Ash-e doogh
Ash-e doogh is a traditional Iranian soup that’s especially popular in the region of Azeri. This thick soup is usually made with a combination of yogurt or ayran, vegetables such as purslane, spinach, onions, garlic, peas, and chickpeas, fresh herbs such as mint, parsley, coriander, and tarragon, as well as eggs, rice, lamb meatballs, beans, and various spices.
When served, ash-e doogh is often topped with mint and garlic fried in oil. This yogurt soup is also popular in Turkey and Azerbaijan.
Ash-e jo
Ash-e jo is a hearty Iranian soup which combines barley and various beans and lentils. It appears in numerous varieties and can be complemented with various vegetables, spices, and fresh herbs. Even though meat is easily incorporated into the soup, it is not a traditional ingredient used in the preparation of ash-e jo.
The soup is characterized by its thick texture and a slightly sour taste provided by freshly squeezed lemon juice and barberries.
Ash reshteh
Ash reshteh is a thick Iranian soup made with reshteh noodles. The dish belongs to a wider group of ash dishes, which are commonly consumed across the country. Besides reshteh noodles, other components include a variety of vegetables such as beans, onions, and chickpeas, together with green leafy vegetables and lentils.
Just like numerous other Iranian dishes, ash reshteh is generously spiced with traditional Iranian herbs such as cilantro, parsley, mint, and chives. The unusually sour taste of the dish is gained with whey, or kashk, a common Iranian dairy product.
This comforting soup also has a symbolic meaning for the Iranians – reshteh noodles symbolize fortune and supposedly bring good luck. Because of this, ash reshteh is a common staple during the Persian New Year celebrations and is usually served at important events.
This hearty Iranian soup is best served after it has been left to rest. Although it is usually associated with winter season, it is enjoyed all year round. Ash reshteh is also commonly consumed in Azerbaijan.
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