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
- 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
- In a large pot on medium heat, add the oil. Add the onion and sauté for 5 minutes until translucent.
- Add the garlic, salt, cumin powder, and black pepper, and sauté for 2 mote minutes.
- Add the wheat and 4 cups water, cover and cook for 30 minutes. Stir occasionally.
- Drain the garbanzo and pinto beans. Add to the pot and cook another 30 minutes. Stir occasionally. Add more water as needed.
- 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.
- Serve and add lemon juice to taste.
- Noosh-e-Jan! Enjoy!
SERVES 4 people