Gandom Patteh is a hearty Sangesari soup made with wheat and legumes. Protein packed, there is no need to add meat.
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Why You’ll Love Gandom Patteh
- 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 soup, and this is my grandmother’s recipe.
- Patteh is a Sangesari word that translates into “pokhteh” in Persian, which 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.
Ingredients/Equipment Notes
To make this delicious Gandom Patteh, you will need the following ingredients (full measurements are in the recipe card below):
- cooking oil
- yellow onion julienned
- garlic cloves minced
- salt
- cumin powder
- black pepper
- pelted wheat (soaked in hot water 3 hours)
- dry garbanzo (rinsed and soaked in hot water 3 hrs)
- dry pinto beans (rinsed and soaked in hot water 3 hrs)
- dry black-eyed peas (rinsed and soaked in hot water 3 hrs)
- brown lentils (rinsed and soaked in hot water 3 hrs)
- Lemon juice to taste
How to Make the Best Gandom Patteh
- 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 more 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!
How to Serve Gandom Patteh
Gandom Patteh is a delicious soup that can be garnished with lemon juice and cilantro. For other Persian soups, see our recipe for:
Recipe Tips
- This recipe calls for pelted wheat, which you can get at the Persian store or even Amazon.
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Gandom Patteh (a Sangesari Soup)
- Total Time: 3 hours 15 minutes
- Yield: 4 1x
- Diet: Vegan
Description
A hearty, protein-filled soup from the Sangesar region.
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 pelted wheat (soaked in hot water 3 hours)
- 1/2 cup dry garbanzo (rinsed and soaked in hot water 3 hrs)
- 1/2 cup dry pinto beans (rinsed and soaked in hot water 3 hrs)
- 1/2 cup dry black-eyed peas (rinsed and soaked in hot water 3 hrs)
- 1/2 cup lentils (rinsed and soaked in hot water 3 hrs)
- 4 cups water (plus more as needed)
- Lemon juice to taste
Instructions
- 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 more 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!
Notes
This recipe calls for pelted wheat, which you can get at the Persian store or even Amazon.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Persian/Iranian