Iranian Soups and the Kitchen

Iranians love their soups—watery-cold yogurt soup/abdugh khiar, onion and egg soup/eshkeneh, walnut and kashk soup/kaleh jush, flour and spinach soup/omaj; much thicker soups with legumes, herbs, and dried fruit/osh; thick porridges/halim; and more. These soups are made throughout Iran with similar or varying names, with each region changing some of the ingredients.

Just as in English, the word for supper comes from ‘soup.’ In Persian, the cook is called the ‘soup cook’/osh paz, and the kitchen is called the ‘house where the soup is cooked’/osh paz khaneh.