Gandom Patteh (a Sangesari Soup)

Persian Soup

Iran has over 30 provinces. In Northern Iran, there is the Semnan province. My family is from a city in the Semnan province called Sangesar (now called Mehdishahr). Sangesari people have their own language, culture and food. Gandom Patteh is a Sangesari dish, and this is my grandmother’s recipe.

Patteh is a Sangesari word that translates into “pokhteh” in Persian that translates into “cooked” in English. Gandom is “wheat.” This is a hearty and thick soup with wheat and legumes, similar to chili but without the spice. While my grandmother made Gandom Patteh with meat, it can easily be excluded for a delicious vegan option.

“Wear gratitude like a cloak, and it will feed every corner of your life.” – Rumi

Ingredients

  • 1 tsp. oil
  • 1/2 medium yellow onion julienned
  • 4 garlic cloves minced
  • 1 tsp. salt
  • 1/2 tsp. cumin powder
  • 1/4 tsp. black pepper
  • 1/2 cup wheat (you can get this from the Persian store)
  • 1/2 cup dry garbanzo (rinsed and soaked in hot water 2-3 hrs)
  • 1/2 cup dry pinto beans (rinsed and soaked in hot water 2-3 hrs)
  • 1/2 cup dry black-eyed peas (rinsed and soaked in hot water 2-3 hrs)
  • 1/2 cup lentils (rinsed and soaked in hot water 2-3 hrs)
  • 4 cups water (plus more as needed)
  • Lemon juice to taste

Directions

  1. In a large pot on medium heat, add the oil. Add the onion and sauté for 5 minutes until translucent.
  2. Add the garlic, salt, cumin powder, and black pepper, and sauté for 2 mote minutes.
  3. Add the wheat and 4 cups water, cover and cook for 30 minutes. Stir occasionally.
  4. Drain the garbanzo and pinto beans. Add to the pot and cook another 30 minutes. Stir occasionally. Add more water as needed.
  5. Drain the black-eyed peas and lentils. Add to the pot and cook another 1 hour. Stir occasionally. Add more water as needed. Cook until you have a hearty soup, not too watery or too thick, and cooked legumes.
  6. Serve and add lemon juice to taste.
  7. Noosh-e-Jan! Enjoy!

SERVES 4 people