Grandma-Style Thick, Well-Set Ash-e Kashk: Eat It or Skip It, You’re in Trouble Either Way

According to SaedNews Cooking Service, ash is one of the most popular and traditional Iranian dishes. There are many varieties of ash, prepared differently across various regions of the country. Ash is a widely loved meal and is considered a complete dish due to its nutritious ingredients. Varieties such as kashk ash, tomato ash, sour ash, wheat ash, tarhaneh ash, sholeh qalamkar ash, yogurt ash, and others each have their own unique taste and flavor.

Ash-e Kashk (Kashk Soup) is a highly nutritious and delicious traditional dish made from a combination of legumes such as white and red beans, lentils, wheat bulgur, rice, and more. Its distinctive taste comes from kashk (fermented whey). If you would like to prepare this special and tasty soup at home in an easy way, follow the recipe below.

Ingredients for Ash-e Kashk

• Mixed white beans, red beans, and chickpeas: 150 g

• Parboiled rice: 100 g

• Barley bulgur: 50 g

• Lentils: 70 g

• Chopped ash greens: 350 g

• Large onions: 2

• Garlic: 10 cloves

• Dried mint: as needed

• Kashk (whey): 400 g

• Salt, black pepper, turmeric: as needed

• Fried onions: as needed

• Oil: as needed

Instructions

Step 1:
Soak the beans, chickpeas, and wheat bulgur overnight. Then partially cook the bean and chickpea mixture. Also partially cook the lentils and boil the bulgur.

Step 2:
Fill a suitable pot halfway with water and bring it to a boil. Add the chopped greens and the pre-cooked legumes. Add the soaked rice and a little salt. Cover the pot, reduce the heat, and let it simmer for about 2 hours until the ingredients are fully cooked and the soup becomes thick and rich.

Step 3:
Peel and finely chop the onions, then fry them in oil until golden. Add grated garlic, dried mint, and turmeric. After about 30 seconds, turn off the heat. Add this mixture to the soup and stir well.

Step 4:
Dilute the kashk with one cup of hot water and mix well. Add it to the soup. Increase the heat and stir for about 5 minutes to prevent the kashk from curdling. Then reduce the heat and let it simmer for another 15 minutes. The soup is now ready to serve.

Serve in bowls and garnish with fried onions, fried garlic, dried mint, and diluted kashk.

Important Tips

• The greens are one of the most important ingredients in ash. They provide most of its aroma and flavor. Fresh and fragrant greens make a much tastier dish. The ideal mix includes leeks, coriander, parsley, and spinach or beet greens in equal amounts. They should be chopped slightly coarse—not too fine and not too large.

• Kashk is high in calories, so consume it in moderation if you are watching your weight. It also contains salt, so adjust seasoning carefully after adding it. Since kashk spoils easily, always use pasteurized packaged versions or reliable homemade sources. It can be heavy to digest, so mint helps improve digestion.

• Fried onions add excellent flavor, but they should be thin, dry, and crisp. Slice onions thinly and fry them in plenty of hot oil. Do not overcrowd the pan. After frying, drain excess oil and let them dry separately. Avoid mixing fresh fried onions with already dried ones, as this can make them soggy and oily.