Aash Barge is a type of local soup from the city of Arak and Markazi Province, usually prepared in the spring. This soup is also popular in the provinces of Hamedan and Lorestan.
Aash is one of our traditional and historic dishes in Iran. Aash Barge from Arak is one of these soups that has been traditionally made for a long time. One of the common requests from users of websites is learning how to prepare Aash Barge from Arak, and here, we will go through the full recipe. Aash is considered a light meal and can be consumed at different times of the day. In the past, aash was considered the main dish, and it can be said that, based on the availability of ingredients, it was regarded as a luxurious dish.
Ingredients for Aash Barge:
1 cup cooked chickpeas
250 grams aash noodles
1 cup cooked lentils
2 cups sour dried apricots (barge)
500 grams herbs (for aash)
1/2 cup syrup
1 cup red vinegar
4 cloves garlic (fried)
2 onions
1 beetroot
Salt, pepper, and turmeric as needed
Instructions for Aash Barge:
First, heat some oil in a suitable pot and sauté the chopped onions. Then, add turmeric, pepper, and salt and sauté for a bit. Next, add the chopped beetroot, sauté it briefly, then add 1 liter of water and allow it to cook. After a while, chop the herbs and add them to the soup. Let it cook for a bit, then add the soaked and washed apricots along with the aash noodles, stirring them together. Finally, add the cooked legumes, grape syrup, and vinegar and cover the pot, letting the aash simmer until it thickens.
Enjoy your Aash Barge!
