
Abghoreh soup is one of the most famous and delicious Yazdi soups. This soup is also cooked in Tabriz in addition to Yazd. It has many properties and is beneficial for health. Abghoreh, in addition to being the main seasoning of this soup, has many properties, including quenching thirst, reducing blood sugar and cholesterol.
Soak the beans in water for about 2 to 3 hours. Slice the onions. Place a large pot with some oil over low heat and let it heat up, then add the onion and fry until golden brown. Add the turmeric and stir until it is raw. Add the dried mint powder to the onions and fry, then pour in the chicken or meat broth and increase the heat to a boil.
Pour in the wheat bulgur and let it boil for 15 minutes. Add the cowpeas and lentils together and reduce the heat until the beans are half cooked. Slowly pour in the rice and stir occasionally so that it doesn't stick to the bottom. After the beans are fully cooked, add the vegetable stock and stir, then cover the pot and let it sit completely and set on its own. Finally, pour in the beetroot juice and let it boil for about 15 more minutes.
Remove some of the hot onion and use it to garnish the soup.
After adding the rice, if you feel that the soup is not enough water, you can add some boiling water.
You can also add some ghur to the soup if you like.
If you wish, you can also make Qalqoli meatballs and add them to it.
Keywords: How to make Yazdi Abghoreh soup