Dried fruits broth is one of the most delicious local dishes of Hamadan province in western Iran, which is usually served in the cold seasons of autumn and winter.
As the weather gets cold in Iran, different types of soups and broths find their way into the Iranian sufras. The dried fruits broth is of Hamadan one of the most popular ones, which is mainly made with such dried fruits as grapes, plums, berries, apricots, as well as nuts.
When these fruits get dried, the amount of sugar and some of their benefits increase.
1.5 kilo of vegetables (leeks, parsley, coriander, dill, spinach)
½ cup of lentils
1 cup of peas
1 cup of beans
200 gr of bone-in meat
½ cup of dried apricots
½ cup of dried black cherries
½ cup of dried peaches
½ cup of dried sour plums
Salt, pepper, turmeric
2 or 3 tbsp. of vinegar
Malayer grapes sap
Sautéed onions, mint, or garlic for dressing
Soak the beans a night before. Soak the dried fruits before cooking as well. Cook the meat with beans, onions, pepper and turmeric.
In the last twenty minutes, add the dried fruits and vegetables to the broth and mix them. If the broth is not thick enough, add two to three tablespoons of rice. Then, let it get a little bit thicker.