{"id":2151,"date":"2020-11-10T02:04:30","date_gmt":"2020-11-10T02:04:30","guid":{"rendered":"http:\/\/peykmagazine.com\/en\/?p=2151"},"modified":"2020-11-10T02:04:32","modified_gmt":"2020-11-10T02:04:32","slug":"soups-and-ashes","status":"publish","type":"post","link":"http:\/\/peykmagazine.com\/en\/2020\/11\/10\/soups-and-ashes\/","title":{"rendered":"Soups and Ashes"},"content":{"rendered":"

Soups and Ashes<\/span><\/strong><\/span><\/h4>\n

\u201cSoup plays a vital role in Iranian traditions.\u00a0 <\/span>Many different kinds of soups are served to mark special occasions, and sharing a bowl of soup is believed to forge the bonds of friendship.\u00a0 <\/span>Some soups are thin, but many are thick and substantial enough to serve as main course.\u00a0 <\/span>An ash (rhymes with squash) is a wonderfully flavored thick soup.\u00a0 <\/span>In Persian, the cook is called ash-paz, or the soup preparer, and the kitchen is ash-paz khaneh, the place where soup is prepared.\u00a0 <\/span>For best results, make the ash a day in advance to give the flavors a chance to meld, and reheat it just before serving.\u00a0 <\/span>Add the garnish at the last minute, after pouring the soup into the tureen.\u00a0 <\/span>We Persians like to decorate our soups with various garnishes, creating patterns that are pleasing to the eye.\u00a0 <\/span>Just before serving, stir in the garnish.\u00a0 <\/span>Serve with warm crusty Persian bread-like sangak, lavash or pita.\u201d<\/p>\n

\"\"<\/h4>\n

Sweet & Sour Soup (Ash-e-miveh):<\/span>
\n<\/strong><\/span>Serves 6, <\/b>preparation time 30 minutes, cooking time 3 hours<\/h4>\n

Ash Ingredients:\u00a0<\/b><\/p>\n

3 onions, 2 peeled and thinly sliced, 1 peeled and grated; 1 pound ground meat or chicken; 2 \u00bd tsp. salt; \u00bd tsp. freshly ground pepper; \u00bd tsp. ground cinnamon; 1 cup chopped fresh parsley; \u00bd cup oil; \u00bd tsp turmeric; \u00bd cup yellow split peas or dried chickpeas; 8-10 cups water; \u00bd cup chopped fresh chives or scallions; \u00bd cup fresh beet leaves; \u00bd fresh chopped mint; 1 cup chopped fresh coriander leaves; 1 cup dried pitted prunes; 1 cup dried apricots; \u00bd cup rice; \u00bc cup walnuts; \u00bc cup sugar; \u00bc cup red wine vinegar<\/p>\n

Garnish Ingredients:<\/b>\u00a0 <\/span>l large onion, peeled and finely sliced; 5 cloves garlic, peeled and crushed; 2 Tbsp. oil; 1 tsp. dried mint flakes, crushed; \u00bc tsp. turmeric<\/p>\n

Preparations:<\/b><\/p>\n

1.<\/b>\u00a0 <\/span>In a bowl, combine grated onion with ground meat.\u00a0 <\/span>Add \u00bd tsp. salt, \u00bc tsp. pepper, \u00bc tsp. cinnamon, and 2 Tbsp. parsley.\u00a0 <\/span>Mix well and shape into meatballs the size of walnuts.<\/p>\n

2. <\/b>Brown the two sliced onions in \u00bc cup of oil in a large pot.\u00a0 <\/span>Sprinkle with 2 tsp. salt, \u00bc tsp. pepper, and turmeric.\u00a0 <\/span>Add the split peas or chickpeas and saut\u00e9 for a few minutes.\u00a0 <\/span>Pour in 8 cups of water.\u00a0 <\/span>Bring to a boil, reduce heat, cover, and simmer for 25 minutes over medium heat, stirring occasionally.<\/p>\n

3. <\/b>Add the remaining parsley, chives or scallions, beet leaves, fresh mint, and coriander. Simmer while covered for 25 additional minutes.<\/p>\n

4. <\/b>Add prunes, apricots, and meatballs and cook, covered, for 25 more minutes.<\/p>\n

5.<\/b>\u00a0 <\/span>Add rice and walnuts.\u00a0 <\/span>Cover and cook for 45 additional minutes.<\/p>\n

6. <\/b>Mix the sugar and vinegar together in a separate dish, then stir into the soup.\u00a0 <\/span>Cook for about 25 minutes longer.\u00a0 <\/span>Add more warm water if the ash is too thick.\u00a0 <\/span>Taste for seasoning and add more sugar or vinegar if needed to balance the sweet and sour.<\/p>\n

7. <\/b>Shortly before serving, prepare the garnish by browning the onion and garlic in 2 Tbsp. oil in a non-stick frying pan.\u00a0 <\/span>Remove from heat, add crushed mint flakes and turmeric to the pan, and mix well.<\/p>\n

8.<\/b> Pour warmed soup into a tureen.\u00a0 <\/span>Pour the garlic and mint garnish on top and serve with Persian flatbread such as sangak or lavash.<\/p>\n

Note<\/b>:\u00a0 <\/span>For richer, more developed flavors, make your soup the night before.\u00a0 <\/span>Just before serving, warm up the soup and add the garnish mixture of browned onions, garlic, and mint.<\/p>\n

\"\"<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

Soups and Ashes \u201cSoup plays a vital role in Iranian traditions.\u00a0 Many different kinds of soups are served to mark special occasions, and sharing a bowl of soup is believed to forge the bonds of friendship.\u00a0 Some soups are thin, but many are thick and substantial enough to serve as main course.\u00a0 An ash (rhymes<\/p>\n","protected":false},"author":2,"featured_media":2120,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-2151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nSoups and Ashes - Peyk Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/peykmagazine.com\/en\/2020\/11\/10\/soups-and-ashes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soups and Ashes - 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