Pacha Soup (Traditional Persian Lamb Soup)

Discover the hearty and comforting flavors of Persian cuisine with Pacha Soup, a traditional dish made from slow-cooked lamb, aromatic herbs, and spices. This nourishing soup is perfect for chilly days or when you crave a rich, savory meal that warms both body and soul.

Ingredients

• 2 lamb trotters, cleaned and chopped
• 1 lamb head, halved (optional for authentic flavor)
• 1 large onion, peeled and halved
• 6 cloves garlic, peeled
• 1 teaspoon turmeric
• Salt to taste
• 8 cups water
• 1 teaspoon black pepper
• Fresh mint and parsley, for garnish
• Lemon wedges, for serving
• Flatbread or steamed rice, for accompaniment

Instructions

1. Prepare the Meat

   Clean the lamb trotters and head thoroughly. Remove any hairs and excess fat. Place the meat in a large pot and cover with water. Add the halved onion, garlic, turmeric, and salt.

2. Cook Slowly

   Bring the pot to a boil, then reduce to a simmer. Skim off any foam or impurities that rise to the surface. Cover partially and simmer gently for 6–8 hours, or until the meat is tender and falling off the bone.

3. Strain and Blend

   Remove the meat and bones, keeping some pieces of meat for the soup. Strain the broth to remove solids, then return the meat to the pot. Adjust seasoning with salt and black pepper.

4. Serve

   Ladle the soup into bowls, garnish with fresh mint and parsley, and serve with lemon wedges on the side. Enjoy with warm flatbread or steamed rice for a complete traditional meal.

Serving

Pacha Soup is traditionally eaten for breakfast in Iran but is hearty enough for any meal. Its rich, gelatinous broth and tender lamb make it a dish that embodies warmth, tradition, and comfort.