Today, our colleague Ibrahim brought some thick soup from his home, cooked by his mother. My colleagues told me it’s Ash soup when I asked its name. The name sounded weird…Ash!! Ash for eating! But looking at the plate I couldn’t find any such matter. They said that it’s an Iranian thick soup. It’s called “Ash”.
I then searched about it on internet. Ash is Farsi for soup. Wikipedia enlightened me. Ash is a part of Iranian cuisine, and it is usually served hot. It is a truly ancient dish of which there are hundreds of different versions. Depending on the type of ash, it could contain different types of grain, legumes (chickpeas, black-eyed peas, black beans and lentils), vegetables, herbs (parsley, spinach, dill, spring onion ends, coriander, dried mint), onions, oil, meat, garlic, and spices, such as salt, pepper, turmeric, etc. Depending on the ingredients, Ash can be considered as a full meal.
The food was delicious but quite heavy too, with lots of proteins in it. Thanks Ibrahim and also thanks to his mother for cooking and then sending ‘Ash’ for us.