Sholeh Maash (Persian Green Mung Bean and Kohlrabi Hearty Soup)

This recipe for kohlrabi was recommended by CSA member Aara, and originally comes from the website Turmeric and Saffron.

Photo credit for this post: Turmeric and Saffron

Sholeh Maash (Persian Green Mung Bean and Kohlrabi Hearty Soup)


  • 1 1/2 cups green mung beans rinsed 2-3 times
  • 1/2 cup rice rinse well
  • 3-4 medium-size kohlrabi peel and cut into small cubes, leave one cubed kohlrabi for the topping
  • 1 large bunch fresh tareh or scallions green parts only, washed and chopped
  • 1 small bunch fresh tarragon stems removed and chopped
  • Water
  • Salt and pepper to taste
  • 2 large onions thinly sliced
  • 2-3 cloves garlic diced
  • 1/3 teaspoon turmeric
  • 1/3 teaspoon red pepper *optional
  • 1/3 teaspoon cumin (optional)
  • Oil


  1. Place the beans and the rice in a large pot, add 6 cups of water and bring to a boil on medium-high heat.
  2. Add the small pieces of kohlrabi, salt, pepper, cover and cook for 45 minutes on low heat.
  3. Periodically check to see if you need to add more water to the soup.
  4. Add the chopped vegetables, taste and adjust the seasoning, add more hot water if needed and let it simmer for another 15 minutes for the flavors to blend in.
  5. In the meantime, fry the sliced onions in 3-4 tablespoons of hot vegetable oil in a skillet until golden brown. Add the turmeric powder and the minced garlic to the oil, stir and saute further for another five minutes.
  6. Add a large tablespoon of the fried onion to the soup and gently mix well.
  7. Lightly fry the cubed kohlrabi in 2-3 tablespoons of hot vegetable oil until soft and golden on medium heat. Add a pinch of salt, turmeric, cumin and red pepper and stir well.
  8. To serve ladle the soup into a soup bowl, top with the fried onions and kohlrabi. Serve hot with bread and yogurt.

Recipe Notes

Serves 6.