Dried Fruits Broth; Traditional Food from Iran’s Hamadan

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.

Ingredients:

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

1 onion

½ cup of dried apricots

½ cup of dried black cherries

½ cup of dried peaches

½ cup of dried sour plums

Dough strips

Salt, pepper, turmeric

2 or 3 tbsp. of vinegar

Malayer grapes sap

Sautéed onions, mint, or garlic for dressing

Directions:

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.

Seyedeh Maryam Hosseini Lahijani

Hedieh Lahiji is an Iranian journalist who mainly reports the latest developments in science and technology. Her work in the IFP is mainly focused on the coverage of Iranian knowledge-based companies and their scientific achievements.