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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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Persian Soup

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
Legumes for Vegan Gandom Patteh

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.

Vegan Gandom Patteh

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan Gandom Patteh

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Gandom Patteh (a Sangesari Soup)

Recipe by Plant-Based Persian

A hearty, protein-filled soup from the Sangesar region.

Print Recipe
  • Total Time3 hours 15 minutes
  • Yield4 1x
  • DietVegan

Ingredients

Scale
  • 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

  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 more 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!

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

Did you make this recipe?

Take a picture and tag us on Instagram  @plant_basedpersian or share it on Pinterest!