Aush ( ; ), properly

romanized In linguistics, romanization is the conversion of text from a different writing system to the Roman (Latin) script, or a system for doing so. Methods of romanization include transliteration, for representing written text, and transcription, ...

as , is a variety of thick soup, usually served hot. It is part of

Iranian cuisine Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. ...

and

Afghan cuisine Afghan cuisine is influenced by Persian, Central Asian and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accomp ...

, and is also found in Azerbaijani, Turkish, and South Caucasian cuisines.

Etymology

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

Iranian languages The Iranian languages, also called the 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 langu ...

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

History

This Persian dish has its roots in ancient times, with some accounts tracing it to the

Sasanian Empire The Sasanian Empire (), officially Eranshahr ( , "Empire of the Iranian peoples, Iranians"), was an List of monarchs of Iran, Iranian empire that was founded and ruled by the House of Sasan from 224 to 651. Enduring for over four centuries, th ...

from the 3rd to the 7th century AD. Aush was originally a humble peasant food that arose due to the need for sustenance in a challenging agricultural environment. Aush plays a prominent role in Iranian celebrations and gatherings, with variations like Aush Reshteh taking center stage during Nowruz, the Persian New Year.

Ingredients

Aush 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 (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...

s), vegetables, tomato, herbs (

parsley Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Eur ...

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...

dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring ...

spring onion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

ends,

coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

, dried

mint Mint or The Mint may refer to: Plants * Lamiaceae, the mint family ** ''Mentha'', the genus of plants commonly known as "mint" Coins and collectibles * Mint (facility), a facility for manufacturing coins * Mint condition, a state of like-new ...

), yogurt,

onion An onion (''Allium cepa'' , from Latin ), 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 onion which was classifie ...

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

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

, and

spice In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

s, such as

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

, pepper,

turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...

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 ...

, etc. Aush 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 Afghan or Afgan may refer to: Related to Afghanistan *Afghans, historically refers to the Pashtun people. It is both an ethnicity and nationality. Ethnicity wise, it refers to the Pashtuns. In modern terms, it means both the citizens of Afghanist ...

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 and made into a variety of shapes. The most common noo ...

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 being one of the more popular types; using reshteh. Some other well known āsh include ash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh (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

{{Cuisine of Iran Pashtun cuisine Iranian soups Afghan cuisine Azerbaijani soups Turkish soups Caucasian cuisine Pakistani cuisine