Translated by, Samira Hasanzadeh
Sumac Ash is traditional dish in Isfahan Province. Ash is a kind of thick soup with fresh aromatic herbs and grains. Here is a simple recipe.
Rice flour or broken flour, 200 g
Dried sumac, or sumac powder, 500 g
Ground meat, 250 g
Fresh herbs like, leek, parsley, tarragon, coriander, and mint leaves, 1 kg altogether
Onion, large, 1 no
If you prepare the dish with rice flour, it will quickly be done but if you are applying broken rice, you will have to cook it first. Put the washed and finely chopped herbs inside the pot of cooked rice. Note that the pot still contains water. Make sure to chop the herbs finely to get a better taste. In a mixing bowl, combine together minced meat, and pepper and salt. Make walnut-sized balls out of the mixture. Then fry in oil and put inside the pot. In the meantime wash the Sumac and soak in water for one hour. Then pass through a cloth strainer and squeeze well to push the red liquid into a bowl.
Once the meatballs are done, pour the red sumac liquid inside the pot. Fry the chopped onion in a saucepan. Keep aside part of the fried onion for garnishing. Transfer the remaining into the pot. Let Ash cook over the low flame to get the consistency you like.
Remove Ash to a large bowl and garnish with fried onions and sautéed mint on top. Serve hot with fresh Persian bread. Bon Appetit!
If you make Ash in an aluminum or enamel pot, the dish will be more charming in color.