Sholeh Maash - Persian Green Mung Bean and Kohlrabi Hearty Soup

Ever since I saw the recipe for shole maash online in the 19th-century Qajar Women Cookbook, I have been thinking about giving it a try. شله ماش  Sholeh Maash (mung beans with kohlrabi) makes a tasty and nutritious autumn soup. This recipe, like the others in the book, consists of a brief description of what the necessary ingredients are, and the word yek-meghdar (some) is frequently used to describe the amount needed for each ingredient. Persian cuisine is forgiving in terms of measurements, and when you ask a grandmother for a recipe, the answer is basically a list of the ingredients with yek-kami (a little bit) of this and yek-meghdar (some) of that, and that's how I, along with many other Iranians, learned to cook. I learned that you can use a little less or a little more of most ingredients in a recipe, depending on your taste and preferences. A few months into blogging, I bought a food scale to measure the ingredients by weight, but I have rarely used it.

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

Ingredients:
Serves 6

1 1/2  cups green mung beans, rinse 2-3 times
1/2 cup rice, rinse well
3-4 medium-sized 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
Water
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
Oil

Method:

1. Place the beans and the rice in a large pot, add 6 cups of water, and bring to a boil on medium-high heat.
2. Add the small pieces of kohlrabi, salt, pepper, cover, and cook for 45 minutes on low heat.
3. Periodically check to see if you need to add more water to the soup.
4. 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.
5. 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.
6. Add a large tablespoon of the fried onion to the soup and gently mix well.
7. 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.

To serve, ladle the soup into a soup bowl, top with the fried onions and kohlrabi. Serve hot with bread and yogurt.

Enjoy!