Traditional Persian soups and thick stews (ash), often served during holidays.
Āsh should not be understood as the name of one specific dish with a fixed recipe. Rather, the term refers to a broad family of thick, one-pot, slow-cooked foods in Iranian cuisine similar to porridge and soup. Different types of ash may contain various combinations of grains, legumes, herbs and vegetables, noodles, dairy products, fruits, sour flavorings, and, in some cases, meat. Among wide varieties of ash, ash reshteh (noodles) is one of the best-known examples. It is usually made with legumes, local herbs, and noodles prepared from wheat flour, and seasoned with Kashk.Ash-e Reshteh, one of the best-known varieties of Iranian ash, typically prepared with legumes, herbs, wheat noodles, and kashk (Maryam Ebrahimi, 2019)
