Ashe Sabzi Shirazi | Persian Herb Broth

Aushe Sabzi is one of the traditional Persian dishes and it is usually made as nazri. This ash is very popular among people from Shiraz. They adore this stew-like dish and commonly serve it as breakfast. Kalam Polo Shirazi is another traditional dishes originally from Shiraz. The other dish which is popular in Shiraz is Halim Bademjoon.

This aush is very healthy and beneficial because of the legumes and the meat used in it. this delicious ash is served with lime juice and sangak bread. This dish is garnished by Piaz dagh and Sir dagh and in itself enhances the flavor.

This Shirazi dish is very filling and can be a nourishing main course. You can make your afternoon delightful by making this dish at home.

Want to make your winter morning warm? Do not hesitate to make this winter friendly dish! Also learn more about winter-friendly dishes on this site. Be with us.

Ashe Sabzi Shirazi | Persian Herb Broth Recipe

PersianGood Team

Aushe Sabzi is one of the traditional Persian dishes and it is usually made as nazri. This ash is very popular among people from Shiraz. They adore this stew-like dish and commonly serve it as breakfast. Kalam Polo Shirazi is another traditional dishes originally from Shiraz.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Course Main Course, Side Dish

Cuisine persian

Servings 6 people

Ingredients

  

• 500 g lamb
• 400 g vegetables (Leek, tarragon, dill)
• 100 g chickpeas
• 100 g lentils
• 100 g kidney beans
• 100 g rice
• 1 onion
• 3 tbsp piaz dagh
• salt as much as required
• black pepper as much as required
• red pepper as much as required
• turmeric as much as required
• oil as much as required
• 2 dried tarragon

Instructions

 

• To make this delicious ash you need to soak the legumes the night before for the better cooking process. When you want to make Ashe Sabzi Shirazi, exchange the water and sprinkle some salt. Then heat the pot and let them cook. Cook the lentils separately.
• Wash and clean the meat and then pick another pot. Cook the lamb with one onion and some turmeric and red pepper in 1 liter of water.
• Wash the rice and then change the water. Add some salt and 2-3 drops of oil and cook the rice too.
• Wash the vegetables carefully and chop them. Then pick a frying pan and grease it with oil and stir fry the vegetables in them. Do not fry them too much because it destroys the benefits of the vegetables.
• Add the rice to the well-cooked legumes and also add the fried vegetables.
• When the meat is cooked perfectly, discard it from its juice, remove the bones and pound the meat until it is tender. Then add the pounded meat and the meat juice to the mixture of rice and legumes and vegetables and stir them over and over. Then heat the pot and let it boil for some minutes.
• Pick another small pot or pan and grease it with oil. Pick half amount of the fried onions and place it into the pot and add some salt and turmeric, also some black pepper. Then pour the juicy fried onions into the boiling aush pot and stir.
• Powder the dried tarragon and soak it a bit and then add it to the pot.
• Pick one third of the ash and place it into a bowl. Pound the content properly. Then add it to the pot again. It helps to have a better consistent ash. Let the aush boils a little longer and it causes a Ja Oftadeh Ash! Your tasty ashe sabzi is ready to be served. You can serve it in small bowls and garnish it with Piaz Dagh.

Tips to have a better Aushe Sabzi

• The best meat for this ash is lamb, preferably neck or the shoulder.
• To make Persian ashes you need long time consideration. Also you need low heat flames for cooking ashes.
• Do not use electric whisk or electric meat tenderizer for the meat.
• Notice that the legumes must be well-cooked.
• When you can call your ash well-cooked that everything has been smashed together.
• The secret to have a tasty and high quality ash is to stir it constantly.

Eating Ash sabzi in best Ash forooshi of Shiraz

Ash forooshi is a store that makes and sells broth. One of the best places to try Persian broth is Ash kade or Ash Forooshi. As this Ash is originally from Shiraz, you can go to some broth stores like Ash Kade Khatoon, Baba Ash, Ash Kade Hang and many other fantastic sores. These stores are open early in the morning to make Ashe sabzi for breakfast.

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