Aush is a type of Persian soup and one of the oldest Persian cuisines. Beans, herbs, and noodle soup are the major ingredients of Aush. It has been one of the staple foods of people for many years. The Persian word for chef is “Ashpaz (آشپز),” composed of the word Aush. It indicates the significance of Aush in the Persian lifestyle and culture over centuries. Cooking aush is simple, and the ingredients were available. So it was common to have it several times a week. You might have heard that Persian Aush is an appetizer. Yes, but it’s as nutritious and heavy to serve as the main dish.
Persians serve Aush during the year, particularly winter. As Aush is served hot, it’s popular in winter. Having Aush in Persian New year (Nowroz)has become a ritual over the last few years. On the last day of the New year holiday 13th of the first month (April 2nd), Persian families spend the day outdoors and enjoy nature. It has become a ritual to have Aush Reshteh in the evening.
Different types of Aush
There are about 400 different types of Aush in Persian cultures. The most famous ones are as follows:
- Aush Reshteh
- Aush-e Doogh (yogurt)
- Aush-e Kashk (Curd)
- Aush Miveh (fruits Aush)
- Turnips Aush
- Sour Aush
- Aush-e Shole Ghalamkar
- Aush-e Anar (Pomegranate Aush)
- Aush Jo (Oat Aush)
- Sour Aush
The list goes on and on. But one of the most famous Persian Aush which has made an international name is Aush Reshteh. It’s a noodle soup cooked with herbs and beans. It’s amazingly delicious and a nutrient-rich dish that often people take it heavy.
Aush Reshteh ingredients
- Dried mint
- Persian soup noodles (Reshteh)
- Persian sun-dried yogurt or whey called Kashk (curd)
- Brown or green lentils
- Minced garlic
- Olive oil
- Mint leaves
- Two bunches of dill
- One bunch of chives
- One pound of cilantro
Aush Reshteh calorie
Are you looking for a great source of fiber? Aush Reshteh is a rich source of vitamin and fiber with lentils, beans, and chickpeas. According to MyFitnessPal, one bowl (250 grams) of Aush Reshteh contains 388 calories. It holds 69 g carbs, 4g fat, and 22g protein.
Aush Reshteh recipe
- You need to soak the beans a few hours before cooking Aush. Persian families soak them at least the day before. Soak the beans in a large bowl of water and set them aside long enough. Changing the water one or two times would be better.
- Prepare the herbs before cooking or whenever you have time. You should wash them very well, preferably a few times, then dry them. Cut them into medium to large pieces. The average size would be better.
- Put a large pot or Dutch over the stove and add four tablespoons of oil. When the oil is hot enough, add the chopped and sliced onions with salt. Cook for about 15 minutes and occasionally stir until the onions are golden brown. Now add garlic and cook for one minute but stir constantly.
- Drain the lentils and the beans and add them to the onions. Add the turmeric and one tablespoon of pepper. Bring the herbs and add them to the pot along with water. Water must cover all the mixture. Stir the mixture to combine. Bring the pot to boil, then reduce it to low heat and let it cook for one hour. But occasionally stir as the beans tend to stick and burn.
- Check the water in the pot. If it’s very thick, add one or two cups of water.
- It’s time to add Kashk to the pot. Place 1 1/2 cups of Kashk in a small bowl, then add a bit of water or the soup from the mixture to dissolve. Increase the heat and make the pot a boil. Now break the noodles in half and add them to the pot. Stir so not the noodles stick to the bottom of the pot. Reduce the heat and cook for 30 minutes; occasionally stir until the noodles are soft to chew.
- Aush Reshteh must be a bit thick. If it’s thicker, add one or two cups of more water. Taste it and add salt or pepper as needed.
- Persian families care about garnishing Aush Reshteh. They take it as the cooking process: roast mint, onion, and garlic separately. While serving Aush Reshteh in bowls, garnish with a small amount of the roasted material with Kashk on topping.