SAEDNEWS: In this video, we are delighted to share with you the recipe for a delicious Tabrizi dish. Join us and experience the flavors of Iran!
According to Saed News Cooking Service, Abghureh Soup is one of the most delicious and beloved Iranian dishes, whose tangy and slightly spicy flavor evokes the cool days of autumn. This traditional soup is made from a blend of dairy, fresh herbs, and abghureh (sour grape juice), creating not only a nutritious meal but also a warm and joyful experience at the dining table.
In Tabriz, Abghureh Soup is a popular dish during gatherings when the weather turns chilly. While each region in Iran has its own version, the Tabrizi style is particularly cherished for its unique combination of ingredients and flavors.
Prepare the base:
Heat butter and vegetable oil in a large pot. Add chopped onions and sauté until golden brown.
Add grains and legumes:
Stir in cracked wheat, rice, and soaked black-eyed peas. Cook for a few minutes to lightly toast the grains.
Incorporate tomatoes and herbs:
Add pureed tomatoes and tomato paste, stirring well. Then add the fresh herbs (leek and parsley), and mix thoroughly.
Add liquid:
Pour in the meat broth or water to cover the mixture. Bring to a boil, then reduce heat to simmer.
Season and simmer:
Add salt, pepper, and dried mint. Simmer for 45–60 minutes until the soup thickens and all ingredients are tender.
Add the signature flavor:
Stir in the abghureh (sour grape juice) and cook for an additional 5–10 minutes. Adjust seasoning as needed.
Serve:
Ladle hot Abghureh Soup into bowls, optionally drizzle with extra butter, and enjoy a taste of Tabriz’s traditional autumn flavors.
Tip for visitors:
Abghureh Soup is perfect for cozy gatherings during cool weather. Pair it with warm bread like Sangak or Barbari for a full traditional Iranian experience.
Ingredients for Tabrizi Abghureh Soup:
Fresh herbs for soup (leek and parsley) – 500 g in total, in equal parts
Onion – 3 medium-sized
Cracked wheat – 50 g
Rice for soup or broken rice – 100 g
Black-eyed peas – 100 g
Butter – 40 g
Vegetable oil – ½ cup
Pureed or finely chopped tomatoes – 500 g
Tomato paste – 3 heaping tablespoons
Abghureh (sour grape juice) – 80 ml
Dried mint powder – 2 teaspoons
Meat broth or stock – as needed
Abghureh Soup beautifully combines the warmth of Persian culinary tradition with the freshness of seasonal herbs, making it a must-try dish for anyone seeking an authentic taste of Iran’s northern cuisine.
