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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Kuku Sabzi – Fresh herb and leek frittata

کوکو سبزی

Welcome to the world of herbs! Herbs play a significant role in Persian cuisine, whether they are served fresh as an appetizer with bread and cheese or cooked into Kuku or Khoresh (Persian stews).

Herbs are integrated into Persian dishes not only to brighten up the colors and bring a brilliant herbal taste, but also to create luscious and earthy sauces. Ghormeh sabzi, Saak, and Khoresht-e Karafs are good examples.

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