Āsh, Halim, & Abghoosht

Āsh = thick hearty soups with a mixture of herbs and veggies and legumes and sundry whatnots -somewhat akin to French potage.

Halim = Also spelled Haleem, is a type of slow-cooked stew with a pasty porridge type of texture that is extremely popular in Iran (also other Middle East countries, Central Asia, and the Indian subcontinent.) Methods of preparing halim varies from region to region, but in Iran, it generally includes wheat or barley, and optionally protein meat or lentils.

Abghoosht = delicious brothy soups made with meat and many legumes, often served with bread.