(Persia Digest) – Omaj is a popular potage in Tabriz, northwestern Iran, which is traditionally made in the cold season. It is very good for preventing or curing colds.

Ingredients (serves 4)

½ Cup lentils

2 Cups potage herbs (chives, sweet fennel, basil)

2 Large onions

2 Fistfuls of omaj or potage noodles

1 tbsp flour

Salt, red or black pepper, and turmeric to taste

1 chicken stock cube (optional; do not use salt if stock cube is added)

Oil or butter to taste

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Cut the onion into large chunks and place in a pot. Then add the washed lentils, oil, salt, turmeric, and water and leave to half cook on low heat. Cover the pan.

Add the chopped herbs, chicken stock cube, and pepper. When everything is well cooked, add the omaj or potage noodles with a little water if necessary and allow to cook. Add two spoons of flour dissolved in cold water at the end of cooking. Make sure there are no lumps. Stir well. Leave to simmer for a couple of minutes while stirring.

Add a dollop of butter at the very end for taste and scent. Pepper also adds to the taste. The potage is now ready. Bon Appétit!

Note: To make the omaj, place some flour in a bowl and mix with water to get a hard dough consistency. Add salt and turmeric and knead. Then take small bits of it, smaller than a lentil, and put on a try to dry. They can also be dried on a radiator or next to a heater.

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