Ash ( fa, آش), sometimes transliterated as aush or āsh, is a variety of thick

noodle soup Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such a ...

s, which are usually served hot and is part of Iranian cuisine and

Afghan cuisine Afghan cuisine ( ps, افغان پخلی, translit=Afghan Pakhlai, ) is influenced by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is mainly based on Afghanistan's main crops, su ...

. It is also found in Azerbaijani, Turkish, Pakistani, and

Caucasian Caucasian may refer to: Anthropology *Anything from the Caucasus region ** ** ** ''Caucasian Exarchate'' (1917–1920), an ecclesiastical exarchate of the Russian Orthodox Church in the Caucasus region * * * Languages * Northwest Caucasian l ...

cuisine.

Etymology

The spelling of the name of this dish varies in English and can include ''āsh'', ''aush'', ''ashe'', ''ashe'', ''āshe'', ''aash'', or ''osh''. Aush means "thick soup" in

Iranian languages The Iranian languages or Iranic languages are a branch of the Indo-Iranian languages in the Indo-European language family that are spoken natively by the Iranian peoples, predominantly in the Iranian Plateau. The Iranian languages are groupe ...

. The word "cook" translates to "Ashpaz" (آشپز) in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks ash". Also the word "kitchen" in Persian is "Ashpazkhaneh" (آشپزخانه) literally meaning "house of cook" .

Ingredients

Ash is typically made with a variation of ingredients but may include flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), and optional meat such as ground lamb, beef or chicken. Depending on the type of aush, it could contain different types of grain, legumes ( chick peas, black-eye beans,

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...

s), vegetables, tomato, herbs ( parsley, spinach,

dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth ...

spring onion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chi ...

ends, coriander, dried

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaA ...

), yogurt,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

oil An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) & lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturated ...

, meat, garlic, and

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ...

s, such as

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

, etc. Ash can be considered a full meal or a first course. Aush can often be bought in Persian stores canned, as dried mixes or frozen.

Regional variation

Afghan cuisine

The Afghan soup is usually made with

noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, In ...

s and different vegetables in a tomato-based broth. The Afghan version of the soup is more likely to have tomatoes or a tomato broth. It is topped with chaka (yogurt sauce), fried garlic, and dried/crushed

leaves.

Iranian cuisine

There are more than 50 types of thick soup (āsh) in Iranian cooking,

ash reshteh ''Aush reshteh'' or a''ush-e-reshteh'' ( fa, آش رشته) is a type of '' aush'' (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a dairy product, made from cooked or dried yogurt), commonly made in Iran. About There are more ...

being one of the more popular types; using reshteh. Some other well known āsh include

ash-e anar Pomegranate soup ( fa, آش انار ''āš e anār''; az-Arab, انار آشی, ; Mazandarani: اسپاش انار او, ''aspāsh enār oo''; ar, شوربة رمان ''shorbat rummān'') is an Iranian dish made from pomegranate juice and seed ...

(pomegranate stew), ash-e-jo (barley stew),

ash-e doogh Ash-e doogh ( fa, آش دوغ; az, آیران آشی, Ayran ashi, or , romanized: ''Dovga ashi'') is a yogurt soup found in various parts of Iran, such as Azerbaijan and Shiraz, with differing but similar ingredients. Similar dishes are found a ...

(yogurt stew), ash-e sak (spinach stew), ash-e torsh (beet/pickle stew), and aush-e-shalqham (turnips stew). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips. In Jewish Iranian cuisine, aush is not typically served with dairy or yogurt.

References