@mozandmiel: This Persian chickpea and lentil khorak is the definition of comfort food. It is so hearty from the lentils and chickpeas, and very rich from the kashk. I could barely finish my bowl it is soo filling. I made this mainly because my random cravings kicked in, but also because I have a cold. So basically this solved all my problems lol🤣 It’s simple, nourishing, and perfect with naan taftoon or any naan on the side. I’m making this again tomorrow😂😎 Nooshe jooonn! Ingredients 1/2 cup dried chickpeas (soaked overnight) 1 and 1/2 cup lentils (rinsed) 1 large onion 3 cloves garlic 1 tsp turmeric 1/2 tsp salt 1/2 tsp black pepper 1 bunch parsely 1 bunch coriander 1/2 cup rolled oats Boiling water Olive oil 3 tbsp of kashk Instructions Soak the dry chickpeas overnight. Rinse the lentils very well. Caramelize the onions until soft and golden. Add the garlic and cook for 3 minutes. Add your spices and mix. Add the chickpeas, lentils, herbs, and oats. Stir to combine. Add boiling water. Close the lid and let it simmer on low heat for 45 minutes to 1 hour. In a small pot add 3 heaping tbsp of kashk. Add roughly 1/4 cup boiling water and cook that for 10 minutes, stirring often. Kashk thickens as it cools down so don't worry if it looks watery. ♥️Find more recipes like this on mozandmiel Youtube♥️ #persianfood #iraniantiktok #MiddleEasternCuisineGuide #souprecipe #healthyfood

Moz&Miel

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Wednesday 24 June 2026 02:39:46 GMT