Abgushte Miveh(Dried Fruit Soups)
Submitted by margaretb
Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.
YIELD
8 servingsPREP
25 minCOOK
2 hrsREADY
2 hrsThis soup is a Persian classic that walks the line between savory and sweet with absolute confidence.
Lamb cubes and bones simmer for over an hour until tender, then get joined by onions that have been fried golden with turmeric. Dried prunes, apricots, and peaches go in next, softening and releasing their concentrated sweetness into the broth. Brown sugar and lemon juice get added at the end to create that distinctive Persian sweet-sour flavor that makes you go back for another spoonful.
Serve it hot with flatbread for dipping into the rich, fruited broth.
Cooking Tips
- Use soup bones for deeper flavor (remove before serving)
- Skim the broth while simmering for clearer soup
- Balance sweet and sour to your taste at the end
- Dried lime (if you can find it) adds authentic tangy depth
Ingredients
Directions
Cut meat into small cubes and place in a soup pot with bones, water, and dried lime if available. Bring slowly to the boil, skimming when necessary. Add salt and pepper, cover and simmer gently for 1½ hours or until meat is almost tender. Remove bones and dried lime if used.
In a frying pan, heat ghee or butter and fry onion until transparent, stir in turmeric, and cook until lightly browned. Add to soup with dried fruits (these may be washed if necessary, but do not require soaking). Cover and simmer for 30 minutes. Add sugar and lemon or lime juice to taste so that soup has a pleasant sweet-sour flavor. Serve hot.
