🍽️Soup

Silky Persian-Style Potato Potage (Pataj-e Sibzamini)

Name: Silky Persian-Style Potato Potage (Pataj-e Sibzamini)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 500 g potatoes, peeled; 4 cups chicken stock; 3 tablespoons caramelized onions; 2 tablespoons celery, finely chopped; Butter, to taste; Cream (optional), to taste; Salt, to taste; Freshly ground black pepper, to taste; Ground nutmeg, a pinch; Chives, finely chopped, for garnish

"Indulge in a masterpiece of texture where rustic comfort meets French-Persian elegance in a bowl of pure, velvet-smooth potato gold."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

500 g potatoes, peeled
4 cups chicken stock
3 tablespoons caramelized onions
2 tablespoons celery, finely chopped
Butter, to taste
Cream (optional), to taste
Salt, to taste
Freshly ground black pepper, to taste
Ground nutmeg, a pinch
Chives, finely chopped, for garnish

🌱 Gluten-Free🌱 Nut-Free🌱 Egg-Free🌱 Comfort Food⚡ Medium

❤️Health68%

😋Taste92%

🥳Joy95%

👨‍🍳Difficulty45/100

📜 The Story

Pataj-e Sibzamini represents a fascinating era of 20th-century Iranian gastronomy when French culinary terminology and techniques were integrated into the Persian kitchen. The word 'pataj' is a direct phonetic loan from the French 'potage,' highlighting a period where silky, refined textures became a hallmark of sophisticated urban dining in Tehran.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

4/10

🍄umami

7/10

☕Bitter

1/10

✨ Sensory Profile

"A cloud-like, velvet texture that coats the palate with the earthy warmth of cooked potato and the deep, jammy sweetness of caramelized onions. The aroma is dominated by the woody fragrance of nutmeg and the savory steam of rich chicken stock, finished with the sharp, fresh snap of bright green chives."

Chef's Mastery

💡

The Secret

For the most luxurious texture, use a 'tamis' or fine-mesh drum sieve; mashing alone cannot break down the starch granules finely enough to achieve a true potage consistency.

⚠️

Avoid This

Never use a blender or food processor to purée the potatoes; the high-speed blades tear the starch molecules, resulting in a gluey, gummy texture rather than a silky one.

❄️

Storage

Refrigerate in an airtight container for up to 3 days. When reheating, add a tablespoon of stock or water to loosen the consistency, as the potato starch will thicken significantly when cold.

Instructions

Bring a pot of lightly salted water to a boil. Add the peeled potatoes and cook until completely tender when pierced with a knife. Drain thoroughly.

While still warm, mash the potatoes, then pass them through a fine sieve or food mill to achieve a smooth, lump-free purée.

Transfer the potato purée to a saucepan set over low heat. Gradually whisk in the chicken stock until the mixture is smooth and evenly combined.

Add the caramelized onions and chopped celery, stirring gently to distribute them throughout the soup.

Increase the heat slightly and bring the potage just to a gentle boil, then immediately reduce the heat and simmer for 2–3 minutes to allow the flavors to meld.

Stir in butter to taste, letting it melt fully into the soup. Add cream if using, for extra richness and a velvety finish.

Season carefully with salt, black pepper, and a small pinch of nutmeg. Taste and adjust as needed.

Serve the potage hot, garnished with finely chopped chives.