Persian Cabbage Soup (Ash-e kalam)

Azerbaijani peopel  in NW of Iran,  have their own magnificent recipes. This  soup is one of those.

It is called ‘Azari cabbage aashآش کلم  or kalam aashi کلم آشی  in Azari language.  Maybe you ask what is aash (aush) ?? In Iranian cuisine  there are two kinds of  liquid food.  Aash is a thick soup which is served warm and hot and exactly like soup made with variation of vegetables, noodles,, stocks and spices. This dish is spelling: Ash, aash, aush, ashe.

But soup is a thin and light liquid food, served warm and made by combining vegetables with water, stock, spices,…

Ash or aush is popular food in Iranian, Turkish, Afghani, Azerbaijani and Caucasian cuisine.There are tens and tens of thick soup in Persian cuisine. Like Ash reshteh ( noodle soup), ash doogh,  ash anaar, ……

Ingredients

• 1 cup bulgur or oatmeals
• 1/2 cup cooked chickpeas
• 1 cup cabbage leaves, finely chopped
• 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped
• 4 tbsp fried onions
• 1/2 tsp turmeric
• 2 beef stock cubes
• 3-4 tbsp Yogurt
• 1 tsp dried mint (fry in oil for 1 minute)
• Salt and pepper to taste
• Olive oil

How to make it??

Bring to  a boil water in a pot, add beef stock cubes and dissolve them.

Then, add cooked chickpeas, bulgur, oil and spices.Allow to cook for 10 minutes.

Then, add chopped cabbage leaves, herbs and fried onions.

Stir occasionally. Allow aash cook for 20 minutes over low to medium heat. Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

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Cabbage aash (a soup from Iranian Azerbaijan)

Ingredients

• 1 cup oatmeal

• 1/2 cup cooked chickpeas

• 1 cup cabbage leaves, finely chopped

• 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped

• 4 tbsp fried onions

• 1/2 tsp turmeric

• 2 beef stock cubes

• 3-4 tbsp Yogurt

• 1 tsp dried mint (fry in oil for 1 minute)

• Salt and pepper to taste

• Olive oil

How to make it??

Bring to  a boil water in a pot, add beef stock cubes and dissolve them.Then, add cooked chickpeas,oatmeal, spices and oil.

Allow to cook for 10 minutes. Then add chopped cabbage leaves, herbs and fried onions. Stir occasionally. Let aash cook for 20 minutes over low to medium heat.Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

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