Aash Gholvat – Potato and herb stew with eggs

آش قلوت

What looks like a soup or a stew, but is neither? It is an Aash!

Aash has always been front and center in Persian cuisine. This is a Persian term used to describe a thick style of soup that often combines a variety of beans, grains, sometimes noodles, herbs, spices and meat. 

There are nearly 50 varieties of Aash. Aash Resteh, Aash Jow and Aash Sholeh Ghalamkar top the list, followed by less recognized and more regional Aash dishes.

This Aash definitely packs a ton of flavors into a surprisingly simple vegetarian dish. The usual suspects in this Aash are Sabzi (fresh herbs in Farsi), and sprinkled on top fried dried mint leaves and caramelized onions.

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Aash Reshteh – Persian noodle soup

آش رشته

This is Aash Reshteh, one of the most popular and well-loved members of the Aash family, which has nearly 50 varieties. Aash is a Persian term used to describe a very thick style of soup.

Important ingredients for this dish are heaping amounts of herbs and various beans, but the signature ingredients are Kashk and Reshteh. Kashk is liquid whey derived from yogurt, and Reshteh is a noodle which has an appearance that’s reminiscent of linguine but a very different flavor profile.

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Aash-e Sholeh Ghalamkar – Hearty beans and rice stew with beef and herbs

آش شله قلمکار

What looks like a soup or a stew, but is neither? It is Aash!

Aash is a slow-cooked Persian dish that combines a variety of beans, grains, sometimes noodles, herbs, spices and meat. Its texture most resembles a thick soup.

Aash is quite versatile and has many variations. It can be a comfort food, but it can also be served “majlesie style” – meaning the kind of meal you’d serve at a fancy dinner party. It can be the main course, or be served in small quantities as part of a family-style spread. Aash has its roots in traditional Iranian holidays such as Nowruz, the Persian New Year.

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Aash-e Jow – Barley, herbs and spinach stew with tangy whey and mint sauce

آش جو

Aash-e Jow is a hearty Persian barley stew prepared by slowly cooking beans and grains with an abundance of fresh herbs and spinach. The stew is topped with the salty and tangy Kashk (liquid whey), tender crispy fried onions, and a garlic mint sauce.

Aash can be served either as the main course or as a side dish. When I’m in a hurry and eager to have this stew, I sometimes use good quality canned beans to get to it faster!

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