Āsh & soup
Ash-e Shooli
آش شولی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- 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.
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.
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
Whisk the flour into cool liquid first to prevent lumps. Add the vinegar gradually so the sourness of the shooli remains balanced.
Background
Shooli is a well-known food of Yazd. Its use of greens, beet or turnip, and vinegar illustrates a cuisine adapted to an arid climate and locally available ingredients.
Nutrition
| Energy | 380 kcal |
|---|---|
| Protein | 19 g |
| Fat | 10 g |
| Carbohydrate | 53 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0189 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/ash-e-sholi