Warm, healthy and tasty, Aush (also transliterated as Ash or Aash) is a thick Iranian soup and comes in many different types and has a special place in Iranian food culture and traditions as a complete Iranian dinner table never misses Aush. This food is so important in Iranian food culture that the Persian word “Ashpaz” meaning the cook, comes from word Aush and means a person who cooks Aush. Almost all kinds of Aush are made with vegetables, therefore it is a very good choice for the travelers who look for vegetarian and vegan foods in Iran. Aush is usually served as a starter or supper especially during the rainy and chill days of autumn and winter, but some other types of Iranian Aush are good choices for a rich and energetic breakfast. Below are some kinds of Iranian Aush that you should taste when you travel to Iran:
Aush Reshteh(Ash Reshteh):
With its simple recipe, Aush Reshteh is one of the most popular ones and is served in many Iranian ceremonies. Aush Reshteh contains grains like lentils, beans, and peas, vegetables and a kind of noodle named “Reshteh” and it is topped with whey and fried onions which makes it double delicious!
Aush Reshteh
Aush-e Doogh (Ash-e Doogh):
As a result of having plenty of fresh diary, this Aush is usually cooked by the Iranian Turks living in Ardabil and other cities in the northwest of Iran and also the Turk nomads of Qashqai tribe in Fars Province. Besides vegetables, rice, garlic, and grains, the main ingredient is Doogh which is a yogurt-based beverage with a sour taste.
Aush Doogh
Aush-e kashk (Ash-e Kashk):
Made with vegetables, grains, and rice and thickened with whey (the Iranian diary), Ash- e kashk is one of the simple ones and is a traditional food of the residents of Zagros Mountain Range.
Aush Kashk
Ash-e Miveh:
This tasty Ash (fruit Aush) which is the traditional cuisine of Hamadan, is made with dried and fresh fruits like sour cherry, apricot, plum, etc. and is one of the most unique Iranian foods.
Ash- e Miveh
Ash-e Shole Ghalamkar:
This Ash is famous for being Naser al-Din Shah the Qajar king’s favorite cuisine. Shole Ghalamkar is still cooked and shared between the people as a moral commitment as a result of a wish coming true and is called “Nazr” in Iranian culture. This thick and rich Aush is cooked with grains, onion, vegetables and lamb meat and is slow-cooked for a couple of hours.
Ash-e Shole Ghalamkar
Ash-e Anar:
Ash-e Anar is known for being made with pomegranate juice and its seed. Other ingredients of Ash-e Anar, which is usually served on Yalda Night are rice, grains, vegetables, and onions.
Ash e Anar
Ash-e Khore (Ash-e Kardeh):
This watery Aush is cooked by the residents of Zagros Mountain Range and locals of Shiraz and is made with a type of vegetable named Kardeh, which tastes sour.
Ash-e Khore (Ash-e Kardeh)
