Āsh & soup
Ash Barg
آش برگ
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Āsh & soup
- Where it is eaten
- Provincial
- Serving
- 350 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- local leaves 150 g
- legumes 140 g
- grains 150 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak dried legumes in advance
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Soak the dried legumes in advance and drain before cooking.
Cook the soaked legumes and grains until partly tender.
Combine with water or stock in a large pot.
Add herbs, noodles, meat, or the dish-specific ingredients at the appropriate stage.
Simmer gently, stirring regularly, until thick and fully cooked.
Adjust seasoning and serve with fried onions, mint oil, kashk, or the traditional garnish.
Cook's notes
Stir frequently as the mixture thickens to prevent scorching. Add quick-cooking ingredients such as noodles, kashk, or tender herbs at the appropriate late stage.
Background
This item is associated with Bakhtiari culture and the pastoral and nomadic life of the Zagros, where dairy, meat, saj breads, and mountain herbs are important.
Nutrition
| Energy | 380 kcal |
|---|---|
| Protein | 19 g |
| Fat | 10 g |
| Carbohydrate | 53 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0475 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods