📝 About This Recipe
Tarkhineh is one of the world's oldest 'instant soups,' a traditional Persian staple originating from the Zagros Mountains. This probiotic-rich concentrate is made by fermenting parboiled cracked wheat in tangy yogurt and aromatic herbs, then drying it into nuggets for long-term storage. When reconstituted, it creates a velvety, sour, and deeply comforting porridge-style soup that is as nourishing as it is storied.
🥗 Ingredients
The Fermentation Base
- 500 grams Bulgur (Cracked Wheat) (medium or fine grain)
- 1 kg Thick Greek Yogurt or Labneh (must be sour; full fat preferred)
- 1/2 cup Kashk (Liquid Whey) (optional, for extra tang)
Aromatics and Herbs
- 3 tablespoons Dried Pennyroyal or Mint (finely crumbled)
- 1 tablespoon Turmeric Powder (for golden color and earthiness)
- 2 tablespoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Wild Mountain Thyme (or regular dried thyme)
Optional Enrichment
- 1/4 teaspoon Saffron (bloomed in a little water)
👨🍳 Instructions
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1
Rinse the bulgur wheat thoroughly under cold running water until the water runs clear, then drain well in a fine-mesh sieve.
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2
In a large, heavy-bottomed pot, combine the rinsed bulgur with just enough water to cover it by an inch. Bring to a boil, then simmer for 15-20 minutes until the water is absorbed and the grain is parboiled but still has a bite.
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3
Allow the wheat to cool to room temperature. This is crucial; adding yogurt to hot wheat will cause it to separate.
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4
In a large non-reactive mixing bowl (glass or ceramic), whisk together the yogurt, kashk (if using), turmeric, salt, pepper, and dried herbs until smooth.
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5
Fold the cooled wheat into the yogurt mixture. Ensure every grain is thoroughly coated. The consistency should be like a very thick, heavy porridge.
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6
Cover the bowl with a clean kitchen towel and secure with a rubber band. Place it in a cool, dark corner of your kitchen to ferment for 2 to 3 days.
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7
Check the mixture daily. It will develop a pleasant, sharp, sourdough-like aroma. Stir it once a day with a clean wooden spoon.
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8
After the fermentation period, the mixture should be very thick and hold its shape. If it’s too wet, you can drain it through a cheesecloth for a few hours.
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9
Line a large tray with parchment paper or a clean cotton cloth. Scoop about 1/2 cup of the mixture at a time and shape into oval patties or 'logs' with your hands.
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10
Place the patties on the tray. Traditionally, these are dried in the sun for 3-5 days, but you can use a food dehydrator at 115°F (45°C) or a very low oven (lowest setting with the door propped open) until they are completely hard and bone-dry.
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11
Flip the pellets once a day during the drying process to ensure the undersides dry evenly.
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12
Once rock-hard, store the Tarkhineh pellets in an airtight glass jar in a cool, dry pantry for up to a year.
💡 Chef's Tips
Use the sourest yogurt you can find; if your yogurt is fresh, leave it on the counter for a day before starting to increase acidity. Never use metal bowls for the fermentation process as the acid can react with the metal and ruin the flavor. If you live in a humid climate, do not sun-dry; use a dehydrator to prevent mold growth. To make a quick soup, soak 2 pellets in boiling water for an hour, then simmer with fried onions, lentils, and spinach. Ensure the bulgur is completely cool before mixing with yogurt to preserve the active cultures.
🍽️ Serving Suggestions
Reconstitute into 'Ash-e Tarkhineh' (a thick soup) with chickpeas and kidney beans. Garnish the resulting soup with 'Piaz Dagh' (crispy fried onions) and 'Na'na Dagh' (sizzling mint oil). Serve alongside fresh Sangak or Barbari flatbread. Pair with a side of fresh 'Sabzi Khordan' (radishes, scallions, and basil). A glass of Doogh (savory yogurt drink) complements the fermented tang perfectly.