Āsh & soup
Sumac Ash
آش سماق
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)
- legumes 140 g
- herbs ash 250 g
- sumac 150 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 legumes and grains when needed.
Cook the longest-cooking ingredients first.
Add herbs, meat, or finishing ingredients.
Simmer gently until thick and fully developed.
Finish with seasoning and the traditional garnish.
Cook's notes
Stir frequently as the mixture thickens to prevent scorching, and add quick-cooking ingredients later rather than too early.
Background
This item belongs to Isfahan’s culinary heritage, shaped by strong urban food, bazaar, hospitality, and edible-souvenir traditions.
Nutrition
| Energy | 370 kcal |
|---|---|
| Protein | 18 g |
| Fat | 12 g |
| Carbohydrate | 48 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: IR0561 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/isfahan-province