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| Beet: | 2 |
| Lentils: | 3 tbsp |
| Spinach: | 200 g |
| Parsley: | 1 bunch |
| Dill: | 1 bunch |
| Chives: | 1 bunch |
| Onions: | 2 (medium) |
| Hot water: | 2 cup |
| Flour: | 1 cup |
| Water for flour: | 3 cup |
| Turmeric: | 2 tsp |
| Oil: | 1 tbsp |
Grate the beets, add to a pot, cover with a little water, and bring to a boil. You can substitute with parsley root for a similar flavor.
After about 10 minutes, add your preferred lentils. Red lentils give a creamy texture as they soften, while green or brown stay firmer, adding texture.
Roughly chop parsley, dill, chives, and spinach then pulse them in a blender for a finer consistency. Add these herbs to the pot, stir, and briefly sauté.
In Persian cuisine, these herbs—called Sabzi—are often combined in unique ways that add depth to dishes.Slice the onions into rings and fry in a pan with oil and a little butter. Once the onions are translucent, add a teaspoon of turmeric. Continue to fry the onions until they are golden brown and crispy. Add half of the fried onions to the pan and stir. Keep the rest for serving. Now add hot water and continue to simmer.
Combine flour and water in a bowl, mixing with your hand until smooth, as this method prevents lumps better than a spoon. Gradually pour this mixture into the pot while stirring to ensure even consistency. Let everything boil to a smooth, creamy texture.
For a step-by-step guide, check out our video tutorial, which walks you through this process.Season with salt and pepper, serve in bowls, and garnish with fried onions. Looking for more Persian recipes?
Take a look at our recipe page or enter your search terms directly into the search bar above and get inspired!| Beet: | 2 |
| Lentils: | 3 tbsp |
| Spinach: | 200 g |
| Parsley: | 1 bunch |
| Dill: | 1 bunch |
| Chives: | 1 bunch |
| Onions: | 2 (medium) |
| Hot water: | 2 cup |
| Flour: | 1 cup |
| Water for flour: | 3 cup |
| Turmeric: | 2 tsp |
| Oil: | 1 tbsp |
Recommendations from Chef of Persia
Want to know where you can try this dish? We’ve done the research and found out which restaurants have this dish (or a variation of it) on their menu.
Mention Chef of Persia when ordering!
Aash (or Āsh) is a traditional dish from Iran that is similar to a stew and is characterized by its creamy and rich consistency. There are different types of Aash, which are prepared differently from region to region. Shooly Aash (آش شولی) is a vegan version that originates from the city of Yazd in Iran, also known as the “city of wind catchers”. This dish is perfect for anyone who wants to eat a plant-based diet.
The preparation of shooly is fun, especially the chopping of herbs creates a fantastic aroma in your kitchen. The beet is grated and placed in a pot, cooked with a little water, and then lentils, chopped herbs, fried onions and flour are added. The dish is then seasoned with spices and served.
This dish contains many healthy ingredients such as beet, spinach and lentils, which are rich in nutrients and fiber. Beet in particular has anti-inflammatory properties and can support the cardiovascular system. Lentils are a good source of protein and fiber and spinach contains many antioxidants.
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