Ab Ghooshte Fasl

Name: Ab Ghooshte Fasl
Yield: serves 6-8
Ingredients: 1/3 cup dried white haricot or navy beans, soaked overnight; 1/3 cup yellow split peas, washed; 1/3 cup black-eyed peas, washed; 1/3 cup large brown lentils, washed; 1 pound lamb (shoulder or shank) or stewing beef, whole or in large pieces; 1 large onion, thickly sliced; Salt and pepper; 1 teaspoon cinnamon; 1/2 teaspoon turmeric; 3/4 cup chopped flat-leaf parsley; 4 tomatoes, skinned; 1 large eggplant, cubed; 2 green bell peppers, cut into small pieces; 4 small potatoes, peeled and halved

December 9, 2011

A measure of the importance of soups (ash) in Iran is that a cook is called an ash-paz, which means “maker of soup.” This substantial soup with a great mix of beans makes a good winter meal. In Iran it is served with bread and bunches of fresh herbs such as cress, mint, cilantro, and also scallions, radishes, and pickles. It is the type of soup you will find in the bazaar at the earliest hours of the morning, dished out for breakfast from huge cauldrons in which a sheep’s head and feet have given their special richness, and where all the vegetables in season find their place.

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