Aash Gholvat – Potato and Herb Stew with Eggs (Edit recipe)

What looks like a soup or a stew, but is neither? It is an Aash! Aash has always been front and center in Persian cuisine. This is a Persian term used to describe a thick style of soup that often combines a variety of beans, grains, sometimes noodles, herbs, spices, and meat. This Aash definitely packs a ton of flavors into a surprisingly simple vegetarian dish. The usual suspects in this Aash are Sabzi (fresh herbs in Farsi), and sprinkled on top fried dried mint leaves and caramelized onions.

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	554
Fat:	38 g
Carbohydrates:	42 g
Protein:	13 g
Cholesterol:	35 g
Sodium:	1708 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

3 cups Water
2 bunch Spinach, fresh, coarsely chopped
1/2 bunch Parsley, fresh, coarsely chopped
1/2 bunch Cilantro, fresh, coarsely chopped
1/2 bunch fresh Dill, coarsely chopped
4 Tbsp Dried Tareh (Persian Leeks)
4 Yukon Gold Potatoes, peeled (optional) and diced into 1/2 cubes
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Turmeric Powder
1 Tbsp Superfine White Rice Flour, mixed with 2 tablespoons cool water
4 cups Milk, whole or 2%, or 1 cup Kashk mixed into 3 cups water
2 Eggs, lightly beaten

Garnish

8 Tbsp Extra Virgin Olive Oil, divided
1/2 tsp Salt, divided
1 Onion, thinly sliced
1 Tbsp Dried Mint

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Aash

In a large pot, bring the water to a boil, add the chopped herbs and simmer for about 5 minutes.
Add the diced potatoes, salt, pepper, turmeric and rice flour mixture and bring to a gentle boil.
Reduce the heat, cover and simmer for about 15 minutes or until the potatoes have mostly softened.

Garnish

While the Aash is simmering, place 4 tablespoons of oil in a medium sized frying pan and gently saute the onions with 1/4 teaspoon of salt for 15 minutes or until lightly golden. Remove from the pan and set aside.
Add the remaining 4 tablespoons of oil and 1/4 teaspoon of salt to the same frying pan and saute the dried mint over low heat for 2-3 minutes until the mint becomes aromatic. Take extra care to not burn the mint.
Remove from the pan and set aside.

Aash (continued)

After the potatoes have simmered for 15 minutes, add the milk or diluted Kashk, bring the mixture back to a gentle boil and continue to simmer for another 5 minutes.
Slowly drizzle the beaten eggs into the Aash without stirring to make sure the eggs form a silken strand. Turn the flame off and allow to sit for 5 minutes.