Vagreh Aush of Joveyn

Different foods and their recipe have emerged within the framework of different geographies, cultures, and even customs. By knowing different foods and the way they are prepared one can understand the subcultures, beliefs, and history of different nations. Hence, food should be considered an intangible heritage of every community, behind which lies the efforts of several generations. This is the reason that UNESCO has introduced the knowledge of food as a way to perceive human culture and identity and created a global movement to raise awareness about it.

Vagreh Aush of Joveyn Village is one of the dishes that is made with natural and organic ingredients. Despite its simplicity, this dish is a reflection of the lifestyle of the Semnan nomads. Vagreh Aush of Joveyn is very nutritious and can be a suitable option for those who are looking for a healthy diet.

Where Is Joveyn Village Located?

Joveyn Village is a part of Sorkheh City in Semnan Province. This village is 42 kilometers away from the city of Sorkheh and is located in its west. The location of Joveyn Village in a mountainous area and in the neighborhood of the Joveyn River has given it an impressive beauty. The village is located on the southern edge of the Alborz Mountain range and its height is about two thousand meters above sea level. Joveyn also hosts nomads at times of the year.

Features of Vagreh Aush of Joveyn

Vagreh Aush of Joveyn is quite popular among the nomads of the Joveyn region. It has a very pleasant smell, which is the result of using the Vagreh plant. This plant grows on the slopes of the mountain and has a unique sour taste. This flavor is transferred to other ingredients during the cooking process and makes the aush very delicious. Not only Vagreh, but the rest of the ingredients and vegetables used in this dish grow on the slopes of the surrounding mountains. Therefore, it is better to eat this dish while being in Joveyn, so that besides enjoying the taste of vegetables and natural food the unique nature and scenery of the region can also be experienced.

Ingredients (for four people)

• Turmeric, black pepper, oil, and salt: as per taste

• Onion: one number

• Fresh green vegetables (includes spinach or beet leaves, leeks, coriander, parsley, dill, and Vagreh): 150 to 200 grams

• White flour, lentils, and black-eyed peas: half a cup each

Recipe

• Soak the peas the night before cooking and change the water several times to get rid of the bloating effect.

• Fill a pot halfway with water. Put the beans in it and let it boil for 20 minutes.

• Add the lentils to it and wait 15 minutes for the lentils to boil and then drain them.

• Fill the pot with half of the water again and after the water boils, add the peas along with the vegetables.

• Meanwhile fry the onion in oil until it gets golden and then add turmeric and salt to it.

• Pour the fried onion into the pot and wait until the aush gets well cooked.

• Mix the flour with a little cold water and stir well until it is completely uniform and then add it to the food in the last 10 minutes of cooking so that it takes the form of a jelly.

At times the Vagreh plant may be added to the aush separately from the vegetables: in which case, it is added to the aush along with fried onion.

Vagreh Aush of Joveyn is quite popular among the nomads of the Joveyn region. It has a very pleasant smell, which is the result of using the Vagreh plant. This plant grows on the slopes of the mountain and has a unique sour taste.