SAEDNEWS: Kurdistan’s Ash-e Ghooreh is one of Iran’s most delicious and nutritious traditional dishes, offering a harmonious blend of tangy and mildly sweet flavors.
According to Saednews, Ash-e Ghooreh is a traditional dish from Iran’s Kurdistan region. Thanks to the abundance of grapevines and the production of sour grape juice in the area, this soup holds a special place in local cuisine. It is commonly prepared during the colder months, especially autumn and winter, as a warm, nourishing meal.
This recipe serves approximately four to five people.
Half a cup of broken rice
Half a cup of black-eyed peas
300 g of soup herbs (leeks, parsley, spinach, dill, and a little cilantro)
300 g of tomatoes
1 tablespoon of tomato paste
Half a cup of sour grape juice
2 onions
Beef stock or beef bone broth, as needed
Fried mint and fried onions, to taste
Salt, black pepper, and turmeric, as needed
Oil, as needed
For the best results, soak the black-eyed peas in a bowl of water overnight. Change the water two or three times to help reduce bloating and make the beans easier to digest. If you are short on time, soak them for at least two hours.
Carefully sort and wash the leeks, parsley, spinach, dill, and cilantro several times to remove any dirt. Drain thoroughly, then finely chop the herbs. You can use a food processor to save time.
Place the drained black-eyed peas in a medium-sized pot and add enough water to cover them. Bring the water to a boil, then reduce the heat and simmer for approximately two to three hours, until the beans are tender.
Peel the onions and slice them thinly. Heat a little oil in a suitable pot over medium-low heat. Add the onions and cook until soft and golden. Add the tomato paste and sauté until its color deepens and its raw smell disappears.
Add salt, black pepper, and turmeric, stirring well to combine. Peel the tomatoes and chop them finely or blend them into a puree.
Rinse the rice two or three times to remove excess starch. Add it to the pot along with the tomato puree and two cups of water. Allow the rice to cook until tender.
Meanwhile, check the beans after about two hours of cooking. Once they are fully cooked, drain them and set aside.
Once the rice has softened, add the chopped herbs and cooked black-eyed peas to the pot. Stir thoroughly, then add the beef stock or bone broth.
Simmer over low heat for another 40–60 minutes, allowing the ingredients to blend together and the soup to develop a rich flavor.
During the final 10 minutes of cooking, add the sour grape juice, adjust the salt to taste, and stir in some fried mint.
Adding the sour grape juice toward the end helps preserve its fresh, tangy flavor and prevents it from becoming bitter.
Once the soup is ready, ladle it into serving bowls and garnish with fried mint, fried onions, and fried garlic.
1. Choose high-quality sour grape juice. Natural, homemade sour grape juice without additives or preservatives is ideal for achieving an authentic flavor.
2. Adjust the sourness to your taste. Add the sour grape juice gradually and taste as you go. Too much can overpower the other ingredients.
3. Cook slowly. This traditional soup benefits from gentle, prolonged cooking, which allows the flavors to develop and blend.
4. Use beef stock or bone broth. Adding beef stock or beef bone broth gives the soup a richer flavor and makes it more substantial.
5. Garnish generously. Fried mint, onions, and garlic enhance both the aroma and presentation of the finished dish.
With its distinctive tanginess, fresh herbs, tender beans, and comforting broth, Ash-e Ghooreh is a flavorful example of traditional Kurdish cooking. Its balance of sour grape juice and savory ingredients makes it a distinctive dish to enjoy during the colder seasons.
