legumes in the aromatic oil.
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4
Pour in the 8 cups of stock. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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5
Cover the pot with a tight-fitting lid and simmer gently for 45-50 minutes. The barley should be tender and the legumes soft.
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6
Stir in the mung beans. These cook faster than the other legumes and will help thicken the soup as they break down slightly. Simmer for another 15 minutes.
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7
Add the chopped spinach, cilantro, and dill. Stir until the greens have wilted into the soup, adding more water or stock if the consistency is too thick; it should be like a thick porridge.
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8
While the soup finishes, prepare the garnish. In a small skillet, fry the sliced onion rings in a little oil until crispy and dark brown. Remove from heat and stir in the dried mint and chili flakes.
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9
Temper the yogurt: Take a ladle of the hot soup liquid and slowly whisk it into your bowl of yogurt or liquid quroot to prevent curdling.
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10
Slowly stir the tempered yogurt mixture back into the main pot. Keep the heat very low and do not allow the soup to boil once the yogurt is added.
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11
Taste and adjust seasoning with salt and black pepper. The quroot is naturally salty, so you may need less salt than expected.
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12
Ladle the thick soup into deep bowls. Top each serving with a generous spoonful of the crispy mint-onions and a final sprinkle of dried mint.
💡 Chef's Tips
For the most authentic flavor, try to source 'Quroot' (reconstituted dried goat's milk) from an Afghan grocer; otherwise, full-fat Greek yogurt with a squeeze of lemon is a great substitute. If using canned beans, add them at the 40-minute mark rather than the beginning to prevent them from turning into mush. Don't rush the onions—the deep golden color of the fried onions provides the foundational 'umami' for the entire soup. This soup thickens significantly as it cools; when reheating, add a splash of water to bring it back to the desired consistency. Always use fresh herbs rather than dried for the green components to ensure a vibrant, grassy finish.
🍽️ Serving Suggestions
Serve with warm, crusty Afghan Naan or flatbread for dipping. Pair with a side of 'Salata' (finely diced tomato, cucumber, and onion salad) to provide a crisp contrast to the creamy soup. Offer a small bowl of spicy 'Chatney' (Afghan green chili sauce) on the side for those who like extra heat. Enjoy with a cup of hot cardamom-infused green tea after the meal to aid digestion. A side of pickled vegetables (Torshi) cuts through the richness of the barley and yogurt beautifully.