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Ash (Thick Persian Soup)
Ash (Thick Persian Soup)

Before you jump to Ash (Thick Persian Soup) recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

Wholesome eating encourages a feeling of health and wellbeing. If we eat more healthy meals and a smaller amount of the detrimental ones we usually feel much better. A little bit of pizza doesn’t make you feel as healthy as consuming a fresh green salad. Sometimes it’s difficult to find wholesome foods for snacks between meals. Shopping for snacks can be a struggle because you have so many options. Here are some healthy snacks that can be used when you need an instant pick me up.

Whole grain foods are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be fantastic for quick treats to eat on the go. Whole grains are generally better than processed grains present in white bread.

A large selection of quick health snacks is easily obtainable. When you make the choice to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to ash (thick persian soup) recipe. You can have ash (thick persian soup) using 14 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to prepare Ash (Thick Persian Soup):
  1. You need Beef ka Keema = half kg
  2. You need Qaroot ya dahi ki thick lassi 1 jug
  3. Get 1 bundle Palak
  4. Use 1 bundle Podina
  5. Provide 2 bundle Sabiz piyz
  6. Get Tamator 1 Kadukash kiya howa
  7. Prepare 2 cup Boil Chanay =
  8. Use 2 cup Boil Lobia =
  9. Provide 2 cup Kali lobia =
  10. Provide Kali mirch hasb e ziqa
  11. Provide Namak hasb e zaiqa
  12. Use Adrak lasan ka paste 1 tspn
  13. Take Piyaz 1 choti c break kati howi
  14. Use Mirch = 1tbpsn
Steps to make Ash (Thick Persian Soup):
  1. Is recipe ki speciality ye qaroot hy jo iran may** kashk** ke naam say jana jata hy usually ye dahi hoti hy jis ka pani nikal kar is may tora atta or namak mix kar ke asy choty sy phery bana ke dry kiya jata hy or save kar lety hy or ye taste may khata hota hy.
  2. Ab is ko break kot lay.
  3. Or neem gram pani may ady ganty ke ley bigo lay.
  4. Or isy grind kar ke chaan lay. Ager ap ke pass qaroot available nahi hy tu ap eik jug thick c namak wali lasi use kar sakty hy.
  5. Lobia, kali lobia, or chanay boil kar lay.
  6. Sabiz piyz, palak podina kat lay or grind kar lay tory sy pani ke sath
  7. Eik pateely may tora sa oil dal ke tori c piyaz pink honay tak fry kry
  8. Ab is may boil beans dal day.or pakaye.
  9. Ab is may palak piyaz or podinay wala mixture add kar ke halik c anch par pakty rahy
  10. Eik packet spaghetti boil kar lay ya ash ke thick homemade noodles use kry is br may nay spaghetti sy banai hy ash wasy homemade noodles he is may use kiye jaty hy.
  11. Homemade noodles ke ley 3 cup grh ka safeed ata lay us may namk or oil dal ke ghond lay or eik bari c roti bel kar usy double fold kar ke knife sy choti choti strips kat lay or us ke uper khushk atta cherk ke rack lay or boil kar ke use kry ya tray may phela ke doop may rack lay or jab dry hojay tu save kar lay jab b ash bana ho noodles tyar pharhy hongay.
  12. Ab ye boil spaghetti is may add kar lay.
  13. Or qaroot ya lasi dal lay
  14. Or isy halki anch par thick honay tak pakaye lekin chula band na kry namak qaroot may phley sy hota hy ager kam hy tu add kar lay or sath he kali mirch b dal day.
  15. Eik pan may tora s oil dal kar is may piyz adrak lasan ka paste dal day or phir keema dal ke bounty rahy phir is may 1 kadukash kiya howa tamator dal day sath he namk mirch podina garammasla dal ke pakaye or sabiz mirchy b dal day jab pani dry hojay or keema gal jay tu chula band kar lay.
  16. Ab serving bowl may phley ash soup dal day or us ke uper keema dal lay or serve kar lay. Yummy ash tyar hy.

It is mostly served with whey and sometimes with vinegar. Ash reshteh, also known as ashe reshteh, is a delicious Iranian thick soup made of onion, chickpeas, pinto beans, lentils, herbs and noodles that is served with kashk (yogurt whey) and piles of fried onion and a drizzle of mint oil. Ash-E Reshteh (Thick Persian Legume Soup) is a community recipe submitted by leiladukes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. If using dried legumes, cook each one separately until tender and set aside before you proceed. (Using tinned ready-cooked is much easier!) Ash Reshteh is a classic Persian noodle soup with beans and herbs that is intensely aromatic, amazingly delicious, nutrient rich and a wholesome meal by itself. A one pot wonder that will become your go to recipe for a nourishing and tasty meal.

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