TANDIR AASHI | GARBANZO POTAGE
 
 
Prep time: 10 minutes
Cooking time 30 minutes with pressure cooker, 1½ hours in stockpot
Serves 4-6
Author:
Recipe type: Potage/Aash
Cuisine: Azeri/Persian
Ingredients
  • 1 ½ cups chickpeas ( home-cooked garbanzo beans) or one 16-ounce can of garbanzo beans (chickpeas)
  • ⅔ cup coarse bulgur, rinsed in a fine mesh strainer under cold water
  • 5 medium yellow onions, peeled and diced medium
  • ¼ cup butter (2 ounces)
  • 3 cups chicken broth or vegetable broth
  • ⅛ tsp fresh ground black pepper
  • Pinch of cayenne pepper (a little cayenne pepper goes a long way in this recipe!)
  • ½ tsp kosher salt (more to taste)
  • GARNISH:
  • Additional butter
  • Ground cinnamon
Instructions
  1. The Pressure Cooker Method: Place all the ingredients inside the pressure cooker. Close the lid and follow the instructions per manufacturer’s manual.
  2. Cook over medium high. When the pressure indicator rattles, lower the heat a little bit and cook for 15 minutes. Turn off the heat.
  3. Follow the safety instructions for opening the lid of the pressure cooker.
  4. Use a submersion blender to blend some of the cooked garbanzo beans and leaving some whole for texture. Continue cooking over low heat for another 5-10 minutes, stirring occasionally to prevent sticking. The pottage will have a medium thick consistency, add more chicken stock or water in very small amounts if needed. Add more salt to taste if you wish.
  5. The Stockpot Method:Place all the ingredients in a large stockpot with a heavy lid that will not allow too much moisture loss. Bring the ingredients to a boil. Reduce the heat to medium low and cook covered for about 1 hour and 15 minutes, maintaining a low boil. Stir occasionally to prevent sticking.
  6. When the pottage thickens and the ingredients are very tender, remove from heat and use a submersion blender to blend some of the cooked garbanzo beans and leaving some whole for texture. The pottage should have a medium thick consistency. Reduce the heat to low and cook the pottage for another 5-10 minutes. Stir frequently at this point to prevent sticking. Add more chicken stock or water in very small amounts if needed. Add more salt to taste if you wish.
  7. Serve the Garbanzo Pottage/Tandir Aashi in individual bowls. Garnish each bowl with 1 teaspoon or more of butter and a sprinkle of ground cinnamon. Enjoy this hearty comfort meal with some crusty bread and salad.
Recipe by Persian Mama at https://persianmama.com/garbanzo-potage-tandir-aashi/