Yazdi Āsh: A Rainbow of Colors and Flavors

Food

The people of Yazd pay special attention to āsh (traditional thick soups) in their diet. These āsh are prepared using ingredients readily available in the local environment, making them both healthy and nutritious. Here, we introduce some of the traditional āsh varieties of Yazd.

Āsh Shooli: The 500-Year-Old Soup

A staple of Yazd’s Yalda night celebrations is a soup that is over 500 years old. Āsh Shooli is considered one of the most delicious soups of Yazd and has been registered as part of Iran’s intangible cultural heritage.

Āsh Shooli

A staple of Yazd’s Yalda night celebrations is a soup that is over 500 years old. Āsh Shooli is considered one of the most delicious soups of Yazd and has been registered as part of Iran’s intangible cultural heritage.

The use of turnips and beets in Āsh Shooli gives it medicinal properties. The people of Yazd believe that eating Āsh Shooli in winter helps ward off illnesses such as the common cold.

Āsh-e Alu – Sour Plum Soup

Another traditional soup of Yazd is Āsh-e Alu (Sour Plum Soup), made with dried plums (Aloo Bukhara) and rice. This soup is typically prepared in winter and is believed to strengthen the body of those suffering from colds.

Āsh-e Sirke-Shireh of Yazd – Yazdi Vinegar and Molasses Soup

In the past, this soup was prepared more frequently, but today it is less commonly seen in the diet of Yazd locals. The main ingredients include meat or lamb fat, chickpeas, and lentils.

Āsh-e Jogav – Barley Soup

This soup originates from the city of Ardakan and is unique in that it uses bread dough as one of its ingredients. Unlike other āsh varieties, Āsh-e Jogav is prepared using a steeping (slow-brewing) method, which gives it a distinct texture and flavor.

Āsh-e Gandum of Yazd – Yazdi Wheat Soup

This soup is primarily prepared during the mourning ceremonies of Muharram and Safar and is distributed as nazri (charitable offering) among the mourners. Traditionally, wood fire is still used for cooking it. The preparation of Āsh-e Gandum is a time-consuming process, taking more than 14 hours. Therefore, the initial stages of cooking usually begin the day before distribution. To ensure the soup sets properly, it must be stirred continuously. For this reason, its preparation is often a communal activity, carried out with the participation of several people.

Cooking Āsh-e Gandum is a challenging and time-consuming process and is usually carried out collectively by a group of people.

Āsh-e Kadoo Halouei – Pumpkin Soup

This soup is also primarily prepared during the colder seasons. The inclusion of pumpkin gives it a high nutritional value. In other regions of Iran, variations of Āsh-e Kadoo Halouei exist, with slight differences from the Yazd version.

Āsh-e Anar – Pomegranate Soup

Many Iranians like to use pomegranate paste to flavor various soups, but in Āsh-e Anar (Pomegranate Soup), especially popular in Mehriz, pomegranate itself is the main ingredient. Besides Yazd, this soup is also part of the traditional diet in the Fars and Gilan provinces.

Āsh-e Anar is particularly popular in Yazd province, especially in the city of Mehriz.

Shorbay-e Geshniz – Cilantro Soup

This simple and delicious soup is mostly prepared during autumn and winter. Sometimes, by adding zucchini and turnips, it is turned into a healing remedy for those suffering from colds.

Āsh-e Toki

This soup is commonly included in the diet of the people of Bafq and is often served during festivals and ceremonies. It contains turnips, spinach, beets, and dill, and is named after toki (millet), one of its key ingredients.

Āsh-e Mash

This type of soup is mostly prepared in Mehriz, particularly in the rural area of Manshad. Like many other Yazdi soups, it is more popular in the winter season. It is typically served during funerals and mourning ceremonies.

Āsh-e Kalam (Cabbage Soup)
The people of Taft consume Āsh-e Kalam more than other residents of Yazd province. This winter-special soup contains ground meat, rice, legumes, cabbage, carrots, dried plums (Aloo Bukhara), and turnips.

Āsh-e Jo (Barley Soup)
Despite its simple preparation, Āsh-e Jo is packed with nutritious ingredients, including legumes and beets. This soup is considered beneficial for digestive health and can be part of a wholesome diet.