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Iranian soup

Iranian soup

Peter Murray
An amazing soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • Chicken
  • Carrot
  • Butter
  • Parsley
  • Bitter Orange
  • Bechamel Sauce


  • Fry the cooked shredded chicken and grated carrot in butter. Add juice of bitter orange (Seville orange, sour orange, bigarade orange, or marmalade orange) or alternatively use lemon juice. Add finely chopped parsley and water to make a stock. Mix the Bechamel Sauce packet with 3 cups water and 1 cup milk. Add the stock to the Bechamel Sauce and bring to the boil. Simmer.


Translated from Turkish. Original proportions unknown.
Adapted from Iranian friends

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