This blog post is another collaboration with my foodie friends. I decided to post a recipe for a soup that a reader had requested, my late grandmother's Mazandarani style yogurt soup perfumed with fresh herbs and hearty for a chilly autumn weather. Funny that today as I'm writing this blog post we got our first autumn rain in California. Hopefully the rain season is off to a good start.
Onion, 1 large, thinly sliced
Chickpeas, 1/2 cup, rinsed and soaked for 2-3 hours
White beans, 1/2 cup, rinsed and soaked for 2-3 hours
Rice, 1 cup
Dill, 1 bunch, washed and coarsely chopped
Cilantro, 1 bunch, washed and coarsely chopped
Spinach, 1 bunch, washed and coarsely chopped
Garlics, 6 cloves, minced, or 1 bunch fresh garlic leaves washed and chopped
Fava beans, 2 cups fresh or frozen thawed
Yogurt, 2 cups
In a large skillet heat 1/3 cup of vegetable oil and fry onions until brown. Set aside.
In a large pot bring 2 quarts (2 liters) of water to boil and cook the chickpeas and white beans on a low simmer covered. If you want your soup thicker, add rice the same time as legumes. If you want your soup on the thin side add the rice after the legumes have cooked.
Once the legumes and rice have cooked through, add chopped herbs and garlics and let the soup simmer for about 30 to 45 minutes.
About 10-15 before serving, add the fava beans.
In a large bowl beat the yogurt until smooth.
Once the fava bean is cooked remove the soup from the stove, add the soup one ladle at a time to the yogurt and mix in (tempering the yogurt this way prevents the yogurt from curdling).
Reserve some of the fried onion and mix in the rest.
Serve the soup with the remaining fried onions on top.