Farmstead winter soup (Ash-e-abgoureh) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 110) by Naomi Duguid

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Hana.Sundet on January 19, 2024

    Dried greens such as fenugreek can also work well in the absence of seasonal fresh greens, frozen would probably work, too. I needed way more salt than called for, so make sure you taste for seasoning. Hearty if fairly mild on its own; if you don't opt for the topping here, some other topping to add umami/spice/texture (such as sliced roast meat) is nice. At table, stir in a spoonful of mild pepper paste to your bowl if you like. I think I did pomegranate seeds on top, once, but I recommend just serving the pomegranate on the side or as a separate course. Not our personal top soup/stew, but still a big crowd-pleaser.

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