|Alternative names||Āsh, Ash, Aash|
|Place of origin||Iran, Afghanistan, Azerbaijan, Turkey, Caucasus region|
|Main ingredients||Noodles, vegetables, broth, chaka|
|Variations||ash-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 thick soup/stew, which is usually served hot and is part of Iranian cuisine. It is also found in Afghan, Azerbaijani, Caucasian, and Turkish cuisine. The spelling of the name of this dish varies in English and can include āsh, aush, ashe, ashe, āshe or aash. Aush means in thick soup in the Persian language.
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.
Depending on the type of āsh, it could contain different types of grain, legumes (chick peas, black-eye beans, lentils), vegetables, tomato, turnips (Ash-e-Shalqam), 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.
The Afghan soup is usually made with noodles and different vegetables in a tomato-based broth. 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.
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). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips.
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