Afrooz Khanom’s Gosh Barah Soup

Written by Delafrooz Yazdi
Afrooz Khanom’s suggests two ways for making Gosh barah:

Traditional Gosh Barah

1 litre Chicken stock or two chicken stock cubes dissolved in one litre of boiling water
1 heaped tbsp tomato puree diluted in 500ml boiling water
4/5 large cloves of garlic
300 g Mince meat
1 medium size onion
3 tbsp Vinegar or more to taste
2 tbsp Dried mint
300 g Plain flour
½ tsp Turmeric
Salt and black pepper to taste
2 tbsp Vegetable oil


1. Grate the onion and squeeze to discard excess juice.
2. Crush the cloves of garlic.

Mix the mince with one grated onion, salt, pepper and ½ tsp turmeric. Pour the oil in a frying pan and fry the meat. Stir well while frying to separate the meat into split pea size morsels. Set aside to cool down.

Add a pinch of salt to the flour and enough water to make it into dough. Roll it out on a floured surface to a thickness of about one millimetre. You can use a pasta machine to achieve the thinness desired. Using a sharp knife or a pasta cutter cut the pasta into inch squares. Put a small amount of the meat mixture in the middle and bring the sides together to seal.

Pour the chicken stock and diluted tomato puree in a pan and bring to boil. Add a couple of crushed clove of garlic, season with salt and black pepper. When it comes to the boil, drop the pasta parcels in it and allow to boil gently for about 10 minutes. Taste for seasoning and adjust. Add the vinegar, the remaining crushed garlic and the dried mint. Allow to simmer for five more minutes. Serve accompanied by more vinegar and crushed garlic.

Quick and easy Gosh Barah

In the list of ingredients replace the flour with 250 g of small shell shaped pasta. Make the meat mixture into hazelnut size meatballs and fry them in oil. When the stock mixture comes to boil add the meatballs and allow to cook for a few minutes. Then add the pasta and stir. Allow to simmer until the past is cooked. Add the vinegar, mint and crushed garlic and simmer for another five minutes and serve.

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