Ash Kashk is a traditional Persian soup that holds a special place in my heart. I learned this recipe from my grandmother in Northern Iran near Bandar Anzali, where we’d make it together for iftar during Ramadan. Every time I cook this dish, it brings back cherished memories and flavors from my childhood. In her memory, I’m sharing her beloved recipe with you, hoping it brings as much warmth to your table as it has to mine.
Ingredients:
• 1 cup Basmati Rice
• 1 cup Garbanzo Beans
• 1 cup Black-Eyed Peas
• 1 cup Fried Onion
• 2 cups Whey or Kashk
• 2 cloves Garlic, minced
• 2 tablespoons Dried Mint
• 1 ½ teaspoons Salt
• ½ teaspoon Black Pepper
• 1 teaspoon Turmeric
• ½ pound Ground Beef
• ½ cup Minced Onion
• 8-10 cups Water
Method:
Prep the Beans: Start by soaking the garbanzo beans and black-eyed peas in cold water for a few hours to reduce cooking time and remove excess gas.
Cook the Rice: Rinse the Basmati rice thoroughly, then place it in a medium pot with 4 cups of water. Cook the rice over medium heat for 30 minutes until it starts to break down, then add the garbanzo beans and cook for another 30 minutes.
Sauté Onions and Garlic: In a pan, lightly fry the onions and garlic until golden. Add half of this mixture to the pot with the rice and beans, along with black-eyed peas, salt, pepper, turmeric, and half of the dried mint.
Add Water and Cook: Pour an additional 4 cups of water into the pot. Cook everything on low heat until the rice breaks down completely and becomes soft and creamy. Stir in the kashk, cooking gently as the soup thickens.
Prepare the Meatballs: Mix the ground beef with minced onion, salt, and pepper. Shape the mixture into small meatballs and sauté in a little oil until they’re golden brown. Add the meatballs to the soup and cook for 10 more minutes.
Serve: Garnish the soup with the remaining fried onions, garlic, dried mint, kashk, and meatballs. Ladle it into bowls and enjoy the rich, tangy flavors of this traditional Persian Ash.
Nooshe Joon!
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