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Especially during winter time, Persians have a craving for ásh (pronounced like squash).
Ásh is similar to soup but some are thicker and usually served hot. Depending on the ingredients, ásh can be considered a full meal.
Ásh may contain different types of grain, beans, vegetables/herbs (parsley, spinach, dill, spring onion, leek, coriander/cilantro, dried mint), fruits (pomegranate, prunes, apricots), nuts (pistachios, walnuts) onions, meat, yogurt, garlic, noodles, spices (salt, pepper, turmeric, saffron).
The top of ásh is garnished/decorated with crispy caramelized onions, crispy caramelized garlic, fried mint, yogurt and/or whey.
In Persian, cooks are called ásh-paz (soup cook) and the kitchen is called ásh-paz kháneh (house in which soup is cooked).
Ásh can be prepared completely vegan, or a variety of options will be given for you to be creative and adjust to your palate.
Ásh tastes best when made a day in advance, giving flavors a chance to meld. Reheat it just before serving. Garnish should be added when ready to serve.
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Ásh goes well with yogurt
(this version prepared with meatballs)
Basic Vegan Herb Ásh
7 cups water (add more later if needed)
1 ½ tsp salt
2 cups parsley (1 large bunch) finely chopped
3 cups cilantro (2 large bunches) finely chopped
1 cup scallions/leek finely chopped
1 cup spinach (small bunch) finely chopped
3 Tbsp dried dill
½ tsp dried mint
1 clove garlic, crushed and minced
¼ tsp black pepper
½ tsp turmeric
½ cup lentils
1 Tbsp basmati rice (no more)
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- In a medium-large pot, bring 7 cups of water to boil. Add salt first.
- Add parsley, cilantro, scallions, spinach, dill, mint, garlic pepper and turmeric and stir a few times until boiling.
- Lower the heat to medium or a little lower and let simmer for 30 minutes.
- Meanwhile, in a medium sauce pan, add 2 cups of water and lentils and bring to a boil. Boil for 3 minutes. Drain and rinse (this process helps keep beans from causing digestion problem/gas for some). 
- Add partially boiled/rinsed/drained lentils to the pot with the herbs, after herbs have cooked for 30 minutes.
- Let it simmer for another 20 minutes. After that, add rice and cook for another 15 minutes.
VARIETIES OF OPTIONS
–To add beef meatballs–
To add a splash of color to the ásh, julienne one small carrot and add when you add the rice.
(no spinach was added to this version)
½ lb lean ground beef
1 small onion, grated
½ tsp salt
1/8 tsp black pepper
¼ tsp turmeric
½ Tbsp vegetable oil
- Mix all ingredients and knead. Make meat balls as small as you have patience for.
- Layer meat balls in a greased, medium-large pot, put on lid and on medium-heat, bring to a boil and cook for 30 minutes.
At this point, you can start the above step by adding 7 cups of hot water and so on…
–To add chicken meat–
2 boneless/skinless thigh meat cut into bite sizes
1 small onion, chopped
½ tsp salt
1/8 tsp black pepper
- In a medium-large pot, add all ingredients and cook for 20 minutes (scoop out any foam that forms). At this point, you may begin the above step by adding more water to make 7 cups of hot water and so on…
–Adding cooked lamb shank meat goes well too–
–To get a touch of sweet-and-sour taste–
Add 8~12 pieces of pitted-dried-plums or golden-Persian- plums (álu) when you add the lentils.
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Noushe jan / Bon Appétit!
Related Article
Azita of Fig & Quince posted an excellent example of pomegranate ásh,
Ásh’eh Anár.
She also has included recipe/directions for the garnish!
Oh, this looks yum! I love Persian food!!
Thank you, Lidia, especially coming from you!
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I really like the look of this – it’s full of nutrients. Yum.
It really is!
This sounds heavenly, especially with meatballs. Although, I’d have to omit the dill!
No problem, cilantro, parsley and scallions/leek are the main ingredients.
I love the diversity of this soup and it looks so healthy with all of these veggies. It is the time of the year when we all crave comfort food and this would hit the spot.
It sure does, Bam!
So perfect for a cold winter night! My Japanese friend was so impressed with your New Years meal!
Thank you, Cindy!
Fae.
I love ash as you know, and can’t wait to try the recipe!
Great! It is simple as you see. Love, Fae.
It looks absolutely wonderful! and great for these cold winter days
Yes, Tina!
Fae.
I referred your valuable blog to two young newly promoted managers. Although I’m no longer in a work environment, still find your blog beneficial for relationships with friends. Thank you!
Thank you so much Fae. The fact that you find my blog one that you would refer others to is such a complement to me thank you again.
Looks lovely,I will try it some day.thanx
Hello Wooden Taste! I have explored and have enjoyed your creative blog. Thank you for your visit and kind comment.
Fae.
Fae, this looks and sounds delicious. I love the variety of the soup; especially with carrots and meatballs.., or chicken, lamb, anything!!! Looks healthy and delicious!
It really is… comfort food at its best!
This soup looks MARVELOUS!!! I think I was Iranian in an other life but it was cut short because I get SO excited when I see things like this!
I know exactly the excitement you are talking about. Āsh was my childhood/youth favorite. Whenever my Mom asked what to cook for me, I always asked for āsh with little meatballs.
OOH you had good taste when you were a child. I am trying to eat soups and salads for my diet. I hope to try this next week!!! Wish me LUCK!
I know you can do it!
My best friend is Persian and I’ve had this dish at her house manytimes, it’s absolutely delicious!
Thank you for sharing your experience.
Fae.