Ashe Ab ghooreh | Tabrizi Sour Grape Soup

Ashe Abghooreh is a traditional Persian dish originally from Tabriz. This delicious soup is made from sour grapes or simply sour grape juice. It may be called “Ashe Ghooreh” too. People from Hamedan make this dish too. So, it is pretty popular among Persians.

Ashes are the most filling beneficial dishes you can find in Persian cuisine. There are many different kinds of Persian aushes like Mast, Sabzi and Doogh. Ashe Abghoore is the new one you’re gonna learn.

Using nourishing ingredients in making this dish resulted in having a very filling and beneficial main course. It can be served as lunch or dinner. The delicious recipe will drive you crazy and you would not regret making it.

Sour grapes are very tasty fruits that are used in special regions. Persians apply many different recipes to use these unripe fruits. Grapes are wonderful fruits that you can benefit from the ripe to unripe kind of them. Also the over ripe kind is raisin.

What are you waiting for? Let us go and see the recipe. You will enjoy reading the recipe, let alone following the instruction and making the dish!

Ashe Ab ghooreh | Tabrizi Sour Grape Soup Recipe

PersianGood Team

Ashe Abghooreh is a traditional Persian dish originally from Tabriz. This delicious soup is made from sour grapes or simply sour grape juice. It may be called “Ashe Ghooreh” too. People from Hamedan make this dish too. So, it is pretty popular among Persians.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Course Main Course, Side Dish

Cuisine persian

Servings 6 people

Ingredients

  

• 1 unit wheat bulgur
• 1 unit rice
• 700 g vegetables (leek and parsley) 350 g each
• 1 unit black-eyed peas
• ½ unit sour grape juice or sour grapes
• 1 onion big
• 4 tomatoes
• 1-2 tbsp tomato paste
• 3 units meat stock
• 4-5 tbsp fried onion
• 1-2 tbsp fried mint
• salt as much as required
• turmeric as much as required
• pepper as much as required
• oil as much as required

Instructions

 

• Soak the black-eyed peas and exchange their water several times to have a better cooking process. Then pick a suitable pot and place the black-eyed peas in them with water and let it cook.
• Peel the onion first, then wash it and dice it into small cubed shapes. Pick a frying pan that is deep or simply a pot and grease it with3-4 tbsp of oil and fry the onions until they turn gold.
• Add some salt and turmeric to the frying onions. Grate the tomatoes and add the grated tomatoes and tomato paste to the pan. Let the juice of the grated tomato vanishes away. Now it is the time to add the meat stock to the content. Bring the mixture to the boil.
• You should have soaked the bulgur for at least 3 hours beforehand. Add the bulgur to the content of the pan and stir them properly. Then put the lid of the pan or the pot partially and let it cook for a while.
• When the bulgur is parcooked, add the previously soaked rice to the content and let them cook properly. Meanwhile stir the Ash in order not to have it burnt and be aware that you might need adding some boiling water.
• In the next step add the washed and finely chopped vegetables to the pot and when they are cooked add the cooked blacked-eyed peas to them and stir the ash. You need to leave the Ash alone for about an hour on the low heat flame of the gas burner.
• In the last minutes of the cooking process, add the fried onions and the fried mint to the Aush. Taste the salt, turmeric and the pepper of the Aush and if the flavor is not okay, add some to it. Then add the sour grapes or the sour grape juice (Ab ghooreh, as it is shown in the picture) to the Aush. After10 minutes the aush is ready. Use fried onion and fried mint to garnish the dish. Have fun eating it.
  

Helping Notes to Have a Better Aushe Ab Ghoore!

• Sometimes, in different recipes, legumes like split chickpeas and lentils are used too. It all depends on your personal taste.
• If you prefer, you can add barley bulgur just as much as wheat bulgur to the ash.
• Some people replace black-eyed peas with kidney beans.
• The very important factor in using legumes is soaking them the night before you cook the Aush.
• While cooking bulgur, put the lid of the pot partially. Do not cover the pot completely.
• You can replace the meat stock with the chicken stock if you want.
• If you prefer you can add some Aloocheh to the aush.

Did you like this Tabrizi Aush? Let us know by leaving your comments. Thanks!