Ashe Tarkhineh | Persian Tarkhine Pottage Recipe

Persians consider Ash-e Tarkhine a natural antibiotic. This Persian pottage is a very delicious meal usually made in winter and cold autumn days. It helps you get better when you are having cold. Aushe tarkhine is similar to ashe doogh and ashe reshte.

Aush Tarkhineh is rather watery like consistent dish and it is very healthy. The dish is very popular in Iran especially in southwestern and southern states of Iran. The origin of the dish goes back to Lorestan province, also the name proves its origin. In Arak city, the ash is made in Sizdah-Be-Dar and Nowruz.

You can buy tarkhine particles from Iranian shops or you can make it at home, as it has been instructed below. You can also make it in hot summer days, lying under the rays of sun.

Do you want to learn how this healthy Persian dish is made? Follow along!

Tarkhineh Recipe

PersianGood Team

You can buy tarkhine from Iranian shops or you can make it at home. Making it is not that difficult. Follow the instructions to learn what to do.

5 from 1 vote

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Cook Time 30 minutes mins

Course basic cooked ingredients for dishes

Cuisine persian

Servings 6 people

Ingredients

  

• 500 g Wheat bulgur
• 1 tbsp Salt
• 1/5 kg Sour yogurt
• 1 teasp Turmeric
• ½ teasp Saffron
• 1 tbsp Dried pennyroyal
• ½ teasp Black pepper

Instructions

 

• You need to soak the wheat bulgur for at least 6 hours in a pot full of water. You can do the job the night before you want to make Tarkhineh. Then put them into a colander and let them dry.
• Beat the yogurt properly and let it become even. Pour it into a big pot and add the bulgur to them. Then place the pot on the gas burner and let it become heated on a low flame. You should stir the content time to time in order not to have it burnt or cemented. 1 hour is enough for the bulgur to cook properly.
• When you see the content has a neutral consistency, add the saffron and black pepper, salt, turmeric and the dried pennyroyal to the pot and stir carefully.
• When the consistency increases, discard the pot from the heat, put it aside and let it cool. When the content has cooled, pick a fistful amount, make a ball out of it and then press it a bit. Place them on a tray and put the tray in a dry place for days to have completely dried tarkhines.

Ashe Tarkhine Recipe

PersianGood Team

Ashe Tarkhineh is made in many different ways. The recipes come from Lorestan, Hamedan and even Arak. The one we brought is the most popular. Make this fantastic dish and enjoy.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine persian

Servings 6 people

Ingredients

  

• 3 Onions
• 8 Garlic cloves
• 75 g Chickpeas
• 1 glass Kashk
• 75 g Lentils
• 3 Tarkhineh balls
• 75 g Pinto beans
• 75 g Ash vegetables (parsley, dill, coriander, spinach, leek)
• 1 tbsp Dried mint
• Salt as much as required
• Turmeric as much as required
• Pepper as much as required

Instructions

 

• You need to soak the legumes before you make the food. It helps better cooking and improves digestion. Remember to exchange the water meanwhile. Soaking must last at least6 hours. The best time to soak is the night before you start the cooking.
• Soak the tarkhineh balls for almost 2 hours to soften them. Pick a suitable pot for the Aush. Rinse the legumes and add them to the pot (except the lentils). Also, remove the water of the Tarkhine balls and add them to the pot. Then pour 1 to 2 liters of water to the pot and bring them to the boil. Then reduce the heat.
• Wash the onions and peel them. Then dice them into small pieces and fry them in a pan. Wash the garlic cloves and dice them too. When the onions have fried, add the garlics and stir fry them. Sprinkle some salt, pepper and turmeric to the content and then discard the pan from the flame.
• In a small pan, pour some oil, when it is hot, add the dried mint and stir until the color changes. Then discard the pan and put it aside.
• Test the legumes, if they are parcooked, rinse the lentils and add them to the mixture. Lentils tend to cook quicker.
• Wash the vegetables and rinse them. Then dice them into pieces (not very small). When the legumes are cooked perfectly, add some salt to the pot then add the vegetables to them. Meanwhile you should not put the lid of the pot. The color of the vegetables should not change very much. Wait for 10 minutes and then add half amount of the garlic/onion content.
• After 30 to 40 minutes, when the vegetables are cooked well, add the Kashk and 10 to 15 minutes later the aush consistency would be desirable. Serve the aush in big bowls then garnish it with remaining fried onion and fried garlics. Have fun with your delicious traditional Aush!

The benefits of tarkhineh!

• It strengthens your muscles.
• Because of the high amount of proteins, it improves your immune system.
• It stimulates the blood cells generation and makes anemia better.
• It can be a very healthy dish for pregnant women.

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