Translated by, Samira Hasanzadeh
The dish has many fans in Arak, Markazi Province. Ash is a kind of thick soup containing fresh herbs and vegetables and grains.
Serves 4 to 6
Kashk, a diary product used in Persian cuisine, 1 cup
Tarkhineh Doogh, 3 round tablets
Cranberry beans, chickpeas, lentils, 200 g altogether
Herbs like, leek, parsley, dill, coriander , and greens like spinach leaves
Salt, black pepper and turmeric powder, 1 tbsp altogether
Dried mint powder, sautéed in oil, sautéed garlic and onions, 3 tablespoons
Soak the tablets in water almost 2 hours. Soak the grains as well. Pour 1 liter water inside a pot and put in the soaked grains and tablets. Turn on the heat and allow to cook. Once almost cooked, add in the finely chopped herbs and greens and let simmer for a couple of minutes. Add in half of the fried onions and sautéed garlic. Adjust the salt. Allow it to cook well on low heat. Stir occasionally to avoid sticking. Once Ash is thickened, switch off the heat and transfer to a large bowl. Garnish with Kashk, sautéed mint and the remaining fried onions on top. Serve hot with fresh Persian bread. Bon Appetit!
Ingredients for Tarkhineh Doogh tablets
Wheat Groats Bulgur, 1 kg
Yogurt or Doogh, Sour and High-fat, 3 kg
Salt, 2 tablespoons
Turmeric and black pepper, 1 tbsp
Saffron stigma, 1/2 Mesghal, unit of weight nearly equal to 5 grammes
Dried pennyroyal leaves, 50 g
Tarkhineh, or Tarkhneh according to the Araki, is a sort of Ash. In the old days, when milk and yogurt were in abundance in the villages of the country, the villagers would make it and store for other seasons.
Wash the wheat Bulgur and soak in water almost 6 hours. Then drain the water and put the wheat inside a pot. Add in the well-beaten and smooth yogurt and allow to cook on low flame.
At the end of the first one hour, add in turmeric, pepper and saffron and continue cooking. Once the water is evaporated, and the content is well-thickened, remove from the heat and allow to cool.
Then take a piece off the cooled mixture and shape into a tangerine-sized ball. Then press between your palms till flat. Arrange them in a tray. Put in a dry place till the remaining water is dried up.
You can put the round tablets in the freezer instead of drying them in the sunlight.
The tablets won't last more than one year since the taste and smell will change.
The recipe is tried in different ways; you can replace yogurt with pomegranate paste and dry.
Sometimes Grains are cooked separately and added into Tarkhineh before drying.
You are recommended to keep the prepared Tarkhineh inside a cloth bag and in a cool and dry place to avoid getting musty.
You can add a few tomatoes to the Tarkhineh and dry.
The cuisine includes 1,600 kilocalories of energy, totally.