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–+ servings

Aash-e Mash

Omid Roustaei, The Caspian Chef
Mung beans and fresh herbs soup
5 from 9 votes
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Aash, Main Course
Cuisine Iranian, Persian
Servings 6

Ingredients
  

Ingredients

  • 1 large onion, diced
  • 4 tablespoons olive oil
  • 1 teaspoon turmeric, ground
  • 2 medium turnips, diced into 1/2 inch cubes
  • 1 cup mung beans, dried
  • 9 cups water or broth
  • 1/2 cup white rice
  • 1 1/2 teaspoons salt, adjust as necessary
  • 1/2 teaspoon black pepper, ground
  • 2 bunches fresh dill, about 1 cup, roughly chopped
  • 1 medium leek, finely chopped. Or 6 tablespoons dried Persian Tarreh (leeks)
  • 1/2 cup fresh tarragon, roughly chopped. Or 3 tablespoons dried
  • 1/2 cup fresh savory, roughly chopped. Or 3 tablespoons dried

Toppings

  • 2-4 tablespoons Kashk, Persian prepared liquid whey

Piaz Daagh (fried onion)

  • 4 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 pinch salt

Seer Daagh (fried garlic)

  • 2 tablespoons olive oil
  • 6 cloves garlic, thinly sliced

Na'nah Daagh (fried mint)

  • 4 tablespoons olive oil
  • 1 tablespoon dried Persian mint

Instructions
 

  • In a large pot saute the onion with the olive oil for about 10 minutes or until lightly golden.
  • Add turmeric and turnips and toss around for a couple of minutes for the turnip to become golden.
  • Add the mung beans and the water or stock, and bring to a gentle boil. Lower the flame, cover and cook for 15 minutes.
  • Add the remaining ingredients, bring back to a boil. Cover and simmer on low heat for 45 minutes or until the mung beans are fully cooked and have softened. The soup texture should be dense with ingredients with just a little broth. Adjust consistency as necessary by adding water or cooking more without a lid.

Toppings

  • While the Aash is cooking, prepare the toppings

Piaz Daagh (fried onion)

  • In a medium sized frying pan, saute the onions with olive oil for 15 minutes over low heat until they are golden in color. Add salt, stir and remove from the pan.

Seer Daagh (fried garlic)

  • In a small saucepan, heat the olive oil and begin sauteing the garlic over low flame for 2-3 minutes or until golden brown. Take extra care not to burn the garlic. Remove from the pan and set aside.

Na'nah Daagh (fried mint)

  • In the same saucepan, heat the olive oil and add the mint and saute on low heat for 30 seconds. Remove from the pan and set aside.

Assembly

  • Serve the Aash in a soup bowl and decorate the Aash with Kashk, onions, garlic and mint.

Notes

Kashk can be eliminated to make this dish vegan. 
Keyword Aash, fresh herbs, kashk, mung beans, whey
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