Type Soup Place of origin Iran | Serving temperature Hot | |
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Variations ash-e anar (pomagrante stew), ash-e-jo (barley stew), ash-e doogh, ash-e sak (spinach stew). Similar Kuku, Haleem, Abgoosht, Tursu, Ash reshteh | ||
Āsh (Persian: آش) is part of Iranian, Azerbaijani, Caucasian, and Turkish cuisine is a thick soup/stew, which is usually served hot.
The spelling of the name of this dish varies in English and can include aush, ashe, ashe, or aash.
There are more than 50 types of thick soup (āsh) in Iranian cooking, ash reshteh being one of the more popular types. Some other well known āsh include ash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh, ash-e sak (spinach stew), ash-e torsh (beet/pickle stew).
Depending on the type of āsh, it could contain different types of grain, legumes (chick 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.
Āsh can be considered a full meal or a first course. Āsh can often be bought in Persian stores canned, dried mixes or frozen.
Āshpaz translates to stew maker, or cook of stew.
