Ash-e Anar - Persian Pomegranate and Herb Pottage
It’s time for another ash recipe, this time Ash Anar. This Persian pomegranate and herb pottage is so comforting during the colder months. As I explained in my Ash-e Reshteh recipe, the closest English word to aash I can think of is ‘pottage’ (a thick soup of vegetables and often meat). Aash however has an additional criteria: It always involves fresh herbs. Since this particular one is Ash-e Anar, it also involves pomegranates, so if you like the fruity, sour taste of this gorgeous fruit, this ash recipe is for you!
Aash Anaar is the perfect dish to make on Yalda night, the winter solstice, that Persians celebrate since ancient times.
Mella Ghormeh - Caspian Herb and Aubergine Stew
Discover the essence of Northern Iran with Mella Ghormeh, a dish that captures the spirit of the Caspian Sea region through simplicity and freshness. This unique stew, crafted from tender eggplants and ripe tomatoes, offers a delightful balance of flavours, perfect for those seeking a vegetarian option or anyone with a love for wholesome, nourishing meals. In a region where vibrant produce takes centre stage, the key to Mella Ghormeh lies in its fresh, aromatic herbs, making every bite a celebration of nature’s bounty. Serve it with fluffy rice or warm bread, and experience a true taste of Iran’s culinary heritage. Whether you choose to prepare it with fried eggs or keep it entirely plant-based, this traditional favourite is sure to bring warmth and richness to your table.
Gojeh Bademjan – Persian Tomato and Aubergine Stew
If I had to pick my favourite vegan dish, in would be Gojeh Bademjaan! This veggie stew is full of flavour! You can serve it with bread, as well as aromatic rice. Best of all, it’s so easy to make!
This makes it the perfect weekday recipe for yourself to enjoy, as well as the ideal go-to Persian vegan dish! But let me warn you: Make enough for the meat lovers too, because this dish just might convert them! Let me show you how to prepare it.
Khorak-e Loobia - Persian Pinto Bean Stew
Khorak dishes encompass a variety of culinary delights prepared using ingredients like beans, meat, chicken, and vegetables, employing various cooking methods. These dishes hold a special place on the Iranian table. Bean stew stands out as a traditional and popular Iranian dish with a considerable number of enthusiasts. Its hearty nature makes it particularly satisfying, especially during the cold season. The uniqueness of bean stew lies in its use of beans, rendering it a distinct and cherished part of Iranian cuisine.
Ash-e Jo - Persian Barley, Herb and Bean Pottage
Outdoor temperatures have dropped significantly and so it’s time I share a new Aash Recipe with you. Beside Ash-e Reshteh, Ash-e Jo is another much loved pottage with herbs and beans. Another key ingredient in this ash is barley. If you are new to Persian cuisine, you may wonder what the difference between Ash-e Jo (Barley Pottage) and Soup-e Jo (Barley Soup) is. Apart from ash having a thicker consistency, it always features herbs and beans as key ingredients.
Mirza Ghasemi - Persian Grilled Smoked Eggplant with Tomatoes and Eggs
Mirza Ghasemi is a flavourful Persian aubergines/eggplant dip from northern Iran. If you tried my previous Mirza Ghasemi recipe, I encourage you to give this one a go as well, whether you want to serve it with real or vegan eggs.
In this recipe the smoked aubergines are at the forefront of the dish, not being overpowered by the tomatoes, eggs or any other flavours. I promise you, it tastes like a piece of heaven.
Ash-e Reshteh - Persian Noodle, Herb and Bean Pottage
There are many types of aash. Ash-e Reshteh is probably the most popular one. This thick soup is flavour packed with herbs, spinach, beans, lentils, onions, and other goodies. Reshteh refers to the noodles that are used for Ash-e Reshteh. You can find them in Middle Eastern shops or online. Make sure to buy the ones for ash, not for polo.