Grains– Beans and Greens Soup

The taste of this soup might be new or exotic for Europeans or Americans. It is a light soup with delicious taste. A combination of bulgur, rice, beans, fresh green herbs and spices such as turmeric. It is an easy recipe that you can make it in an hour.



  • 250g adzuki beans

  • 120g bulgur

  • 100g rice

  • 200g black eyed beans

  • 200g spinach leaves, chopped

  • 100g spring onions,chopped

  • 1 tsp dried tarragon

  • 1 large onion, chopped

  • Salt and pepper to taste

  • 1 tsp turmeric

  • 2 beef stock cubes

  • Olive oil


Soak the beans and bulgur for at least 6 hours in enough cold water to cover them. Drain when ready to use.

Place black eyed beans and adzuki beans in a pot, Pour enough water and allow to cook until soft and set aside.Heat the olive oil in a pan, fry chopped onion for 3 minutes and then add to the beans pot.

 Dissolve beef cubes in 800ml water and add it to the cooked beans.


At this point,   add bulgur- rice, dried tarragon and turmeric into the pot and season with spices and some oil. Bring it to a boil.

Then turn down and simmer for 45 minutes. In last ten minutes add chopped spinach and spring onions.

Before serve, check the seasoning. ِYou may serve this soup as it is or blend it in a food processor and puree it. Garnish with some fried onion and serve with bread and butter.


Cabbage aash ( ash-e kalam Azari)

Azerbaijan is located in NW of Iran. People of this region have their own magnificent recipes. This is one of those.

It is called ‘Azari cabbage aash or kalam aashi in Azari language.  Maybe you ask what is aash ( aush) ?? In Iranian cuisine  there are two kinds of  liquid food.  Aash is a thick soup which is served warm and hot and exactly like soup made with variation of vegetables, noodles,, stocks and spices. This dish is spelling: Ash, aash, aush, ashe.

But soup is a thin and light liquid food, served warm and made by combining vegetables with water, stock, spices,…


Ash or aush is popular food in Iranian, Turkish, Afghani, Azerbaijani and Caucasian cuisine.There are tens and tens of thick soup in Persian cuisine. Like Ash reshteh ( noodle soup), ash doogh,  ash anaar, ……

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  • 1 cup oatmeal
  • 1/2 cup cooked chickpeas
  • 1 cup cabbage leaves, finely chopped
  • 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped
  • 4 tbsp fried onions
  • 1/2 tsp turmeric
  • 2 beef stock cubes
  • 3-4 tbsp Yogurt
  • 1 tsp dried mint (fry in oil for 1 minute)
  • Salt and pepper to taste
  • Olive oil

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How to make it??

Bring to  a boil water in a pot, add beef stock cubes and dissolve them.

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Then, add cooked chickpeas,Oatmeal, oil and spices.Allow to cook for 10 minutes.


Then, add chopped cabbage leaves, herbs and fried onions.

Stir occasionally. Allow aash cook for 20 minutes over low to medium heat. Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

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Cabbage aash (a soup from Iranian Azerbaijan)

  • 1 cup oatmeal
  • 1/2 cup cooked chickpeas
  • 1 cup cabbage leaves, finely chopped
  • 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped
  • 4 tbsp fried onions
  • 1/2 tsp turmeric
  • 2 beef stock cubes
  • 3-4 tbsp Yogurt
  • 1 tsp dried mint (fry in oil for 1 minute)
  • Salt and pepper to taste
  • Olive oil


How to make it??
Bring to  a boil water in a pot, add beef stock cubes and dissolve them.Then, add cooked chickpeas,oatmeal, spices and oil.
Allow to cook for 10 minutes. Then add chopped cabbage leaves, herbs and fried onions. Stir occasionally. Let aash cook for 20 minutes over low to medium heat.Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

Potato Soup

With few ingredients you can create a lush and delicious home made comfort potato soup.




  • 400 g potatoes, peeled and diced into small pieces
  • 100 g onion, finely chopped
  • 4-5 spring onions ( green part)
  • 900 ml vegetable stock
  • 120 ml cold milk
  • 50 g butter
  • Salt and chilli flakes to taste



Melt the butter in a pan. Add chopped potatoes and onion. Sauté them until softened. Then remove them to a pot. Add chopped spring onions, vegetable stocks, milk and season with salt and chilli flakes. Gently stir and allow to cook for 15 minutes.

Purée the soup, garnish it with freshly chopped herbs and drops of olive oil and serve it.



Persian turnip-rice soup

This is a very easy following recipe for turnip soup with a soft texture and lovely flavour. Turnip is called ‘ Shalgham’ in Farsi. There are different recipes for turnip soup, like turnip-carrot, turnip-onion, ….. and this is my turnip-rice soup a Lovely meal for a lunch or as a light dinner.



  • 1 large turnip
  • 3 onions
  • 2 cloves of garlic
  • 4-5 carrots
  • 3 Tbs brown rice
  • 2 vegetable cubes
  • Some thyme leaves
  • Salt – Chilli to tase
  • and olive oil


Preheat the oven. Peel off turnip skin. Cut it into chunks. Place them in a baking tray and drizzle over them some olive oil. Roast it in 160c degrees for 20- 30 minutes.

Peel off onions, garlic and carrots. Cut them into small pieces. Place them in a pan, add some oil and thyme leaves. Stir it for 10 minutes. Dissolve 2 veggies cubes in 500 ml warm water.


Pour it in a pot. Add all vegetables to the pot.Add brown rice, salt and pepper. Let it to cook over medium heat for 20 minutes. Pure soup in a food processor. For garnishing you can have some fried onions. Serve it with fresh bread and butter. Bon a ppetit.



همهدوتایییکی تا

Spinach soup

What about  a healthy, filling and a light green soup for today!!

200g spinach
1/2 cup brown lentils
1/2 cup barley
2 medium onions, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
Parsley stalks
Olive oil
Salt – pepper to taste


Heat the oil in a saucepan, add chopped onions and garlic. Add salt and pepper. Fry gently until softened but not coloured.

Meanwhile, Add 800 ml water to a pot and cook dry lentils and barley. Cover the pot, reduce the heat and simmer until cook tender.
Chop parsley and spinach, add it to the onions and cook for 5 minutes. Once lentils and barley are cooked, add fried mixture to the lentils and barley. Let it to cook for 10 minutes more.
Garnish it with yogurt and chopped parsley.



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Azerbaijani Yogurt Soup

Today I made yogurt soup. Yes yogurt soup!!!. Perhaps it makes you curious or surprise to hear about it. But it is a very tasty soup made of Greek yogurt along with variety of fresh herbs and cereals. I have to mention this yogurt soup is different from other famous yogurt soup which is called Ayran ashi, and is popular in Iran, Turkey, and Republic of Azerbaijan.

By the way,  have you ever thought there is a connection between sense of smell with your memory? I mean deliciousness and beauty of a food is not a only factor which give you a pleasure but also memories with that food makes it double delicious. It remind us our beloved family or friends we were together and even can give you positive or negative impressions.

For instance, this yogurt soup reminds me of times when I was child and my mother made this soup for a picnic, We had an amazing happy family time together full of fun, laugh and just love, and anytime I cook it, it’s smell takes me back to those days that will never come back again.


500 g Greek yogurt
4 cups water
1 medium onion, finely chopped
300 g mixed herbs includes: chives or spring onions, spinach, parsley, coriander , tarragon ( if tarragon is not available, use 1 Tbsp of dried tarragon)
4 cloves of garlic
1 small fresh chilli pepper
1 cup cooked chickpeas
1 cup cooked pinto beans
½ cup oats
2 beef stock cubes
1 Tsp dried mint for garnish
½ Tsp turmeric
½ Tsp sweet paprika
Salt to taste
2 Tbsp vegetable Oil

In a big pot with yogurt, add 4 Tbsp water and mix until combined well. Add oat, beef stocks, turmeric, sweet paprika, salt and dried tarragon to the yogurt mixture and allow to cook for 15 minutes on a low heat until boiling. Stirring occasionally.



Heat the oil in a pan and saute chopped onion until soft. Set aside.
Once yogurt mixture started to boil, add oil, cooked chick peas and pinto beans, grated garlic, chopped herbs, sautéed onion and chilli pepper.



Stir occasionally, cook for 15 minutes on a medium heat.
Fry dried mint in a dash of oil and once soup is ready garnish with fried mint.
Bon appetite










Pumpkin and Orange Soup

A creamy soup with lots of flavour and beautiful colour.



  • 1 small pumpkin, peeled and seeded
  • 1 leek, sliced
  • 4-5 small carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 tsp dried rosemary
  • Finely grated zest and juice of 2 oranges
  • crème fraiche ( optional)
  • 1 litre water or vegetable stock
  • salt and black pepper to taste
  • Olive oil



Heat the oil in a saucepan, add leek, pumpkin and potato. Sauté until tender and soft. Sauté carrot and onion , add dried rosemary. Transfer all sautéed ingredients to a pot. Pour orange juice and 1 litre water or vegetable stock, season with salt and pepper. Let to cook thoroughly.


Purée in a food processor. You might serve the soup with crème fraiche and pumpkin seeds.




Chicken Noodle Soup

This is a rich, hearty and spicy chicken soup that would make your cold winter evening very warm 🙂



2 skinless and boneless chicken breast or thighs

1 sheet of egg noodles

1 small red bell pepper

Small piece of fresh ginger root, chopped lengthwise

2 garlic cloves, finely chopped

1 bunch scallions, sliced green part and white part separately

1 cup coconut milk powder

1 tbsp light soy sauce

50g green peas

3 cups water

Salt and pepper to taste




Heat the oil in a saucepan, add diced chicken to the pan and fry for 5 minutes and stirring until golden. Add ginger, garlic, bell pepper and white part of spring onions to the chicken and fry for 2-3 minutes.

Stir in water, coconut milk powder, soy sauce, noodles in a pot and season with salt -pepper, bring it to a boil. Then add fried ingredients, green peas and green part of spring onions and cook for 10 minutes. Stirring occasionally.



Azerbaijani Noodle Soup

This noodle soup is popular in NW of Iran. It has a sour/sweet taste due to vinegar and prunes in it.. This is a noodle soup with cereals, meat balls, fried onions and dried mint sauce.


200g Persian noodles ( if it is not available you can use egg noodles instead of Persian noodles)
1 large onion or 2 small ones
200g ground beef
2 cups of cooked lentils, chickpeas and pinto beans
1 cup prunes
2 Tbsp plain flour
½ cup apple cider or grape vinegar
Salt- black pepper to taste
1Tbsp dried mint
1 Tsp turmeric


In a big pot with 8cups of water, add flour and bring it to a boil. Mix ground meat with one of grated onions. Combine together. Give small balls shape to the meat and fry them until they are brown.
Finely chop second onion and fry until golden. Keep some for the garnishing and use remaining for mixing with the soup.

Once water started to boil, add cooked cereals, all spices, prunes, oil, vinegar, fried onion, noodles, and meat balls. Cook it on low heat until soup is thick.
For the garnishing the soup, fry dried mint and garnish with fried mint and fried onion.





Azerbaijani Fruit Soup ( Ash-e Meveh)

This is a traditional and hearty sweet-sour soup (aash) with  dried fruits such as prunes, apricots, tasty tiny meatballs, a little bit of spices, apple cider or grape vinegar and sugar.
My mother used to make this delicious soup (Aash) in special occasions.


½ cup rice
1/3 cup cooked yellow split peas
¼ cup sugar
¼ cup vinegar
2 medium onions, peeled
3-4 apricots for per person
3-4 prunes for per person
½ tsp turmeric

1 tbsp dried mint
Pinch of Salt and chili flakes to taste
Vegetable oil

Ingredients for meatballs

150g ground lamb or beef
½ onion, grated
Salt and pepper to taste



Mix minced meat with grated onion. Season with salt and pepper. Give meatballs shape to the meat.
Heat a frying pan and cook the meatballs for about 10 minutes and until brown in 2 tablespoons of oil.
Finely chop one of the onions . Set aside.Thinly slice remaining of the onion and fry in a pan . Keep it for garnishing.


Bring the water to a boil. Add rice, yellow split peas, chopped onion, prunes, apricots, turmeric, sugar, vinegar, oil. Simmer for 10 minutes.

Mix in the cooked meatballs. Partially cover the pot and simmer for 20 minutes.
Once it is cooked, remove from the heat. Taste and adjust sugar or vinegar to your liking. Set it for few minutes all flavour come together.
Ladle into bowls, garnish with fried onions and fried mint . Serve it warm
Nosh-e jan