Iran
Ab doogh khiar
آب دوغ خیار
Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
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Iran
Abgoosht
آبگوشت
Lamb, chickpeas and potato cooked in a stone crock; the broth is poured off and drunk with bread, and the solids are pounded to a paste and eaten after.
Ardabil, Iran
Ash-e Doogh
آش دوغ
Ardabil soup built on doogh, thickened with rice and chickpeas and heavy with mint and herbs, eaten hot or cold.
Iran
Ash-e jo
آش جو
Pearl barley, beans, herbs and yoghurt simmer together into a thick Iranian barley soup finished with fried mint.
Iran
Ash-e Reshteh
آش رشته
Thick soup of noodles, chickpeas, beans, lentils and herbs finished with kashk, fried mint and crisped onion and garlic.
Iran
Eshkeneh
اشکنه
Onion soup thickened with flour and fenugreek and finished with a beaten egg, sometimes soured with grape juice or dried lime.
Iran
Kaleh joosh
کلهجوش
Kashk, walnuts, onions and dried mint are cooked into a sharp, creamy Iranian dip-like stew eaten with bread.
Iran
Kalleh Pacheh
کلهپاچه
Sheep's head and trotters boiled overnight and eaten at dawn with lemon, cinnamon and bread torn into the broth.
Iran
Soup-e Jo
سوپ جو
Barley cooked in chicken stock with carrot and cream and finished with lemon, served as a first course everywhere.