Sign in Subscribe

Thin & Thick Soups

This section explores the light, broth-based *sūp* and the hearty, nutrient-dense *āsh*. These pottages, often built upon a foundation of legumes, grains, and an abundance of fresh herbs, represent the soul of Iranian communal dining. Whether finished with a salty drizzle of *kashk* or brightened with lime, these dishes are designed to sustain rather than serve as mere starters.

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

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.

Āsh-e Sāk [Spinach & Split Pea Pottage | vegan]

Āsh-e Sāk [Spinach & Split Pea Pottage | vegan]

A dense, earthy stew from Golestan shaped by centuries of trade. Transforming simple split peas and spinach into a rich, comforting stew, its unique profile has proven to be an unexpected hit across diverse palates.

Āsh-e Pesteh [Pistachio Pottage | vegan]

Āsh-e Pesteh [Pistachio Pottage | vegan]

A rare specialty from Kerman province, the epicenter of Iranian pistachio cultivation. A modern cousin to an ancient dish of wild pistachios. They are blended into a rich, dairy-free broth. However, achieving this smooth, pale-green emulsion requires specific ingredients.

Āsh-e Jo [Barley Pottage| vegan option]

Āsh-e Jo [Barley Pottage| vegan option]

One of the most ancient of all Persian *āsh*, a rustic winter comfort food. The foundation is slow-cooked barley, which gives the stew a thick, porridge-like consistency.