Fisherman’s Soup

Sup-e Daryai-e Bandari

Preparation info

  • Serves:

    4 to 6

    • 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

This basic sea food soup is an everyday dish around the ports of the Persian Gulf. They were no doubt early adopters of New World ingredients such as sweet oranges (brought over by the Portuguese from China), tomatoes, potatoes, and peppers. The sea food, of course, was strictly local, and some of the best in the world.



  • ½ cup/100 g chickpeas soaked overnight in water with ½ teaspoon


  1. For the broth: Heat the oil in a large laminated cast-iron pot over medium heat, and add the onions, carrots, celery, and potato. Sauté for 20 to 30 minutes until onions are golden brown.
  2. For the chickpeas: Add the chickpeas (if using canned chickpeas), salt, pepper, turmeric, advieh, fennel seeds,