There’s nothing like a steaming hot bowl of thick and hearty aush on a cold winter day. A thick soup is referred to as Aush (āsh) in Iran, which is an Iranian traditional form of soup. Aush is typically made with a variation of ingredients but may include; flat wheat noodles, turmeric, vegetables, legumes, yogurt and ground lamb, beef or chicken. Āsh can be considered a full meal or a first course. There are more than 50 types of āsh in Iranian cooking. Depending on the ingredients, ash can be considered a full meal. Aush tastes best when made a day in advance, giving flavors a chance to meld.
Āsh- e- reshte also known as Ash-e reshteh is a type of āsh (thick soup) featuring reshteh (thin noodles) and kashk(a whey-like, fermented dairy product),this is one of the more popular type of Āsh. Traditional Ash reshteh is served at special Iranian events, like Nowruz, Sizdah be-dar or during winter time. The noodles are supposed to symbolize good fortune for the New Year.
Ash-e- doogh, also known as “yogurt soup”, originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. 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.
Ash-e- Anar or Pomegranate soup is an Iranian dish made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. This dish is vegetarian but meat can easily be added.
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.
