Kaleh pacheh is a traditional Persian dish made from various parts of a sheep’s head and feet, typically enjoyed as a hearty breakfast in Iran and other parts of the Middle East and Central Asia. The dish's name reflects its ingredients, with "kaleh" meaning head and "pacheh" meaning feet.

The preparation involves slow-cooking the sheep’s head, feet, and sometimes the stomach with onions, turmeric, garlic, and various spices until they become tender and gelatinous. Kaleh pacheh is known for its rich, fatty broth and its distinct texture, offering a unique taste that is savory, intense, and slightly gelatinous. 

Ash-e doogh is a traditional soup that's especially popular in the region of Azeri. This thick soup is usually made with a combination of yogurt or ayran, vegetables such as purslane, spinach, onions, garlic, peas, and chickpeas, fresh herbs such as mint, parsley, coriander, and tarragon, as well as eggs, rice, lamb meatballs, beans, and various spices.

When served, ash-e doogh is often topped with mint and garlic fried in oil. This yogurt soup is also popular in Turkey and Azerbaijan.

Ash reshteh is a thick Iranian soup made with reshteh noodles. The dish belongs to a wider group of ash dishes, which are commonly consumed across the country. Besides reshteh noodles, other components include a variety of vegetables such as beans, onions, and chickpeas, together with green leafy vegetables and lentils.

Just like numerous other Iranian dishes, ash reshteh is generously spiced with traditional Iranian herbs such as cilantro, parsley, mint, and chives. The unusually sour taste of the dish is gained with whey, or kashk, a common Iranian dairy product. 

Ash or aush is a thick Iranian and Afghan noodle soup that can be made in numerous ways. The basic ingredients are always the noodles, along with garlic, tomatoes, different herbs and spices (mint being the most prevalent), and strained yogurt that is either dolloped on top of the soup or stirred in at the end.

There are numerous varieties throughout the broader region (including Azerbaijan, Türkiye and Pakistan), from the meatless ones made with various legumes such as beans and chickpeas, over the ones combining noodles, vegetables, and meatballs, to such versions as aush-e-asli, consisting only of noodles and meatballs, made from either lamb, or the more traditional beef meat.

Kaleh joosh is a traditional dish that’s usually associated with the cuisine of Isfahan. The dish is usually made with a combination of curd, walnuts, onions, flour, mint, turmeric, salt, and pepper. The onions are fried with turmeric, salt, and pepper.

Curd is added to the mixture, along with the juices, a bit of flour, and water, and this thick stew is simmered until it starts to boil. It’s then sprinkled with mint and ground walnuts and served warm.

Dal adas is a traditional vegetarian dish hailing from the southern Iranian port city of Bushehr, located on the Persian Gulf. Reminiscent of an Indian dal, this dish typically consists of red lentils which are simmered in vegetable stock with sautéed onions and garlic, diced potatoes, tomato purée, and spices such as turmeric, cumin, cinnamon, chili powder, and salt.

The combination is enhanced with fresh lime juice or tamarind paste, and it can have a thin and soupy or thick and stew-like consistency. This spicy lentil soup or stew is generally served with freshly chopped coriander and red chili on top, and it's usually accompanied by Persian rice or warm bread on the side.

Ash-e jo is a hearty Iranian soup which combines barley and various beans and lentils. It appears in numerous varieties and can be complemented with various vegetables, spices, and fresh herbs. Even though meat is easily incorporated into the soup, it is not a traditional ingredient used in the preparation of ash-e jo.

The soup is characterized by its thick texture and a slightly sour taste provided by freshly squeezed lemon juice and barberries.