Traditional Aushes of Yazd

Food

The people of Yazd pay special attention to aush in their food plan. These aushes are cooked using raw materials that are available in their living environment and are very healthy and nourishing. Some of the aushes cooked in Yazd will be introduced hereunder.

500-year-old Aush-e Shuli

A main part of Yalda night’s foods of the people Yazd, Aush-e Shuli is one of the most delicious dishes of this province, which has been inscribed on the list of Iran’s intangible cultural heritage.

Aush Shuli is prepared in two types, summer and winter. In winter, this aush is cooked with turnips, and in summer with lentils and beets. Flour and vegetables including spinach, dill, and fenugreek are the main ingredients of this aush. Vinegar or pomegranate paste is usually added to the soup as a seasoning.

The use of turnips and beets in this dish gives it a detoxifying effect. The people of Yazd believe that eating Aush-e Shuli in winter will keep people away from catching colds.

Plum Aush

Another one of Yazd’s aushes is Plum Aush, which is cooked using plums and rice. This aush is cooked in winter and strengthens the body of people suffering from colds.

Serkeh-Shireh (mixture of vinegar and condensed grape juice) Aush

This aush, which was more often cooked in the past and is now less common in the Yazidi diet, is prepared with fatty meat, peas, and lentils.

Aush-e Jogav

The origin of this dish is the city of Ardakan, and bread dough is used in it. Unlike other types of aushes, Aush-e Jogav is prepared by brewing.

Wheat Aush

This aush is mostly cooked during for mourning ceremonies during the months of Muharram and Safar and is distributed among the mourners in the form of offerings. Firewood is still used to cook this aush. Cooking this aush is a time-consuming process and takes more than 14 hours, so the first cooking steps are usually done the day before the aush is to be distributed. In order for the aush to settle well, it must be stirred continuously. For this reason, it is cooked in groups.

Pumpkin Aush

This aush is mostly cooked in cold seasons. The use of pumpkin in this soup gives it a high nutritional value. In some other parts of Iran, too, the pumpkin soup with a slight difference from that of the Yazdi people.

Pomegranate Aush

Many Iranians like to use pomegranate paste to flavor different types of aush they make, but in the case of pomegranate aush, which is especially popular in Mehriz City of Yazd Province, pomegranate is used as the main ingredient. Apart from Yazd, pomegranate aush is part of the diet of people in Fars and Gilan provinces.

Coriander Aush

This simple and delicious aush is mostly cooked in autumn and winter. Sometimes, by adding zucchini and turnips, this aush is turned into a healing medicine for patients with colds.

Toki Auash

This aush is mostly found in the diet of the people of Bafq and is used as a delicacy in celebrations and ceremonies. The ingredients of this aush are turnips, spinach, beets, dill, and, of course, coriander, which gives its name

Mung bean Auash

This type of soup is mostly prepared in Mehriz and Manshad summer camp of nomads. Like many Yazdi aushes, this one is more popular in winter and it is, usually, used for serving those who attend funerals and mourning gatherings.

Cabbage Aush

People of Taft use cabbage aush more than other people of Yazd Province. The cabbage aush, which is cooked especially for the winter season, in addition to minced meat and rice, contains beans and cabbage, carrots, plums, and turnips.

Barley Aush

Despite its easy recipe, barley aush is packed with nutritious ingredients. Legumes and beets are the main ingredients of this aush and, thus, it can be considered one of the dishes that help the digestive system.