Aash-e Anar – Pomegranate soup with meatballs

This is Aash-e Anar, another of the popular and well-loved members of the Aash family, with many enticing and creative seasonal variations. Aash has always been front and center of Persian cuisine. This is a Farsi term used to describe a thick style of soup that often combines a variety of beans, grains, sometimes noodles,…

Soup-e Jow – Barley soup

Soup-e Jow is a delightfully simple and flavorful soup, but is not really well-known in the line-up of Persian soups and Aashes. (Aash is a Farsi word for a thick soup, like a cross between a soup and a stew.) The barley offers an earthy flavor and satisfying chew, while lemon juice contributes a refreshing…

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

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…

Soup-e Pesteh – Pistachio soup with barberries

Iran is the world’s largest producer of pistachios, so it’s no wonder that pistachios are mandatory at any Persian table for celebrations and offerings to guests. Pistachios are roasted, salted, and typically flavored with various acidic ingredients that are a signature of the Iranian palate for sourness. They are often colored with saffron, another of…