Chicken soup with chickpea and lamb meatballs (Abgusht-e morgh ba kufteh-ye nokhodchi) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 76) by Najmieh Batmanglij

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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

    This recipe might not appear in earlier editions. Can substitute white broad beans for dried chickpeas, and rice flour or cooked rice for chickpea powder. See recipe for variations.

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