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–+ servings

Aash Gholvat

Omid Roustaei, The Caspian Chef
Potato and herb stew with eggs, topped with caramelized onions and fried mint sauce
5 from 26 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Aash, Main Course
Cuisine Persian
Servings 4

Ingredients
  

  • 3 cups water
  • 2 bunches spinach, fresh, coarsely chopped
  • 1/2 bunch parsley, fresh, coarsely chopped
  • 1/2 bunch cilantro, fresh, coarsely chopped
  • 1/2 bunch dill, fresh, coarsely chopped
  • 4 tablespoons dried Tareh (Persian leeks), soaked for 1 hour and rinsed, or 4 green onions, coarsely chopped
  • 4 Yukon potatoes, peeled (optional) and diced into 1/2 cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, ground
  • 1 teaspoon turmeric, ground
  • 1 tablespoon rice flour, mixed with 2 tablespoons cool water
  • 4 cups milk, whole or 2%, or 1 cup Kashk mixed into 3 cups water
  • 2 eggs, lightly beaten

Garnish

  • 8 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1 onion, thinly sliced
  • 1 tablespoons dried mint

Instructions
 

Aash

  • In a large pot, bring the water to a boil, add the chopped herbs and simmer for about 5 minutes.
  • Add the diced potatoes, salt, pepper, turmeric and rice flour mixture and bring to a gentle boil.
  • Reduce the heat, cover and simmer for about 15 minutes or until the potatoes have mostly softened.

Garnish

  • While the Aash is simmering, place 4 tablespoons of oil in a medium sized frying pan and gently saute the onions with 1/4 teaspoon of salt for 15 minutes or until lightly golden. Remove from the pan and set aside.
  • Add the remaining 4 tablespoons of oil and 1/4 teaspoon of salt to the same frying pan and saute the dried mint over low heat for 2-3 minutes until the mint becomes aromatic. Take extra care to not burn the mint.
  • Remove from the pan and set aside.

Aash (continued)

  • After the potatoes have simmered for 15 minutes, add the milk or diluted Kashk, bring the mixture back to a gentle boil and continue to simmer for another 5 minutes.
  • Slowly drizzle the beaten eggs into the Aash without stirring to make sure the eggs form a silken strand. Turn the flame off and allow to sit for 5 minutes.

Assembly

  • Place the Aash in a serving bowl and decoratively garnish with the caramelized onions and the fried mint.
Keyword Aash, eggs, herbs, potatoes, stew
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