Monday, June 20, 2011

Soups in Iran

Most meals would start out with a bowl of barley soup, either tomato or cream-based, and occasionally another kind of soup.

A couple of places in Esfahan offered main course soups which were fabulous:

One with tiny meatballs, walnuts, kashk, and fried mint into which you break up pieces of flat bread. Reza, our guide, said that his grandmother used to make this soup for him.
Another with beans, herbs, kashk, and fried mint called ash Reshteh, a favorite in our hotel in Esfahan. Before eating, you stir it all up.

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