Persian Abgusht

Put everything in a large pot and simmer for 1-1/2 to 2 hours on a low setting. Add salt and pepper to taste and any other favorite soup flavorings. Make sure there is plenty of water. when done, the water will have the consistency of a thick soup and the other ingredients will be well cooked. It can be eaten as a soup - however, traditionally, and the way we like it best - is to strain the broth and set aside. Smash the solid ingredients into a thick paste with a potatoe masher and serve on a separate plate. Serve the soup in bowls. Eat the soup with spoon and eat the paste on pita bread. We also use a condiment called Torshi which is a persian type of pickled relish - usually sour. Yummy and very filling.