📝 About This Recipe
This soul-warming Persian classic is a thick, nourishing legume soup that marries the earthy sweetness of mung beans with aromatic herbs and caramelized onions. Traditionally enjoyed during the colder months in Iran, Osh-e-Mash is celebrated for its high protein content and the deep, savory complexity provided by 'Kashk' (fermented whey). It is a beautiful balance of textures, offering a creamy base punctuated by tender grains of rice and a vibrant mint-infused oil finish.
🥗 Ingredients
The Base
- 1 cup Mung beans (rinsed and soaked for 2 hours)
- 1/2 cup Basmati rice (rinsed until water runs clear)
- 2 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 6 cups Vegetable or Beef broth (low sodium)
Spices and Aromatics
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
- 4 tablespoons Vegetable oil (divided)
The Greens
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 cups Fresh Spinach (roughly chopped)
Garnish and Finish
- 2 tablespoons Dried Mint (for the 'Nana Dagh' oil)
- 1/2 cup Kashk or Greek Yogurt (diluted with a little water)
- 1/4 cup Fried Onions (Piaz Dagh) (store-bought or homemade crispy onions)
👨🍳 Instructions
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1
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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2
Add the diced onions and sauté for 8-10 minutes until they become translucent and start to turn a golden amber color.
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3
Stir in the minced garlic and turmeric powder, cooking for another 1-2 minutes until the spices are fragrant and the oil is stained yellow.
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4
Add the soaked mung beans and the rinsed rice to the pot. Stir well to coat the legumes and grains in the aromatic oil.
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5
Pour in the 6 cups of broth. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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6
Cover the pot and simmer gently for 45-50 minutes. The mung beans should be tender and the rice should have started to break down, thickening the liquid.
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7
Stir in the chopped parsley, cilantro, and spinach. Season with salt and black pepper.
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8
Continue to simmer uncovered for another 15 minutes, stirring occasionally to ensure the rice doesn't stick to the bottom of the pot.
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9
While the soup finishes, prepare the mint oil (Nana Dagh). Heat 2 tablespoons of oil in a small skillet over medium-low heat. Add the dried mint and stir for only 30-60 seconds until fragrant—be careful not to burn it as it turns bitter quickly.
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10
If using Kashk, stir half of it directly into the soup for a creamy finish, or save it all for the topping if you prefer a cleaner bean flavor.
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11
Check the consistency; if the Osh is too thick, add a splash of boiling water. It should be a thick porridge, not a thin broth.
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12
Ladle the hot soup into bowls. Garnish generously with a swirl of Kashk, the prepared mint oil, and a handful of crispy fried onions.
💡 Chef's Tips
Soaking the mung beans for at least 2 hours helps with digestion and ensures even cooking with the rice. Don't skimp on the onions; the deep caramelization provides the 'umami' backbone of the entire dish. Be extremely careful when frying the dried mint; it should just hit the oil, sizzle for a moment, and be removed from heat to stay vibrant green. If you cannot find Kashk, a mix of Greek yogurt and a squeeze of lemon juice provides a similar tangy profile. For an even creamier texture, you can lightly pulse a small portion of the soup in a blender and stir it back in.
🍽️ Serving Suggestions
Serve with warm Sangak or Barbari flatbread for a traditional experience. A side of 'Sabzi Khordan' (fresh herbs like radish, scallions, and mint) adds a refreshing crunch. Pair with a glass of Doogh (a savory Persian yogurt drink with dried mint). For a non-vegetarian twist, you can serve this alongside small lamb meatballs (Kufteh Ghelgheli). A plate of Persian pickled vegetables (Torshi) provides the perfect acidic contrast to the rich beans.