Camomile Flower, Egg + Onion Soup

Tataq-e Babuneh-ye Kermani


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      2 hr 30

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

As children, our mother would give me and my sisters camomile infusions and sometimes she’d wash it with a mixture of camomile and henna to give our hair a special glow, but I’d never imagined you could have camomile flowers in a soup. The taste is quite distinctive, and like the tea, the soup has a calming effect.



  • ¼ cup/60 ml oil
  • 2 medium onions, peeled and thinly sliced


  1. For the broth: Heat the oil in a large enameled cast-iron pot over medium heat and sauté the onions for 10 to 15 minutes until golden brown. Add the salt, pepper, turmeric, and cumin seeds, and sauté for 2 minutes. Add the flour, mint, red pepper flakes, and camomile, and sauté for 20 seconds.
  2. Add 6 cup/1.4l water and potato, and bring to a boil. Reduce hea