Ash Aloo Recipe | Best Persian Prune Soup
Ash Aloo Recipe
You cannot find anything more satisfying than a warm soup on a cold day. Ash Aloo is one of them. Ash is a thick Persian soup made with herbs and legumes in various methods. Today at Takrecipe, we want to share the recipe for making Ash Aloo, a vegetarian and delicious pottage made with prunes. This pottage is hearty and nourishing since it contains a high amount of vegetable protein and antioxidants. Stay with us to learn how to make this Ash in your home.
|Ingredients for four people|
|Red kidney bean||½ cup|
|Pinto bean||½ cup|
|Wheat bulgur||½ cup|
|Vegetables (Leek, parsley, spinach, dill)||500 g|
|Black pepper||½ tsp|
Ash Aloo Recipe
Wash and rinse the beans and wheat and set them in a water-filled bowl to soak over the night. This will help them to puff and make them more digestible. You should change their water every couple of hours.
Wash and add the prunes to a pot filled with a cup of water. Put it on heat and let them simmer until the prunes are tender. Then strain the prunes with a colander and set them aside. Keep the prune broth for the following steps.
Now drain the red kidney beans and pinto beans and add them to a pot. Pour 4 cups of water and bring it to a boil. Let it simmer for 45 minutes to an hour.
Now add the lentils to the pot and continue simmering. Lentils tend to cook faster than beans, so you should add them while the beans are half-cooked. Otherwise, lentils will be overcooked and become mushy, which is unpleasant.
Add the wheat bulghur and rice to a pot and fill it with water. Let them simmer in low heat until they get tender. It may take about an hour.
Then peel and cut the onions into thin slices and add them to a pan. Sauté the onions with some oil until they get caramelized.
Now add the ground turmeric and sauté them until it releases its color and aroma and infuses the onion with its golden hue.
Add the sautéed onion and simmered beans to the wheat and rice and let them cook on low heat for about 45 minutes to reach a nice consistency.
Wash and drain the herbs. Then transfer them to a tray and chop them finely. Add the chopped herbs and prune juice to the pot and let them cook. The more you cook Ash, the more delicious it becomes.
Chop the walnuts by rocking the knife and add them with prunes, salt, and black pepper to the pot and let them cook for an hour on gentle heat. The walnuts release their oil, and the pottage will have a thick consistency. Your Ash Aloo is ready now. Pour a ladle of Ash Aloo into a bowl and garnish it with fried onion and mint. Enjoy your meal!
Some may like to add meat to their Ash Aloo, like Ash Sholeh Ghalamkar. For this purpose, you have to sauté the chopped meat for a couple of minutes, simmer them for two to three hours, and then add them to the pot, along with the beans and cook them as above.
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