Sholeh maash is not a thin and watery soup. It's a rather rich soup that can be served as a main dish. The original recipe calls for meat but I've decided that it is substantial enough without the addition of any lamb or beef.
Sholeh Maash - Persian Green Mung Bean and Kohlrabi Hearty Soup
1 1/2 cups green mung beans, rinse 2-3 times
1/2 cup rice, rinse well
3-4 medium-size kohlrabi, peel and cut into small cubes, leave one cubed kohlrabi for the topping
1 large bunch of fresh tareh or scallions (green parts only), washed and chopped
1 small bunch of fresh tarragon, stems removed and chopped
Salt and pepper to taste
2 large onions, thinly sliced
2-3 garlic cloves, diced
1/3 teaspoon turmeric
1/3 teaspoon red pepper *optional
1/3 teaspoon cumin *optional
- Place the beans and the rice in a large pot, add 6 cups of water and bring to a boil on medium-high heat.
- Add the small pieces of kohlrabi, salt, pepper, cover and cook for 45 minutes on low heat.
- Periodically check to see if you need to add more water to the soup.
- Add the chopped vegetables, taste and adjust the seasoning, add more hot water if needed and let it simmer for another 15 minutes for the flavors to blend in.
- In the meantime, fry the sliced onions in 3-4 tablespoons of hot vegetable oil in a skillet until golden brown. Add the turmeric powder and the minced garlic to the oil, stir and saute further for another five minutes.
- Add a large tablespoon of the fried onion to the soup and gently mix well.
- Lightly fry the cubed kohlrabi in 2-3 tablespoons of hot vegetable oil until soft and golden on medium heat. Add a pinch of salt, turmeric, cumin and red pepper and stir well.