SAEDNEWS: Ash Abkashi is a simple traditional soup from Quchan, Khorasan. Made without legumes, its main ingredients are noodles, yogurt, and doogh. Learn how to prepare this delicious local dish.
According to Saednews, Ash-e Abkashi is a famous and delicious traditional soup from Quchan, a city in northeastern Iran. The main ingredients of this regional dish include ash noodles, yogurt, and doogh (a traditional Iranian yogurt-based drink). Local foods are considered part of the cultural heritage of every country. Some of these dishes have gradually become less common over time due to modern lifestyles and the introduction of new foods, while their cooking methods have also changed in some regions. Traveling throughout Iran reveals many unique and flavorful local dishes, some of which may be unfamiliar in both name and preparation.
Ash is one of the most popular and traditional Iranian foods. There are many varieties of ash, and each region prepares it using its own special techniques and ingredients. Because of its nutritious components, ash is often considered a complete meal. During autumn and winter, preparing ash at home becomes more common because enjoying a warm bowl of ash in cold weather brings comfort and warmth.
Ash noodles: ½ package
A mixture of yogurt and doogh: 1 large bowl
Kashk (fermented whey): ½ bowl
Garlic: 1 whole bulb
Dried mint: 2 tablespoons
Salt and turmeric: as needed
Fried onions: as needed
Oil: as needed
To prepare this delicious soup, begin by filling a medium-sized pot halfway with water. Place the pot over medium heat and wait until the water starts boiling.
Break the ash noodles in half and add them to the boiling water, similar to cooking pasta. Once the noodles become soft, drain them and set them aside until they cool slightly.
Next, prepare the flavorful base of the ash. Heat some oil in a frying pan. Add dried mint, salt, and turmeric to the hot oil, then quickly stir or shake the pan to prevent the mint from burning.
After about 30 seconds, add the drained noodles and sauté them well with the mint and oil until the raw smell of the noodles disappears. Turn off the heat.
In a large bowl, combine yogurt, kashk, and doogh. Mix well until the mixture becomes smooth and slightly thin. Add grated garlic and stir thoroughly.
Add the cooled sautéed noodles to the yogurt mixture and combine everything well. Transfer the ash back into a pot and place it over medium heat. Cover the pot, reduce the heat, and allow it to simmer for about 15 minutes until the flavors blend and the soup reaches the desired consistency.
Your Quchani Ash-e Abkashi is now ready to serve. Pour it into serving bowls and garnish with kashk and crispy fried onions.
Traditionally, this ash is prepared without legumes or herbs. However, in some areas of Khorasan, cooked lentils and spinach are added to enhance the flavor.
For the best taste, use sour yogurt and traditional sour doogh. The more sour the yogurt and doogh are, the more flavorful the ash will become.
Adding kashk is optional, and it can be removed from the recipe. Kashk contains a high amount of calories, so those watching their weight should consume it in moderation. Since kashk also contains salt, adjust the salt only after adding kashk and tasting the dish.
Always use packaged and pasteurized kashk for safety. Local kashk may have a richer flavor, but it should only be purchased from a reliable source.
Although kashk is highly nutritious, it can be difficult to digest and may cause bloating. People with digestive sensitivities should consume it carefully. Adding dried mint alongside kashk can help improve digestion.
Fried onions add wonderful aroma and flavor to the dish, but they should be finely sliced and completely dry. To make crispy powdered-style fried onions, slice onions thinly and fry them in plenty of preheated oil until golden. The onions should be fully covered by the oil, so avoid adding too many onions at once.
After frying, place the onions on a strainer to remove excess oil, then spread them on a tray. When frying additional batches, do not place fresh fried onions directly over the previous batch, as this can make the earlier onions oily and soft.
Quchani Ash-e Abkashi is a simple yet flavorful Iranian regional dish made with noodles, sour yogurt, doogh, garlic, dried mint, and optional kashk. With minimal preparation time and a few traditional techniques, you can enjoy a warm, tangy, and comforting bowl of this authentic Quchan specialty.
