Aush: Difference between revisions

Aush
	Aush reshteh
Alternative names	Āsh, Ash, Aash
Type	Soup
Place of origin	Persia (now Iran)
Region or state	Iran, Afghanistan, Azerbaijan, Turkey, Caucasus,
Serving temperature	hot
Main ingredients	Noodles, vegetables, broth, chaka
Variations	ash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh (yogurt soup), ash-e sak (spinach stew).
	Media: Aush;

Browse history interactively

← Previous edit

Content deleted Content added

VisualWikitext

Inline

Latest revision as of 01:21, 23 February 2024

Aush (Persian: آش), sometimes transliterated as ash or āsh, is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine, and is also found in Azerbaijani,^[2] Turkish,^[3] and Caucasian cuisines.^[2]

Etymology

The spelling of the name of this dish varies in English and can include aush, āsh, ashe, ashe, āshe, aash, or osh. Aush means "thick soup" in Iranian languages.

The noun "cook" translates to "Ashpaz" (آشپز) in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks aush".^[2] Also the word "kitchen" in Persian is "Ashpazkhaneh" (آشپزخانه) literally meaning "house of cook".^[4]^[5]

History

This Persian dish has its roots in ancient times, with some accounts tracing it to the Sasanian Empire from the 3rd to the 7th century AD.^{[citation needed]} Aush was originally a humble peasant food that arose due to the need for sustenance in a challenging agricultural environment.^{[citation needed]}

Aush plays a prominent role in Iranian celebrations and gatherings, with variations like Aush Reshteh taking center stage during Nowruz, the Persian New Year.^[6]

Ingredients

Aush is typically made with a variation of ingredients but may include flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), and optional meat such as ground lamb, beef or chicken.^[4]^[5]^[7]^[8]^[9] Depending on the type of aush, it could contain different types of grain, legumes (chick peas, black-eye beans, lentils), vegetables, tomato, herbs (parsley, spinach, dill, spring onion ends, coriander, dried mint), yogurt, onions, oil, meat, garlic, and spices, such as salt, pepper, turmeric, saffron, etc.

Aush can be considered a full meal or a first course.^[5] Aush can often be bought in Persian stores canned,^[10] as dried mixes or frozen.

Regional variation

Afghan cuisine

The Afghan soup is usually made with noodles and different vegetables in a tomato-based broth.^[11]^[12]^[13] The Afghan version of the soup is more likely to have tomatoes or a tomato broth. It is topped with chaka (yogurt sauce), fried garlic, and dried/crushed mint leaves.

Iranian cuisine

There are more than 50 types of thick soup (āsh) in Iranian cooking, ash reshteh being one of the more popular types; using reshteh.^[4] Some other well known āsh include ash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh (yogurt stew), ash-e sak (spinach stew), ash-e torsh (beet/pickle stew), and aush-e-shalqham (turnips stew). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips.^[4]^[5] In Jewish Iranian cuisine, aush is not typically served with dairy or yogurt.^[2]

References

^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. p. 142. ISBN 978-0-544-18631-6. Ash, origin : Persia
^ ^a ^b ^c ^d Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. p. 142. ISBN 978-0-544-18631-6.
^ "Aush | Pakistan Atlas".
^ ^a ^b ^c ^d "Ash-Reshteh (Persian New Years Noodle Soup) Recipe". Follow Me Foodie. Retrieved 2016-03-26.
^ ^a ^b ^c ^d "Āsh 'eh Anar, Pomegranate soup". Fig & Quince. Archived from the original on 2020-09-21. Retrieved 2016-03-26.
^ "What is Aush? (Meaning, History, Varieties of Persian Aush)". matinabad.com/en. Retrieved 2023-11-19.
^ Starkey, Joanne (1990-08-05). "DINING OUT; A New Taste (Afghani) in Huntington". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
^ Cook, Karla (2012-12-14). "A Review of Afghan Kabob Fusion, in Franklin Park". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
^ Julian, Sheryl (October 8, 2018). "Regional food from every corner of Iran celebrated in a new cookbook". BostonGlobe.com. The Boston Globe. Archived from the original on 2018-10-08. Retrieved 2021-11-02.
^ "Persian barley soup". Amazon.com. Retrieved 2016-03-25.
^ "Aush Vegetable Soup". Washington Post. 2014-12-14. Retrieved 2017-05-31.
^ Scholem, Richard Jay (1996-09-29). "Afghan Restaurant Offers Exotica for Frugal". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
^ Starkey, Joanne (2012-05-18). "A Review of Choopan Grill, in Hicksville". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.

[1] Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. p. 142. ISBN 978-0-544-18631-6. Ash, origin : Persia

[:2-2] Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. p. 142. ISBN 978-0-544-18631-6.

[3] "Aush | Pakistan Atlas".

[:0b-4] "Ash-Reshteh (Persian New Years Noodle Soup) Recipe". Follow Me Foodie. Retrieved 2016-03-26.

[:1b-5] "Āsh 'eh Anar, Pomegranate soup". Fig & Quince. Archived from the original on 2020-09-21. Retrieved 2016-03-26.

[6] "What is Aush? (Meaning, History, Varieties of Persian Aush)". matinabad.com/en. Retrieved 2023-11-19.

[7] Starkey, Joanne (1990-08-05). "DINING OUT; A New Taste (Afghani) in Huntington". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.

[8] Cook, Karla (2012-12-14). "A Review of Afghan Kabob Fusion, in Franklin Park". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.

[9] Julian, Sheryl (October 8, 2018). "Regional food from every corner of Iran celebrated in a new cookbook". BostonGlobe.com. The Boston Globe. Archived from the original on 2018-10-08. Retrieved 2021-11-02.

[10] "Persian barley soup". Amazon.com. Retrieved 2016-03-25.

[:0-11] "Aush Vegetable Soup". Washington Post. 2014-12-14. Retrieved 2017-05-31.

[12] Scholem, Richard Jay (1996-09-29). "Afghan Restaurant Offers Exotica for Frugal". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.

[:1-13] Starkey, Joanne (2012-05-18). "A Review of Choopan Grill, in Hicksville". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]

[12]

[13]

@@ Line 1: / Line 1: @@
+{{Short description|Variety of thick soups from Iranian and Afghan cuisines}}
-{{About||the village in Azerbaijan|Avuş|the city in Kyrgyzstan|Osh}}
+{{About||the town in Occitania, France|Auch|the village in Azerbaijan|Avuş|the city in Kyrgyzstan|Osh|an indigenous people of Tierra del Fuego|Haush}}
-{{Short description|Variety of thick soups from Iranian, Afghan, and Hyderabadi cuisine}}
+{{Infobox prepared food
-{{Infobox prepared food|name=Ash|image=Ash e reshte.jpg|caption=[[Aush reshteh]]|alternate_name=Āsh, Aush, Aash|country= {{IRN}}|region=[[Iran]], [[Afghanistan]], [[Azerbaijan]], [[Turkey]], [[Caucasus]], [[Hyderabad Deccan]]
+| name = Aush
-|creator=|course=|type=[[Soup]]|served=hot|main_ingredient=[[Noodle]]s, [[vegetable]]s, [[broth]], [[Strained yogurt|chaka]]|variations=[[ash-e anar]] (pomegranate stew), ash-e-jo (barley stew), [[ashe doogh|ash-e doogh]] (yogurt soup), ash-e sak (spinach stew).|calories=|other=}}
+| image = Ash e reshte.jpg
-'''Ash''' ({{lang-fa|آش}}), sometimes transliterated as '''aush''' or '''āsh''', is a variety of thick [[noodle soup]]s, which are usually served hot and is part of [[Iranian cuisine]], [[afghan cuisine]], and [[Hyderabadi cuisine]]. The [[afghans|afghan]] version is more of a noodles and curry(qorma) dish, while the [[iranian peoples|iranian]] version is a thick pottage dish. It is also found in <ref name=":2">{{Cite book|last=Marks|first=Gil|url=https://books.google.com/books?id=gFK_yx7Ps7cC|title=Encyclopedia of Jewish Food|date=2010-11-17|publisher=HMH|isbn=978-0-544-18631-6|location=|pages=142|language=en}}</ref> [[Azerbaijani cuisine|Azerbaijani]],<ref name=":2" /> Turkish, and  [[Caucasian cuisine|Caucasian]] cuisine'''.'''
+| caption = [[Aush reshteh]]
+| alternate_name = Āsh, Ash, Aash
+| country = Persia (now [[Iran]])<ref>{{Cite book |last=Marks |first=Gil |url=https://books.google.com/books?id=gFK_yx7Ps7cC |title=Encyclopedia of Jewish Food |date=2010-11-17 |publisher=HMH |isbn=978-0-544-18631-6 |language=en|page=142|quote=Ash, origin : Persia}}</ref>
+| region = [[Iran]], [[Afghanistan]], [[Azerbaijan]], [[Turkey]], [[Caucasus]],
+| creator =
+| course =
+| type = [[Soup]]
+| served = hot
+| main_ingredient = [[Noodle]]s, [[vegetable]]s, [[broth]], [[Strained yogurt|chaka]]
+| variations = [[ash-e anar]] (pomegranate stew), ash-e-jo (barley stew), [[ashe doogh|ash-e doogh]] (yogurt soup), ash-e sak (spinach stew).
+| calories =
+| other =
+}}
+'''Aush''' ({{lang-fa|آش}}), sometimes transliterated as '''ash''' or '''āsh''', is a variety of thick soup, usually served hot. It is part of [[Iranian cuisine]] and [[Afghan cuisine]], and is also found in [[Azerbaijani cuisine|Azerbaijani]],<ref name=":2">{{Cite book |last=Marks |first=Gil |url=https://books.google.com/books?id=gFK_yx7Ps7cC |title=Encyclopedia of Jewish Food |date=2010-11-17 |publisher=HMH |isbn=978-0-544-18631-6 |location= |pages=142 |language=en}}</ref> [[Turkey|Turkish]],<ref>{{cite web | url=https://pakistanatlas.com/food/aush/ | title=Aush &#124; Pakistan Atlas }}</ref> and [[Caucasian cuisine|Caucasian]] cuisines.<ref name=":2" />
 == Etymology ==
-The spelling of the name of this dish varies in English and can include ''āsh'', ''aush'', ''ashe'', ''ashe'', ''āshe'', ''aash'', or ''osh''. Aush means "thick soup" in [[Iranian languages]].
+The spelling of the name of this dish varies in English and can include ''aush'', ''āsh'', ''ashe'', ''ashe'', ''āshe'', ''aash'', or ''osh''. Aush means "thick soup" in [[Iranian languages]].
-The word "cook" translates to "Ashpaz" (آشپز) in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks ash".<ref name=":2" /> Also the word "kitchen" in Persian is "Ashpazkhaneh" (آشپزخانه) literally meaning "the place or house of the cook" .<ref name=":0b" /><ref name=":1b" />
+The noun "cook" translates to "Ashpaz" ({{lang|fa|آشپز}}) in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks aush".<ref name=":2" /> Also the word "kitchen" in Persian is "Ashpazkhaneh" ({{lang|fa|آشپزخانه}}) literally meaning "house of cook".<ref name=":0b" /><ref name=":1b" />
+==History ==
+This Persian dish has its roots in ancient times, with some accounts tracing it to the [[Sasanian Empire]] from the 3rd to the 7th century AD.{{Citation needed|date=February 2024}} Aush was originally a humble peasant food that arose due to the need for sustenance in a challenging agricultural environment.{{Citation needed|date=February 2024}}
+Aush plays a prominent role in Iranian celebrations and gatherings, with variations like Aush Reshteh taking center stage during Nowruz, the Persian New Year.<ref>{{Cite web|url=https://matinabad.com/en/varieties-of-aush/|title=What is Aush? (Meaning, History, Varieties of Persian Aush)|website=matinabad.com/en|access-date=2023-11-19}}</ref>
 ==Ingredients==
-Ash is typically made with a variation of ingredients but may include flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), and optional meat such as ground lamb, beef or chicken.<ref name=":0b" /><ref name=":1b" /><ref>{{Cite news|url=https://www.nytimes.com/1990/08/05/nyregion/dining-out-a-new-taste-afghani-in-huntington.html|title=DINING OUT; A New Taste (Afghani) in Huntington|last=Starkey|first=Joanne|date=1990-08-05|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref><ref>{{Cite news|url=https://www.nytimes.com/2012/12/16/nyregion/a-review-of-afghan-kabob-fusion-in-franklin-park.html|title=A Review of Afghan Kabob Fusion, in Franklin Park|last=Cook|first=Karla|date=2012-12-14|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref><ref>{{Cite web|last=Julian|first=Sheryl|date=October 8, 2018|title=Regional food from every corner of Iran celebrated in a new cookbook|url=https://www.bostonglobe.com/lifestyle/food-dining/2018/10/08/regional-food-from-every-corner-iran-celebrated-new-cookbook/BNWeP9quiUeCUGbTanVVxL/story.html|url-status=live|access-date=2021-11-02|website=BostonGlobe.com|publisher=The Boston Globe|language=en-US|archive-url=https://web.archive.org/web/20181008223918/https://www.bostonglobe.com/lifestyle/food-dining/2018/10/08/regional-food-from-every-corner-iran-celebrated-new-cookbook/BNWeP9quiUeCUGbTanVVxL/story.html |archive-date=2018-10-08 }}</ref> Depending on the type of aush, it could contain different types of grain, legumes ([[chick peas]], [[black-eye bean]]s, [[lentil]]s), vegetables, tomato, herbs ([[parsley]], [[spinach]], [[dill]], [[spring onion]] ends, [[coriander]], dried [[Mentha|mint]]), yogurt, [[onion]]s, [[oil]], [[meat]], [[garlic]], and [[spice]]s, such as [[salt]], [[Black pepper|pepper]], [[turmeric]], [[saffron]], etc.
+Aush is typically made with a variation of ingredients but may include flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), and optional meat such as ground lamb, beef or chicken.<ref name=":0b" /><ref name=":1b" /><ref>{{Cite news|url=https://www.nytimes.com/1990/08/05/nyregion/dining-out-a-new-taste-afghani-in-huntington.html|title=DINING OUT; A New Taste (Afghani) in Huntington|last=Starkey|first=Joanne|date=1990-08-05|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref><ref>{{Cite news|url=https://www.nytimes.com/2012/12/16/nyregion/a-review-of-afghan-kabob-fusion-in-franklin-park.html|title=A Review of Afghan Kabob Fusion, in Franklin Park|last=Cook|first=Karla|date=2012-12-14|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref><ref>{{Cite web|last=Julian|first=Sheryl|date=October 8, 2018|title=Regional food from every corner of Iran celebrated in a new cookbook|url=https://www.bostonglobe.com/lifestyle/food-dining/2018/10/08/regional-food-from-every-corner-iran-celebrated-new-cookbook/BNWeP9quiUeCUGbTanVVxL/story.html|url-status=live|access-date=2021-11-02|website=BostonGlobe.com|publisher=The Boston Globe|language=en-US|archive-url=https://web.archive.org/web/20181008223918/https://www.bostonglobe.com/lifestyle/food-dining/2018/10/08/regional-food-from-every-corner-iran-celebrated-new-cookbook/BNWeP9quiUeCUGbTanVVxL/story.html |archive-date=2018-10-08 }}</ref> Depending on the type of aush, it could contain different types of grain, legumes ([[chick peas]], [[black-eye bean]]s, [[lentil]]s), vegetables, tomato, herbs ([[parsley]], [[spinach]], [[dill]], [[spring onion]] ends, [[coriander]], dried [[Mentha|mint]]), yogurt, [[onion]]s, [[oil]], [[meat]], [[garlic]], and [[spice]]s, such as [[salt]], [[Black pepper|pepper]], [[turmeric]], [[saffron]], etc.
-Ash can be considered a full meal or a first course.<ref name=":1b">{{Cite web|last=|first=|date=|title=Āsh 'eh Anar, Pomegranate soup|url=https://figandquince.com/ash/|url-status=live|archive-url=https://web.archive.org/web/20200921065016/https://figandquince.com/ash/ |archive-date=2020-09-21 |access-date=2016-03-26|website=Fig & Quince}}</ref> Aush can often be bought in Persian stores canned,<ref>{{Cite web|url=https://www.amazon.com/aasan-ash-persian-barley-soup/dp/B00LIBH3HI|title=Persian barley soup|website=Amazon.com|access-date=2016-03-25}}</ref> as dried mixes or frozen.
+Aush can be considered a full meal or a first course.<ref name=":1b">{{Cite web|last=|first=|date=|title=Āsh 'eh Anar, Pomegranate soup|url=https://figandquince.com/ash/|url-status=live|archive-url=https://web.archive.org/web/20200921065016/https://figandquince.com/ash/ |archive-date=2020-09-21 |access-date=2016-03-26|website=Fig & Quince}}</ref> Aush can often be bought in Persian stores canned,<ref>{{Cite web|url=https://www.amazon.com/aasan-ash-persian-barley-soup/dp/B00LIBH3HI|title=Persian barley soup|website=Amazon.com|access-date=2016-03-25}}</ref> as dried mixes or frozen.
 ==Regional variation==
 ===Afghan cuisine===
-The [[Afghan cuisine|Afghan]] soup is usually made with [[noodle]]s and different vegetables in a tomato-based broth.<ref name=":0">{{Cite web|url=https://www.washingtonpost.com/recipes/aush-vegetable-soup/14366/|title=Aush Vegetable Soup|date=2014-12-14|website=Washington Post|access-date=2017-05-31}}</ref><ref>{{Cite news|url=https://www.nytimes.com/1996/09/29/nyregion/afghan-restaurant-offers-exotica-for-frugal.html|title=Afghan Restaurant Offers Exotica for Frugal|last=Scholem|first=Richard Jay|date=1996-09-29|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref><ref name=":1">{{Cite news|url=https://www.nytimes.com/2012/05/20/nyregion/a-review-of-choopan-grill-in-hicksville.html|title=A Review of Choopan Grill, in Hicksville|last=Starkey|first=Joanne|date=2012-05-18|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref> The Afghan version of the soup is more likely to have tomatoes or a tomato broth. It is topped with [[Strained yogurt|chaka]] (yogurt sauce), fried garlic, and dried/crushed [[Mentha|mint]] leaves. The dish resembles a mix of [[indian cuisine|indian]] and [[persians|persian]] cuisines, much like [[afghan cuisine|afghan]] food as a whole.
+The [[Afghan cuisine|Afghan]] soup is usually made with [[noodle]]s and different vegetables in a tomato-based broth.<ref name=":0">{{Cite news|url=https://www.washingtonpost.com/recipes/aush-vegetable-soup/14366/|title=Aush Vegetable Soup|date=2014-12-14|newspaper=Washington Post|access-date=2017-05-31}}</ref><ref>{{Cite news|url=https://www.nytimes.com/1996/09/29/nyregion/afghan-restaurant-offers-exotica-for-frugal.html|title=Afghan Restaurant Offers Exotica for Frugal|last=Scholem|first=Richard Jay|date=1996-09-29|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref><ref name=":1">{{Cite news|url=https://www.nytimes.com/2012/05/20/nyregion/a-review-of-choopan-grill-in-hicksville.html|title=A Review of Choopan Grill, in Hicksville|last=Starkey|first=Joanne|date=2012-05-18|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref> The Afghan version of the soup is more likely to have tomatoes or a tomato broth. It is topped with [[Strained yogurt|chaka]] (yogurt sauce), fried garlic, and dried/crushed [[Mentha|mint]] leaves.
 ===Iranian cuisine===
@@ Line 26: / Line 45: @@
 * [[Ash-e anar]]
 * [[Ash reshteh]]
+* [[Ash-e doogh|Ash-e-doogh]]
 *[[Chorba]]
 * [[Kalehjoosh]]
 * [[List of soups]]
-==Sources==
+==References==
 {{reflist}}
@@ Line 40: / Line 60: @@
 [[Category:Azerbaijani soups]]
 [[Category:Turkish soups]]
+[[Category:Caucasian cuisine]]
+[[Category:Pakistani cuisine]]