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Barley āsh
Alternative namesĀsh, Ash, Aash, Osh
Place of originIran, Afghanistan, Azerbaijan, Turkey, Caucasus region
Serving temperaturehot
Main ingredientsNoodles, vegetables, broth, chaka
Variationsash-e anar (pomagrante stew), ash-e-jo (barley stew), ash-e doogh (yogurt soup), ash-e sak (spinach stew).

Aush (Persian: آش‎) sometimes transliterated as ash, aash, or āsh, is a variety of thick soups, which are usually served hot and is part of Iranian cuisine.[1] It is also found in Afghan,[1] Azerbaijani,[1] Caucasian, and Turkish cuisine.


The spelling of the name of this dish varies in English and can include āsh, aush, ashe, ashe, āshe, aash, or osh. Aush means "thick soup" in Persian.

The word "cook" translates to "Aushpaz" (آشپز) in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks aush".[1] Also the word "kitchen" in Persian is "Aushpazkhana" (آشپزخانه).[2][3]


Aush is typically made with a variation of ingredients but may include flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach, garlic, jalapeño), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), yogurt and ground lamb, beef or chicken.[2][3][4][5]

Depending on the type of aush, it could contain different types of grain, legumes (chick peas, black-eye beans, lentils), vegetables, tomato, turnips (Aush-e-Shalqham), 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.

Aush can be considered a full meal or a first course.[3] Aush can often be bought in Persian stores canned,[6] as dried mixes or frozen.

Regional variation[edit]

Afghan cuisine[edit]

The Afghan soup is usually made with noodles and different vegetables in a tomato-based broth.[7][8][9] The Afghan version of the soup is more likely to have tomatoes or a tomato broth. It is topped with chaka (yogurt sauce) and dried/crushed mint leaves.

Iranian cuisine[edit]

There are more than 50 types of thick soup (āsh) in Iranian cooking, ash reshteh being one of the more popular types.[2] 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). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips.[2][3] In Jewish Iranian cuisine, aush is not typically served with dairy or yogurt.[1]

See also[edit]


  1. ^ a b c d e Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. p. 142. ISBN 978-0-544-18631-6.
  2. ^ a b c d "Ash-Reshteh (Persian New Years Noodle Soup) Recipe". Follow Me Foodie. Retrieved 2016-03-26.
  3. ^ a b c d "Āsh 'eh Anar, Pomegranate soup". Fig & Quince. Retrieved 2016-03-26.
  4. ^ Starkey, Joanne (1990-08-05). "DINING OUT; A New Taste (Afghani) in Huntington". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
  5. ^ Cook, Karla (2012-12-14). "A Review of Afghan Kabob Fusion, in Franklin Park". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
  6. ^ "Persian barley soup". Retrieved 2016-03-25.
  7. ^ "Aush Vegetable Soup". Washington Post. 2014-12-14. Retrieved 2017-05-31.
  8. ^ Scholem, Richard Jay (1996-09-29). "Afghan Restaurant Offers Exotica for Frugal". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
  9. ^ Starkey, Joanne (2012-05-18). "A Review of Choopan Grill, in Hicksville". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.