Regional Specialties

Āsh-e Rīvās-e Kūhī [Mountain Rhubarb Pottage | vegan]

Born from the arid mountains of Semnan, this nomadic pottage pairs a hearty, earthy base of legumes with the sharp, bright bite of wild rhubarb. It’s a historical winter staple designed for survival, finished with a generous crown of sweet, caramelized onions.

Mountain Rhubarb Pottage from Semnan | vegan

Origin: Regional Specialty (Kavīr)

This recipe is a direct adaptation of Vagreh Āsh, a historical pottage from the remote village of Joveyn in Iran’s arid Semnan Province. The original dish was engineered by local farmers and the nomadic Sangsar tribes to provide dense, caloric energy and heat-inducing spices during migrations across extreme altitudinal zones. It’s considered so culturally vital that it is officially registered on Iran’s National Intangible Cultural Heritage list.

The dish derives its signature sourness from vagreh, a wild mountain plant unique to the region. To replicate this specific profile without compromising the dish's authenticity, this version utilizes rhubarb (rīvās). Rhubarb grows wild in the Iranian mountains and delivers a similar sharp, astringent acid that helps cut through the heavy, earthy density of the legumes.

Serves: 4-6
Preparation time: 30 minutes (plus 4-6 hours soaking)
Cooking time: 1 hour 30 minutes

Mountain Rhubarb Pottage from Semnan | vegan

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