Soups

A refreshing Persian yogurt soup, perfect for hot summer days. Abdoogh Khiar (Persian Cold Yogurt Soup) Ingredients * 350 g full-fat plain yogurt or Greek yogurt * 500 ml cold water (adjust for your preferred consistency) * 1 large Persian cucumber, finely diced * 2 radishes, thinly sliced * 2 tbsp chopped fresh chives * 2 tbsp chopped fresh mint * 1 tbsp chopped fresh basil * 1 tbsp chopped fresh tarragon * 50 g raisins * 40 g walnuts, roughly chopped * 1 tbsp dried dill * 1

Shorba (or Shorbat Dajaj) is a Middle Eastern chicken-and-rice soup, often affectionately called “antibiotic soup” because people eat it when they’re sick, tired, or just need comfort. Chicken Shorba Ingredients: • 1 small onion, finely chopped • 2 chicken thighs, bone-in • 1 tablespoon oil • 1 teaspoon black pepper • 1 teaspoon turmeric • 2 teaspoons salt (adjust to taste) • 1 can tomato pulp (≈400 g) • 100 g rice, washed and drained • 1 liter boiling water Instruction: Heat

Asheh Anar is a traditional Persian pomegranate soup. It’s a hearty, slightly tangy dish made with pomegranate juice and molasses, herbs, legumes , lentil , rice and often small meatballs. The flavor is a balance of sour and savory, sometimes with a touch of sweetness depending on the pomegranates. Asheh Anar is most commonly eaten in autumn and winter, when pomegranates are in season. It’s especially popular for family gatherings, Yalda Night (the Persian celebration of the

Adasi is a wholesome vegan dish, commonly eaten for breakfast in Iran. It is made with green lentils, onions and spices and is often described as a soup by Persians Adasi – Persian Lentil Soup Ingredients * 2 tbsp oil * 120 g onion, chopped * 4 cloves garlic, minced * 300 g potatoes, peeled and diced * 300 g green lentils, rinsed * 1 tsp turmeric * 1 tsp salt * ½ tsp black pepper * 2 vegetable stock cubes * 1 litre boiling water * Chopped parsley, for garnish (optional) * Lim

Gondi is a traditional Persian soup made with chickpea dumplings, often served in a savory broth with herbs. The dumplings made from ground chicken, chickpea flour, and spices, simmered in flavorful stock, creating a rich and comforting dish. Gondi is popular for its hearty texture and wholesome fragment flavours. Gondi (my version) Persian Chickpea Dumpling Soup Dumplings: • 1 medium yellow onion, finely chopped • 4 cloves of garlic, finely chopped • 500 grams ground chicke

Shorbat Adas (Iraqi Lentil Soup) Ingredients: • 500g red split lentils (washed until water runs clear) • 1 large onion, finely chopped • 6 garlic cloves, finely chopped • 1 tsp pepper • 2 tsp salt • 1 tsp turmeric powder • 2 tsp cumin powder • 2 tbsp olive oil • 1 vegetable stock cube • 2 liters boiling water Instructions: Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for 2–3 minutes until softened. Stir in the garlic and cook for anoth

Ash Reshteh is a traditional Persian noodle soup made with a variety of beans,lentils,herbs and thick Persian noodles(reshteh). The soup is rich in flavour, typically seasoned with turmeric,salt,and pepper, and often garnished with fried onions,mint and kasha ( fermented whey). It's hearty, comforting dish enjoyed for its nutritious ingredients and bold savory taste, often served during special occasions or as a warm filling meal. Ash Reshteh (Persian Noodle Soup) INGREDIENTS