Iranian Yazdi Shooli Soup & Moshtok Appetizer 

By Chef Elehe Mirafzali

In this episode of #FarhangFlavor Farhang Foundation travels to the historic city of Yazd in Iran, where we meet Chef Elehe Mirafzali (aka @Latir.Baking on Instagram).

Chef Mirafzali teaches us about the famous Yazdi “Shooli” soup and the much loved and lesser-known “Moshtok” appetizer.

◊Shooli Soup


  • 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 to 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.



  • 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.

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