Aash-e sholleh ghalamkar
One of the most delicious and nutritious aashes; serve with hot bread for a substantial meal. Aash-e sholleh ghalamkar goes very well with yogurt as a side dish. In Iran it is often served with kashk. Kashk is sold in liquid or powered form in Middle Eastern stores.
My recipe uses chicken (or vegetable) stock, which allows the flavour of the herbs to shine through. In Iran the soup is made from cuts of rib, shoulder or neck of lamb, giving it a viscous consistency and a more meaty flavour.
The types of herbs - and their proportions - vary between different recipes. This version favours the aromatic dominance of tarragon, and also includes spinach or beetroot/beet leaves. Most traditional recipes use marzeh (summer savory), a popular herb in Iran. It is not essential, but if you can find the fresh herb it adds to the aroma.
Aash-e sholleh ghalamkar takes time to prepare and cook, but the result is well worth it. You can make this aash a couple of days in advance, keep it in the fridge and reheat it gently before serving.
