Aush

Aush
	Aush reshteh
Alternative names	Āsh, Ash, Aash
Type	Soup
Place of origin	Persia (nowIran)
Region or state	Iran,Afghanistan,Azerbaijan,Turkey,Caucasus,
Serving temperature	hot
Main ingredients	Noodles,vegetables,broth,chaka
Variations	ash-e anar(pomegranate stew), ash-e-jo (barley stew),ash-e doogh(yogurt soup), ash-e sak (spinach stew).
	Media: Aush;

Aush(Persian:آش), sometimes transliterated asashorāsh,is a variety of thick soup, usually served hot. It is part ofIranian cuisineandAfghan cuisine,and is also found inAzerbaijani,^[2]Turkish,^[3]andCaucasiancuisines.^[2]

Etymology

The spelling of the name of this dish varies in English and can includeaush,āsh,ashe,ashe,āshe,aash,orosh.Aush means "thick soup" inIranian languages.

The noun "cook" translates to "Ashpaz" (آشپز) in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks aush".^[2]Also the word "kitchen" in Persian is "Ashpazkhaneh" (آشپزخانه) literally meaning "house of cook".^[4]^[5]

History

This Persian dish has its roots in ancient times, with some accounts tracing it to theSasanian Empirefrom the 3rd to the 7th century AD.^{[citation needed]}Aush was originally a humble peasant food that arose due to the need for sustenance in a challenging agricultural environment.^{[citation needed]}

Aush plays a prominent role in Iranian celebrations and gatherings, with variations like Aush Reshteh taking center stage during Nowruz, the Persian New Year.^[6]

Ingredients

Aush is typically made with a variation of ingredients but may include flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), and optional meat such as ground lamb, beef or chicken.^[4]^[5]^[7]^[8]^[9]Depending on the type of aush, it could contain different types of grain, legumes (chick peas,black-eye beans,lentils), vegetables, tomato, herbs (parsley,spinach,dill,spring onionends,coriander,driedmint), yogurt,onions,oil,meat,garlic,andspices,such assalt,pepper,turmeric,saffron,etc.

Aush can be considered a full meal or a first course.^[5]Aush can often be bought in Persian stores canned,^[10]as dried mixes or frozen.

Regional variation

Afghan cuisine

TheAfghansoup is usually made withnoodlesand different vegetables in a tomato-based broth.^[11]^[12]^[13]The Afghan version of the soup is more likely to have tomatoes or a tomato broth. It is topped withchaka(yogurt sauce), fried garlic, and dried/crushedmintleaves.

Iranian cuisine

There are more than 50 types of thick soup (āsh) in Iranian cooking,ash reshtehbeing one of the more popular types; usingreshteh.^[4]Some other well known āsh includeash-e anar(pomegranate stew), ash-e-jo (barley stew),ash-e doogh(yogurt stew), ash-e sak (spinach stew), ash-e torsh (beet/pickle stew), and aush-e-shalqham (turnips stew). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips.^[4]^[5]In Jewish Iranian cuisine, aush is not typically served with dairy or yogurt.^[2]

References

^Marks, Gil (2010-11-17).Encyclopedia of Jewish Food.HMH. p. 142.ISBN 978-0-544-18631-6.Ash, origin: Persia
^^a ^b ^c ^dMarks, Gil (2010-11-17).Encyclopedia of Jewish Food.HMH. p. 142.ISBN 978-0-544-18631-6.
^"Aush | Pakistan Atlas".
^^a ^b ^c ^d"Ash-Reshteh (Persian New Years Noodle Soup) Recipe".Follow Me Foodie.Retrieved2016-03-26.
^^a ^b ^c ^d"Āsh 'eh Anar, Pomegranate soup".Fig & Quince.Archivedfrom the original on 2020-09-21.Retrieved2016-03-26.
^"What is Aush? (Meaning, History, Varieties of Persian Aush)".matinabad.com/en.Retrieved2023-11-19.
^Starkey, Joanne (1990-08-05)."DINING OUT; A New Taste (Afghani) in Huntington".The New York Times.ISSN 0362-4331.Retrieved2017-05-31.
^Cook, Karla (2012-12-14)."A Review of Afghan Kabob Fusion, in Franklin Park".The New York Times.ISSN 0362-4331.Retrieved2017-05-31.
^Julian, Sheryl (October 8, 2018)."Regional food from every corner of Iran celebrated in a new cookbook".BostonGlobe.com.The Boston Globe.Archivedfrom the original on 2018-10-08.Retrieved2021-11-02.
^"Persian barley soup".Amazon.com.Retrieved2016-03-25.
^"Aush Vegetable Soup".Washington Post.2014-12-14.Retrieved2017-05-31.
^Scholem, Richard Jay (1996-09-29)."Afghan Restaurant Offers Exotica for Frugal".The New York Times.ISSN 0362-4331.Retrieved2017-05-31.
^Starkey, Joanne (2012-05-18)."A Review of Choopan Grill, in Hicksville".The New York Times.ISSN 0362-4331.Retrieved2017-05-31.

[1] Marks, Gil (2010-11-17).Encyclopedia of Jewish Food.HMH. p. 142.ISBN 978-0-544-18631-6.Ash, origin: Persia

[:2-2] Marks, Gil (2010-11-17).Encyclopedia of Jewish Food.HMH. p. 142.ISBN 978-0-544-18631-6.

[3] "Aush | Pakistan Atlas".

[:0b-4] "Ash-Reshteh (Persian New Years Noodle Soup) Recipe".Follow Me Foodie.Retrieved2016-03-26.

[:1b-5] "Āsh 'eh Anar, Pomegranate soup".Fig & Quince.Archivedfrom the original on 2020-09-21.Retrieved2016-03-26.

[6] "What is Aush? (Meaning, History, Varieties of Persian Aush)".matinabad.com/en.Retrieved2023-11-19.

[7] Starkey, Joanne (1990-08-05)."DINING OUT; A New Taste (Afghani) in Huntington".The New York Times.ISSN 0362-4331.Retrieved2017-05-31.

[8] Cook, Karla (2012-12-14)."A Review of Afghan Kabob Fusion, in Franklin Park".The New York Times.ISSN 0362-4331.Retrieved2017-05-31.

[9] Julian, Sheryl (October 8, 2018)."Regional food from every corner of Iran celebrated in a new cookbook".BostonGlobe.com.The Boston Globe.Archivedfrom the original on 2018-10-08.Retrieved2021-11-02.

[10] "Persian barley soup".Amazon.com.Retrieved2016-03-25.

[:0-11] "Aush Vegetable Soup".Washington Post.2014-12-14.Retrieved2017-05-31.

[12] Scholem, Richard Jay (1996-09-29)."Afghan Restaurant Offers Exotica for Frugal".The New York Times.ISSN 0362-4331.Retrieved2017-05-31.

[:1-13] Starkey, Joanne (2012-05-18)."A Review of Choopan Grill, in Hicksville".The New York Times.ISSN 0362-4331.Retrieved2017-05-31.

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