Saed News: It is one of the traditional Iranian soups that is made on the last Wednesday of the year, also known as Chaharshanbe Suri. This soup is similar to Ash Reshteh but is cooked and distributed as a vow for the healing of the sick. It is also prepared on the last day of the month of Safar.
Aboudarda Soup is one of the oldest and most delicious dishes of Chaharshanbe Suri, which in the past, was traditionally prepared on the night of Chaharshanbe Suri with the intention of health and well-being for the new year. Eating dishes that contain noodles has always been a tradition and custom with the belief of taking control over the course of life and affairs. The herbs used for the soup were also bought from shops that faced the Qibla. Cooking Aboudarda soup is not difficult at all; it is similar to Ash Fereshtah, with the difference that seven types of legumes and herbs must be used in this soup. The choice of the number seven is probably due to its sanctity among Iranians, similar to the seven items of Haft-Seen, selected with a specific purpose and intention. For a complete, step-by-step guide to making Aboudarda soup, follow along below.
Ingredients for Aboudarda Soup
Serves 6 to 8 people:
Ash herbs (vegetables) - 1.5 kg
Chickpeas - ¼ cup
Red beans - ¼ cup
Pinto beans - ¼ cup
Lentils - 1 cup
Mung beans - ½ cup
Barley - ¼ cup
Kask (fermented whey) - 2 cups
Dried mint - as needed
Garlic - as needed
Fried onions - as needed
Instructions for Aboudarda Soup
Step 1:
To prepare the delicious and traditional Aboudarda soup for Chaharshanbe Suri, soak the legumes the night before and change their water several times if possible, so they don’t get an unpleasant smell and their bloating is completely reduced.
Step 2:
In this step, cook the legumes separately, as lentils cook much faster than beans and chickpeas. Meanwhile, finely chop the onions and fry them with some oil in a pan to prepare fried onions.
Step 3:
Since we are making a different type of Ash Reshteh, we follow the same method. Once the legumes are fully cooked, mix them together and add the Ash herbs along with some fried onions to the pot.
Step 4:
Add turmeric to taste, add some broth (bone stock) and allow the Ash herbs to cook well. In the last 20 minutes of cooking, add the Ash noodles and one cup of kask to the pot, and let it cook well.
Step 5:
The noodles should not cook too long because they will become mushy. After adding the noodles, stir the soup a few times to prevent the noodles from sticking together and to ensure the soup doesn’t burn. Add salt to the soup after adding the kask and noodles, as some noodles can be overly salty.
Step 6:
Adjust the salt and pepper, and if the soup is too thin, add one tablespoon of flour and stir it well. Add one tablespoon of fried mint to the soup and turn off the heat after a few minutes. Garnish the Aboudarda soup with fried onions, garlic, fried mint, and kask before serving.
