Local Dish: Recipe for Shirazi Vegetable Soup (Aash Sabzi), the Most Delicious Traditional Iranian Food

Ingredients for Shirazi Vegetable SOUP (Aash Sabzi)

• Half-grain rice: 1.5 cups

• Chickpeas: 1 cup

• White beans: 1 cup

• Lentils: 1 cup

• Lamb shoulder meat: 300 grams

• Fresh leek: 150 grams

• Dried tarragon: 2 tablespoons

• Medium-sized onions: 5

• Salt, black pepper, turmeric, and curry powder: to taste

  

How to prepare Shirazi Vegetable soup (Aash Sabzi)

Step 1

To prepare Shirazi Herb Aash, start by washing the chickpeas, white beans, and lentils the night before and soaking them in water. Change the water two to three times during the soaking period. When ready to cook, drain the legumes and cook each separately with some water and salt. Also, wash the Half-grain rice a few hours before cooking and soak it in water.

Step 2

Cook the meat with one onion, salt, black pepper, turmeric, a cinnamon stick, and some water until tender. Once cooked, shred the meat into small pieces.

Step 3

Place the soaked Half-grain rice into a pot, add five times the amount of water, and bring it to a boil. Once boiling, reduce the heat, partially cover the pot, and let it simmer gently for about an hour until the rice is fully cooked and mashed.

Step 4

Clean and wash the leek, then chop it into fingertip-sized pieces on a cutting board. Once the rice is fully cooked and mashed, add the chopped leek to the pot.

Step 5

Five minutes after the leek starts boiling, add the cooked legumes and mix well. Then add the cooked and shredded meat, stirring to combine.

Step 1

To prepare Shirazi Herb Aash, start by washing the chickpeas, white beans, and lentils the night before and soaking them in water. Change the water two to three times during the soaking period. When ready to cook, drain the legumes and cook each separately with some water and salt. Also, wash the Half-grain rice a few hours before cooking and soak it in water.

Step 2

Cook the meat with one onion, salt, black pepper, turmeric, a cinnamon stick, and some water until tender. Once cooked, shred the meat into small pieces.

Step 3

Place the soaked Half-grain rice into a pot, add five times the amount of water, and bring it to a boil. Once boiling, reduce the heat, partially cover the pot, and let it simmer gently for about an hour until the rice is fully cooked and mashed.

Step 4

Clean and wash the leek, then chop it into fingertip-sized pieces on a cutting board. Once the rice is fully cooked and mashed, add the chopped leek to the pot.

Step 5

Five minutes after the leek starts boiling, add the cooked legumes and mix well. Then add the cooked and shredded meat, stirring to combine.

Step 6

Peel and thinly slice the onions. Heat some oil in a pan and sauté the onions until they become soft and golden. Add the spices, including salt, black pepper, turmeric, and curry powder, and sauté for a minute to release their aroma.

Step 7

Add the sautéed onions (fried onion) to the pot of Ash and mix well. Drain the dried tarragon that has been soaked in water, and add it to the Ash. Cover the pot and let the Ash simmer on very low heat for 2 hours.

Step 8

Once the delicious and well-thickened Shirazi Herb Ash is ready, serve it in your desired dish, garnished with fried mint and fried onions. Enjoy your meal!

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