Tarkhineh aush recipe from Ilam in Iran
aush tarkhineh or aush dovineh which is also known as tarkhineh doogh is mostly cooked in the western provinces of Iran, including Ilam.
Autumn and winter are cold seasons, and what better way to treat a cold than with a hot, tasty, and nutritious aush.
INGREDIENTS :
- Tarkhineh = 300 grams
- Chickpeas = 50 grams
- Lentils = 50 grams
- Chiti beans = 50 grams
- Vegetables (leeks, parsley, coriander, spinach) = 300 g
- Onion = 3-4 pcs
- Hot garlic = as needed
- Mint = as needed
- kashk = as needed
- Salt and turmeric = as needed
Ingredients for Tarkhineh:
- Doogh sour and thick = 3 liters
- Wheat semolina = 1 kg
- Salt = 1 tablespoon
- Turmeric = as needed
INSTRUCTION :
How to prepare aush Tarkhineh:
First, wash the dry tarpaulins to remove any dust that has settled on them during drying, then soak the tarragon in some water. Then cook the soaked beans, except for the lentils. In a suitable pot, heat the onion and pass the chickpeas and beans through a sieve and fry it a little, and then put it on high heat with five cups of water. When it boils, heat it. We soften it.
Then cook the lentils and tarkhineh, which you have drained, and add some salt, pepper and turmeric with water, and after cooking the beans, add them to the tarkhineh and lentils.
Then add some fried onions to boil together, and after a while, add the vegetables to the tarkhineh aush and let the aush settle. Finally, add the curd and let it boil a little so that your aush does not cool down. When the aush is ready, put it in a bowl and garnish with onion, mint and hot garlic curd.
Hints:
Be sure to soak the beans from the night before, and if you forget, boil them twice and drain the water so that they swell.
You can use qara or doogh instead of curd in aush. If you do not like, you can remove both and use other pickles such as juice.
How to prepare Tarkhineh:
Put wheat semolina, buttermilk and salt in a saucepan and mix.
Put the pot on the heat and stir constantly until it boils so that the butter does not settle and is not cut.
Add some turmeric or safflower to brighten the color of the tarragon. Continue stirring until the buttermilk is absorbed by the wheat semolina and becomes relatively pasty.
Turn off the flame and let your ingredients cool.
Take the ingredients the size of an orange and spread them like a cutlet on the palm of your hand and place them on a tray a little apart.
Place the trays in direct sunlight for at least 1 week until the tarragon is completely dry. (Turn them every few days until completely dry)
Once the tarkhineh is completely dry, put them in a cloth bag and remove.
Hints:
You can pour some mint on them when drying. You can even add 1 tablespoon of dried mint in the final stages of cooking and mix.
These dry tarkhinehs are used to prepare tarkhineh soup and tarkhineh soup.
These dried crackers can be stored for up to a year.
If you do not have access to sunlight, place the trays next to the stove or heater to dry the tarragon, but then they no longer have vitamin D in the sun.
You can not dry the tarkhineh and keep it in the freezer.
