Ash (Persian: آش) is part of Iranian, Azerbaijani, Caucasian, and Turkish cuisine similar to but thicker than soup, which is usually served hot. Depending on the type of ash, it could contain different types of grain, legumes (e.g. peas, black-eye beans, lentils),vegetables, herbs (parsley, spinach, dill, spring onion ends, coriander, dried mint), onions, oil, meat, garlic, reshteh (in Ash reshteh) and spices, such as salt, pepper, turmeric, saffron, etc.
Depending on the ingredients, ash can be considered a full meal. Ash can be bought in local Persian stores.
photo:Ash Sabzi Shirazi
Vegetable pottage (Ash-e-Sabzi) of Shiraz
Ash-e-sabzi Shirazi is one of the most famous Ash in Iran which is made by:(lamb, beans, chickpeas, rice, onion, and herbs soup)
! If you were in Shiraz, trust me and taste “Ash Kardeh”, which is made with a sour wild plant called Kardeh.
Ashe Doogh is also known as” yogurt soup” which is one of Ardebil’s (a city in Iran) traditional soups.
Ashe doogh is usually made with yogurt (or soda yogurt), different kind of vegetables (such as coriander, leek, tarragon and garlic), lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. It’s recommended to put the peas in water a night before making this soup to make it softer. Mint fried with lots of oil is used to design it and also to make it tastier. Some people prefer to make this soup with yogurt whereas others prefer soda yogurt. Soup made with yogurt is sweet while the one made with soda yogurt is sour. Ashe doogh is also made by people living in cities around Ardebil, such as Tabriz and Urmia.
Ash Reshteh (Persian: آش رشته) is a type of ash (thick winter soup) commonly made in Iran and Azebaijan. The ingredients used ashe reshteh (thin noodles), kashk (a whey-like dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.