Posted in Soup/aash

Cabbage soup (Aash-e Kalam)

Aash-e Kalam ( Cabbage soup)

In Persian cuisine, there are two different kinds of soup. If a soup is thin is called ‘soup’ but if soup is thick and rich is called ‘ Aash’. This recipe is for Aash-e Kalam is one of the Persian soups It is made with cabbage leaves and garnishing with fried mint and whey ( kashk).

300 g cabbage leaves
1 cup pinto beans
1 cup brown lentils
1 cup pearl barley
3 tbs fried onions
2 cloves of garlic
1 tsp turmeric

1tsp dried mint
Salt – pepper to taste
Whey ( kashk) or yogurt
Olive oil

Soak pinto beans, lentils and barely in water over the night. Cook it. Slice garlic. Roughly chop cabbage leaves. Add them to the cooked cereal. Add all spices and fried onions. Pour 800 ml water, 3 tbs olive oil. Stir in. Bring it to boil, then simmer and allow to cook for about 45 minutes.
For garnish, fry dried mint in 2 tbs oil.

Place ash ( soup) in a bowl, add some of fried mint and onions to the center along with kashk ( whey) or yogurt.

I hope you enjoy this delicious ash.


آش کلم
آش کلم یکی از انواع مختلف  آش ایرانی می باشد که با کلم سفید تهیه شده و با نعنا داغ و کشک تزیین می شود.

مواد اولیه

سیصد گرم برگ کلم سفید

یک پیمانه لوبیا چیتی

یک پیمانه عدس قهوه ای

یک پیمانه جو

سه ق غ پیاز سرخ شده

دو حبه سیر

یک ق چ زردچوبه

نمک – فلفل به میزان لازم

کشک یا ماست

روغن زیتون
1 پیمانه جو
3 ق غ پیاز سرخ شده
2 حبه سیر
1 ق چ زردچوبه

مقداری نعنا خشک
نمک – فلفل به میزان نیاز
کشک یا ماست
روغن زیتون

طرز تهیه
از شب قبل حبوبات را بخیسانید. سپس آنها را بپزید. مواد پخته شده را به یک قابلمه منتقل نمایید. سیر ها را ریز خرد کنید. برگهای کلم را درشت درشت خرد نمایید. سپس همه را به حبوبات بیفزایید. ادویه ها و پیاز سرخ شده را نیز همراه با 800 میلی لیتر آب به مواد داخل قابلمه اضافه نمایید. خوب همه ی مواد آش را هم بزنید. بگذاریذ آب بجوش آید و بعد میزان حرارت را کم کرده و اجازه دهید برای حدودن 45 دقیقه آرام بپزد. نعنا داغ را آماده کنید. آش را در ظرف مود نظرتان ریخته و با نعنا داغ و کشک تزیین نمایدد.



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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