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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Quince jam with rosewater and spices

Moraba-ye Beh

مربای به

Let there be jam! Homemade jams are such an integral part of Persian culture and cuisine. Quince is one of those rare and sometimes underappreciated tart and crisp fruits that are best enjoyed either cooked in a stew or made into a jam. The fruit itself is very aromatic and I can always detect a note of rose scent in it. When making this jam, I make that note much more pronounced, and make a symphony of aromatics by adding rose water and various spices – not necessarily traditional, but magical!

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