It’s freezing outside, my throat is scratchy, and suddenly she’s right there in my mind: my grandmother in her kitchen, a big pot on the stove, a tea towel over her shoulder. “Sit down, Soosan joon, you’ll feel better soon,” she says. Then that smell of fresh herbs drifts through the whole house.

That smell has never left me. Today I cook Ash-e Shoorba (شوربای اصفهان) in my own kitchen, with parsley, coriander (cilantro), dill and turmeric, and I’m instantly back in Isfahan. It’s the most beautiful city in the heart of Iran, and I spent many family holidays there.

In this post, I’m sharing my family recipe for Persian herb soup with rice and tiny meatballs. It warms you from the inside out and is perfect for cold days. You’ll also find out why every family in Isfahan swears that theirs is the real Shoorba.

GRANDMA’S SOUP FOR SICK DAYS

Whenever one of us fell ill, my grandmother headed straight to the stove and made Gondi Soup,  Soup-e Djo Parak – Barley Flakes Soup سوپ جو پرک , Persian Vermicelli Soup or Ash-e Shoorba. We didn’t care what nutrients were in the herbs. We simply loved the familiar food and the care that came with every spoonful.

Maybe that’s why I love this recipe so much. It reminds me that good food doesn’t have to be complicated. Fresh herbs, a little rice, a few spices and some time are enough to put something special on the table.

WHAT IS SHOORBA?

Shoorba (also spelled Shorba) is a soup you’ll find in many versions across Persian and Middle Eastern cooking. You may also see it called Ash-e Shoorba, Gheymeh Shoorba or Ash-e Gheymeh Shoorba.

My version comes from Isfahan. It combines three fresh herbs with rice, turmeric and tiny beef or lamb meatballs. The rice makes the broth silky and slightly thick, while parsley, coriander and dill give it a bold, fresh flavor. The meatballs add savory depth and protein, which turns the soup into a filling meal.

EVERY FAMILY MAKES IT DIFFERENTLY

Shoorba is a bit like chicken soup or potato soup: it tastes different in every home. Some cooks mix the fresh herbs straight into the meat. Others grind the rice fine and knead it into the meatballs or even both together. And some fry the herbs with onions first to bring out their full aroma.

In my own family, everyone seemed to have a personal version. Some added mung beans, split peas, lentils, bulgur or chickpeas, and sometimes all of them together. Others stirred in spinach, swede (rutabaga) or turnips.

So there is no single “correct” recipe, and that’s exactly what I love about Persian cooking. Recipes live on and change from one generation to the next.

WHAT’S IN YOUR HEALTHY BOWL?

As a child, I only knew that this soup tasted wonderful. Today I also know why it feels so good. Shoorba won’t cure a cold, but a warm, nourishing soup is a comforting way to get fluids and energy when you feel run down.

• The herbs: Parsley provides vitamin C, vitamin K and folate, and vitamin C supports the normal function of your immune system. Coriander and dill add more vitamins and plant compounds with antioxidant properties.
• Turmeric: It gives the soup its warm golden color and a mildly earthy note. Its active compound, curcumin, is studied for its anti-inflammatory properties. For the amount in a bowl of soup, though, there’s no proof that it helps against colds.
• Rice, meatballs and broth: Together they deliver fluids, carbohydrates for energy and high-quality protein. Depending on the meat, you also get iron, zinc and vitamin B12.
• Grated onion: It keeps the meatballs juicy, adds flavor and contains quercetin, a plant compound with antioxidant properties.

MY TIPS FOR A FRAGRANT SHOORBA

• Dry your herbs well: This keeps extra water out of your soup.
• Roll small meatballs: They cook more evenly and suit the soft, silky texture of the soup.
• Simmer on low heat: The meatballs stay juicy, and the soup has time to build its flavor.
• Store leftovers safely: Cool the soup quickly, pop it in the fridge, and enjoy it within two to three days. Add a splash of water when you reheat it, because the rice keeps soaking up liquid.

Now, let’s get cooking!

INGREDIENTS FOR ASH-E SHOORBA

INGREDIENTS FOR THE HERB SOUP

¼ cup (50 g) short-grain rice (pudding rice), soaked in cold water for 1 hour

3½ oz (100 g) each of fresh parsley, coriander (cilantro) and dill, finely chopped

1 tsp turmeric

Salt and pepper, to taste

6 cups (1.5 liters) water

INGREDIENTS FOR THE MEATBALLS

14 oz (400 g) ground beef or lamb (mince)

1 onion, finely grated, with the juice squeezed out

1 tsp turmeric

Salt and pepper

INGREDIENTS FOR THE TOPPING (OPTIONAL)

2 tbsp dried mint

A little olive oil

2 tbsp Greek yogurt

HOW TO MAKE ASH-E SHOORBA

SOAK THE RICE

Rinse the rice well under cold water. Then let it soak in fresh cold water for 1 hour.

SHAPE THE MEATBALLS

Knead the meat with the grated onion, turmeric, salt and pepper until smooth. Roll the mixture into hazelnut-sized balls and keep them in the fridge until you need them.

PREPARE THE HERBS

Wash the parsley, coriander and dill thoroughly and dry them well. I use a salad spinner and then pat them dry with clean kitchen towels. Chop the herbs finely. This step is worth the effort, because the fresher the herbs, the more fragrant your soup.

COOK THE HERB SOUP

Add the chopped herbs and drained rice to a large pot. Season with turmeric, salt and pepper, then pour in 6 cups (1.5 liters) of water. Bring to a boil, turn down the heat, and simmer gently for about 30 minutes. Stir now and then so the rice doesn’t stick to the bottom.

ADD THE MEATBALLS

Gently lower the meatballs into the soup. Simmer on low heat, with the lid slightly open, for another 30 minutes, until the rice is soft and the meatballs are cooked through.

TASTE AND SEASON

Taste your Shoorba and add a pinch more salt and pepper if it needs it.

MAKE THE MINT TOPPING (OPTIONAL)

Warm the dried mint in olive oil over low heat for a moment, just until it smells wonderful. Don’t let it burn, or it turns bitter.

SERVE

Ladle the soup into deep bowls and serve it hot.

Add a spoonful of Greek yogurt to the soup and drizzle the mint oil on top.

Enjoy, or as we say in Persian: Noosh-e Jan!

Susan

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YOUR CHILDHOOD COMFORT FOOD

Do you have a dish that takes you straight back to your childhood? Tell me about it in the comments, I’d love to hear. And if you make my Shoorba, let me know which extra ingredient ended up in your pot. 💚

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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