Saed News: Yarma Ash is especially prepared in the spring, when mountain herbs are available, in the homes of the people of Bojnurd. In addition to being a nutritious dish, it holds a special place in various ceremonies and celebrations, particularly during Nowruz, and serves as a symbol of the springtime rituals and traditions of this region.
According to the cooking service of Saed News, Ash Yarmeh, due to its bulgur wheat and legumes, is one of the most energizing and nourishing dishes. Wheat and chickpeas, when combined, are good sources of plant-based protein and fiber, which help with digestion and maintaining good health. The cherysh herb used in this dish has anti-inflammatory and disinfectant properties, which help boost the immune system.
In the culinary culture of Bojnurd, Ash Yarmeh is not only a daily dish but also a symbol of authenticity and hospitality. This dish is usually prepared during special celebrations, especially during Nowruz, and represents the deep connection between the people and nature and local resources. Traditional dishes of each region are uniquely tied to the culture and nature of that region. Ash Yarmeh or Cherysh Ash is one of these local dishes, which is very popular in Bojnurd and some areas in northeastern Iran. This simple yet delicious dish is made with a combination of bulgur wheat, legumes, and spring herbs like cherysh or spinach, giving it a unique and authentic flavor.
Traditional Recipe
Ingredients for Ash Yarmeh (Cherysh):
2 cups of bulgur wheat
1 cup chickpeas (soaked overnight)
1/2 cup white beans
300-400 grams cherysh (or spinach)
2 medium onions
2 tablespoons dried mint
1 teaspoon turmeric
Salt and pepper to taste
Preparation of Ash Yarmeh:
Cooking the chickpeas and beans: Soak the chickpeas and white beans overnight. Then, cook them in water until soft.
Cooking the bulgur: Add the bulgur wheat, a little water, and turmeric to a pot, and cook until soft and gelatinous. This step takes time, and you should ensure the bulgur is cooked properly.
Adding chickpeas and beans to the bulgur: Once the chickpeas and beans are cooked, add them to the bulgur and let everything cook together until the chickpeas and beans are soft and gelatinous.
Adding the herbs: After the bulgur and legumes are cooked, add the chopped cherysh or spinach and mix well. This step should be done at the end of cooking to preserve the flavor and nutrients of the herbs.
Frying onions and mint: Slice the onions and sauté them in hot oil with a little turmeric until golden. Then, fry the dried mint in the same oil and add it to the soup.
Adding spices: Add salt, pepper, and turmeric to the soup and let it simmer gently until it thickens.
Garnishing and serving: Once the soup is fully cooked, serve it in bowls and garnish with fried onions and mint.
Notes: Ash Yarmeh, due to its bulgur wheat and legumes, is one of the most energizing and nourishing dishes. Wheat and chickpeas, when combined, are good sources of plant-based protein and fiber, which help with digestion and maintaining good health. The cherysh herb used in this dish has anti-inflammatory and disinfectant properties, which help boost the immune system.
In the culinary culture of Bojnurd, Ash Yarmeh is not only a daily dish but also a symbol of authenticity and hospitality. This dish is usually prepared during special celebrations, especially during Nowruz, and represents the deep connection between the people and nature and local resources.
Final Words: Ash Yarmeh or Cherysh Ash symbolizes the authenticity and cultural roots of Iran, particularly the Bojnurd region, bringing a unique flavor through the use of natural and local ingredients. This dish is not only known as a nourishing food but also reminds us of the deep connection people have with nature and the changing seasons. Wild herbs like cherysh, used in this dish, not only enhance the flavor but also have medicinal properties that help strengthen the immune system.
