SAEDNEWS: Herb soup is prepared in many different ways, but Abadan’s version stands apart from them all. This soup, infused with the bold, spicy touch of southern chefs, has become one of the most flavorful and nutritious herb soups in the region.
According to Saed News’ culinary service, Iran is the birthplace of rich, authentic flavors, and the Abadani herb soup (Ash-e Sabzi Abadani) is a must-try, especially during Ramadan or festive gatherings. Follow this recipe to prepare this delicious traditional soup and enjoy every bite.
500 g chopped leek
300 g rice
250 g veal
150 g lentils
100 g chickpeas
100 g beans
50 g ground veal
1 onion
Salt, to taste
Pepper, to taste
Turmeric, to taste
Oil, as needed
Kashk (fermented whey), as needed
Mint, as needed
Step 1: Prepare the Legumes
Like Ash-e Sholeh Qalamkar, the legumes are the foundation of this soup. Wash them thoroughly and soak separately for 24 hours, changing the water several times to reduce gas. Do the same for rice and lentils.
Cook the chickpeas with water in a pot until boiling, then simmer for 30 minutes until partially cooked. Drain the beans and add them to the chickpeas, simmering together for another 30 minutes.
Tip: To further reduce legume gas, you can add cucumber pieces to the soaking water.
Step 2: Prepare the Meat and Onion
Slice one onion thinly and set aside. Dice the second onion. Wash the meat and cut it into small pieces.
Add the diced meat and onion to the pot with legumes. If necessary, add boiling water to ensure enough liquid.
Tip: For a thicker soup, start with plenty of water in the pot.
Step 3: Fry Onion and Mint
Fry the sliced onion in oil until soft, then add turmeric. Once golden, add it to the pot.
In the same pan, heat a little oil and sauté the mint gently, taking care not to burn it.
Step 4: Add Herbs and Rice
Clean and finely chop the leek. Drain the lentils and add them to the pot. Let the mixture simmer for 30 minutes. Add rice and stir well.
Cook for another 40 minutes until the rice is soft. Add the chopped leek, salt, and pepper to taste. Reduce the heat to let the soup simmer gently.
Step 5: Prepare Ground Meat
Add ground meat to the pan with hot mint and sauté until lightly browned. Season with salt and pepper.
Remove the cooked meat from the pot, shred it with a fork, and return it to the soup.
Tip: You can also use ground meat as a garnish on top.
Step 6: Serve and Garnish
Pour the soup into serving bowls and garnish with kashk, fried onion, and hot mint.
Abadani herb soup is a local specialty often served during Ramadan for Iftar. Its preparation involves a few key steps that enhance flavor and consistency.
The soup’s texture depends on rice and lentils; for a thicker consistency, dissolve some rice flour in water and add during the last 20 minutes of cooking.
You can substitute the meat with tripe or omasum. Cook them separately with onion before adding to the soup.
Fresh, high-quality meat (shoulder, neck, or shank) is ideal. If unavailable, beef or turkey can be used. For boneless meat, add a bit of rendered fat to enrich the soup.
Herbs are central to flavor. Chop them slightly coarser than for Ash-e Reshteh, and include some cilantro and parsley.
Abadani soup is known for its bold southern flavors. Use plenty of fried garlic, red pepper, and curry spices for an authentic southern taste.
