4tablespoonsdried Tareh (Persian leeks),soaked for 1 hour and rinsed, or 4 green onions, coarsely chopped
4Yukon potatoes, peeled (optional) and diced into 1/2 cubes
1tablespoonrice flour,mixed with 2 tablespoons cool water
4cupsmilk,whole or 2%, or 1 cup Kashk mixed into 3 cups water
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.
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.
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.
Place the Aash in a serving bowl and decoratively garnish with the caramelized onions and the fried mint.