Farhang Foundation

This week #FarhangFlavor travels back to Iran for the very first time to visit the exceptionally beautiful and historic city of Yazd, where we meet with the talented chef Elehe Mirafzali (aka @Latir.Baking on Instagram). Chef Mirafzali, who is passionate about the history, traditions, and especially the cuisine of Yazd teaches us about the famous Yazdi "Shooli" soup and the much loved and lesser-known "Moshtok" appetizer. Please join us in welcoming this talented chef to the series, and enjoy this visit to Yazd with Chef Mirafzali.

Follow Chef Mirafzali on Instagram at:

To learn more about #FarhangFlavor and to see all our episodes visit:

Shooli Soup Ingredients:

300 grams of fresh flat chives (chopped)
400 grams of fresh dill (chopped)
300 grams of fresh beet leaves or spinach
1 medium onion
1/2 cup of soaked lentils
2 medium beets
Oil, salt, pepper and turmeric powder as needed
Dried mint - 1 tablespoon
Dried tarragon - 1 teaspoon
1 cup vinegar (Pomegranate vinegar preferred)
1/2 cup of flour

Chop all the herbs and julienne the beets, toss them in a pot, and add the soaked lentils. Add enough water to cover all the ingredients. Bring it a boil and lower the heat until all the ingredients are thoroughly cooked.

Then add the "Omaj" (Omaj is a mixture consisting of flour mixed with salt and water to make a dough in the shape of small tiny beads.)

In the meantime, chop the onion and fry it in a pan with some oil separately along with turmeric, salt, pepper, and the dried mint and dried tarragon.  Once the fried mixture is golden, add it to the soup. And let it simmer for another 15 minutes.

Then add some vinegar (to taste) and bring it to boil for 10 additional minutes. When the scent of vinegar has dissipated, the Shooli is now ready to be served.

Moshtok Ingredients:

2 cups of dried flatbread
200 grams of feta or white country cheese
1/2 cup of chopped walnuts
A few chopped pearl onions
1/2 cup of chopped herbs (mint, tarragon, chives, basil)
Water as needed

Pound the dried flatbread and walnuts with a mortar and pestle. Then add the onions and the herbs and continue pounding the mix a little more. Then toss in the cheese and continue to beat everything until the mixture forms into a paste.  If need be, add drops of water to help make the paste.  Once you have the paste mixtures, start forming them with your hands into small fist like morsels and plate.  Serve with some walnuts on the side.