Isfahan Beryan
115 min · 460 kcal · Persian
Tarhana
The sour, comforting village soup made from dried tarhana, the fermented mixture of cracked wheat, yogurt and vegetables that Greek households dry on sheets at the end of summer. Simmered with tomato and finished with crumbled feta and dried mint, it thickens into a porridge-like bowl in about twenty minutes.
Instructions
- Halve 1 ripe tomato across the equator and grate the cut faces on the coarse holes of a box grater, holding back the skin and discarding it. You should have a loose, watery pulp.
- Warm 1 tbsp olive oil in a small heavy saucepan over medium heat. Add the grated tomato and cook for 4 minutes, stirring, until the pulp darkens, loses its raw smell and the oil begins to separate at the edges.
- Pour in 400 ml stock, raise the heat and bring to a full boil.
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370kcal
16gprotein
21gcarbs
25gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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