Saed News: Tomato Ash is one of the delicious and popular Persian soups that is loved for its tangy and pleasant flavor. This soup is made with a combination of tomatoes, various herbs, legumes, and aromatic spices. It can be served as a main course or an appetizer alongside fresh bread.
🌿 Tabrizi Tomato Ash Recipe
(The Most Delicious Local Soup You’ll Never Get Tired Of Eating)
🧺 Ingredients (serves 4–6):
1 cup split peas (or lentils)
1/2 cup rice
1 medium onion, finely chopped
4–5 ripe tomatoes (or 1½ cups tomato puree)
2 tablespoons tomato paste
1–2 cloves garlic, minced
1/2 teaspoon turmeric
Salt and black pepper to taste
Dried mint or fresh herbs (parsley, cilantro, or chives), chopped
2 tablespoons oil or butter
Optional: 1 cup chopped spinach or beet greens
Optional: Lemon juice or verjuice (for extra tang)
🔥 Instructions:
1. Prepare the legumes:
Rinse the split peas and rice thoroughly.
Boil them in about 6 cups of water until they’re tender but not mushy (around 30–40 minutes). Skim off any foam.
2. Sauté the base:
In a pan, heat oil or butter and sauté the chopped onion until golden.
Add minced garlic and turmeric; stir for 1–2 minutes.
Mix in tomato paste and sauté for another 1–2 minutes until the color deepens.
3. Add the tomatoes:
Peel and finely chop the tomatoes (or use puree).
Add them to the onion mixture and cook for about 5–7 minutes until they break down and the mixture thickens.
4. Combine:
Add the tomato-onion mixture to the pot with the split peas and rice.
Season with salt and pepper.
If using spinach or other greens, stir them in now.
5. Simmer:
Let the ash simmer gently for 20–30 minutes so the flavors meld and the soup thickens.
Add water if it gets too thick.
6. Garnish and finish:
In a small pan, heat a tablespoon of oil or butter, add dried mint, and fry for a few seconds (don’t burn it).
Drizzle the mint oil over the ash just before serving.
Optionally, add a splash of lemon juice or verjuice for extra tang.
🍲 Serve hot with fresh flatbread or crusty bread.
