Ab Ghooshte Fasl

Bean Soup

Preparation info
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By Claudia Roden

Published 1986

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This nourishing soup makes a good winter meal. In Iran it is served with bread, bunches of fresh herbs such as cress, mint, coriander, and with spring onions, radishes and home-made 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.