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{{short description|Type of Aush}}
⚫ {{Infobox prepared food|name=Aush Jushpare|image=File:Aash a traditional food in iran.JPG| caption=Ash Jushpare|alternate_name=Āsh, Aash|country=], ], ], ], |region=|creator=|course=|type=]|served=hot|main_ingredient=]s, ]s, ], ]|variations=] (pomagrante stew), ash-e-jo (barley stew), ] (yogurt soup), ash-e sak (spinach stew).|calories=|other=}}
{{Infobox food|name=Aush Jushpare|image=File:Aash a traditional food in iran.JPG| caption=Ash Jushpare|alternate_name=Āsh, Aash|country= ] |region= {{IRN}}

⚫ |creator=|course=|type=]|served=hot|main_ingredient=]s, ], ]|variations=] (pomagrante stew), ash-e-jo (barley stew), ] (yogurt soup), ash-e sak (spinach stew).|calories=|other=}}


] ]
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] ]


'''Aush Jushpare''' (آش جوش پره) is a type of ] (Iranian thick ]/]), commonly cooked in Khorasan, Gonabad, Ferdous and Sabzebar provinces in ]. '''Aush jushpare''' (آش جوش پَره) is a type of ] (Iranian thick ]/]), commonly cooked in ], ], Ferdous and Sabzevar in ]. It is similar to the Chinese ]. Historian ] (-1077) mentioned about Aush Jushpare in his book "'']''".
Aush Jushpare is one of the oldest Aush, but since it takes a lot of time for preparation, it is not commonly eaten now. It is rather a dish of hospitality, which people eat on the occasion of special gatherings or festivals. Traditional guest house restaurant serves Aush Jushpare as local specialty. Aush Jushpare was registered as intangible heritage of Iran on 5 January 2021.<ref>{{Cite web|url=https://www.irna.ir/news/84176381/جوش-پره-و-نان-تفتون-گناباد-در-فهرست-آثار-معنوی-کشور-به-ثبت-رسید|title=جوش پره و نان تفتون گناباد در فهرست آثار معنوی کشور به ثبت رسید|date=Jan 6, 2021|website=ایرنا|trans-title=Gonabad Taftoon Booth and Bread Boiler was registered in the list of spiritual works of the country|language=fa}}</ref><ref>آش جوشپره، مجله دریای پارس، parssea، 1394 </ref>


⚫ ==Ingredients==
Historian ] (-1077) mentioned about Aush Jushpare in his book "'']''".
⚫ Aush is typically made with a variation of ingredients but may include; flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach, garlic, jalapeño), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), yogurt and ground lamb, beef or chicken.<ref name=":0b">{{Cite web|title=Ash-Reshteh (Persian New Years Noodle Soup) Recipe|url=http://www.followmefoodie.com/2013/03/ash-reshteah-persian-new-years-noodle-soup-recipe/|access-date=2016-03-26|website=Follow Me Foodie|date=21 March 2013}}</ref><ref name=":1b">{{Cite web|title=Āsh 'eh Anar, Pomegranate soup|url=http://figandquince.com/2013/02/01/ash/|access-date=2016-03-26|website=Fig & Quince|archive-date=2016-04-08|archive-url=https://web.archive.org/web/20160408063051/http://figandquince.com/2013/02/01/ash/|url-status=dead}}</ref><ref>{{Cite news|url=https://www.nytimes.com/1990/08/05/nyregion/dining-out-a-new-taste-afghani-in-huntington.html|title=DINING OUT; A New Taste (Afghani) in Huntington|last=Starkey|first=Joanne|date=1990-08-05|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref><ref>{{Cite news|url=https://www.nytimes.com/2012/12/16/nyregion/a-review-of-afghan-kabob-fusion-in-franklin-park.html|title=A Review of Afghan Kabob Fusion, in Franklin Park|last=Cook|first=Karla|date=2012-12-14|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref>


As a dish prepared at home, each family has its own preferred method of making them, using favorite fillings, with types and methods of preparation varying from city to city. usually in ] people do not add meat to the aush but some add the dumpling meat fillings include, ], ], ], which are usually mixed with chopped ], peas and onions vegetables. Some families add other popular vegetable fillings like ], ] (spring onions), ], ], ], ], edible ], carrot, and ], but the main ingredients for jushpare are beans, peas and onions.<ref name="M.Ajam 2015">{{Cite book |url=http://parssea.org/?p=8857 |title= Aash JushPare a Persian kitchen : old food in Iranian cooking |last=M.Ajam |first=Jila |publisher=parssea |year=2015 |isbn= |location=gonabad |pages=15 |oclc=}}</ref>
Aush Jushpare is one of the oldest Aush, but since it takes a lot of time for preparation, it is not commonly eaten now. It is rather a dish of hospitality, which people eat on the occasion of special gatherings or festivals. Traditional guest house restaurant serves Aush Jushpare as local specialty.


⚫ == How to cook aush jushpare==
⚫ ==Ingredients==
]
⚫ Aush is typically made with a variation of ingredients but may include; flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach, garlic, jalapeño), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), yogurt and ground lamb, beef or chicken.<ref name=":0b">{{Cite web|title=Ash-Reshteh (Persian New Years Noodle Soup) Recipe|url=http://www.followmefoodie.com/2013/03/ash-reshteah-persian-new-years-noodle-soup-recipe/|access-date=2016-03-26|website=Follow Me Foodie}}</ref><ref name=":1b">{{Cite web|title=Āsh ‘eh Anar, Pomegranate soup|url=http://figandquince.com/2013/02/01/ash/|access-date=2016-03-26|website=Fig & Quince}}</ref><ref>{{Cite news|url=https://www.nytimes.com/1990/08/05/nyregion/dining-out-a-new-taste-afghani-in-huntington.html|title=DINING OUT; A New Taste (Afghani) in Huntington|last=Starkey|first=Joanne|date=1990-08-05|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref><ref>{{Cite news|url=https://www.nytimes.com/2012/12/16/nyregion/a-review-of-afghan-kabob-fusion-in-franklin-park.html|title=A Review of Afghan Kabob Fusion, in Franklin Park|last=Cook|first=Karla|date=2012-12-14|work=The New York Times|access-date=2017-05-31|language=en-US|issn=0362-4331}}</ref>
].]]

⚫ First, knead flour with water to make a ]. Broaden a small piece of the ] to make a thin leaf shape, and put chopped stir-fried onions, pre-cooked lentils and peas, spices, Wrap it into the shape of triangle or quadrangle so that it does not open. This is called Jushpare (similar to samosa, dumplings or ravioli). Then put the Jushpare into boiling water, simmer it well, (about 35 minutes), and it is ready to eat. Before eating, add a little powdered cashk (dried fermented milk).
⚫ == How to cook ==
⚫ First, knead flour with water to make a dough. Broaden small piece of the dough to make a thin leaf shape, and put chopped stir-fried onions, pre-cooked lentils and peas, spices, and more recently meat and walnuts on top. Wrap it in the shape of triangle or quadrangle so that it does not open. This is called Jushpare (similar to samosa or dumplings or ravioli). Then put this Jushpare in boiling water, simmer it well, about 35 minutes, and it is ready to eat. Before eating, add a little powdered cashk (dried fermented milk).


In recent days, pre-boiled Jushpare or Aush is available in stores. Also, some people fry Jushpare in oil. In recent days, pre-boiled Jushpare or Aush is available in stores. Also, some people fry Jushpare in oil.


==Aush in Iranian cuisine== ==Aush in Iranian cuisine==
There are more than 50 types of thick soup (aush) in Iranian cooking, ] being one of the more popular types.<ref name=":0b" /> Some other well known āsh include ] (pomegranate stew), ash-e-jo (barley stew), ], ash-e sak (spinach stew), ash-e torsh (beet/pickle stew). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips.<ref name=":0b" /><ref name=":1b" /> There are more than 50 types of thick soup (aush)or Aash in Iranian cooking, ] being one of the more popular types.<ref name=":0b" /> Some other well known āsh include ] (pomegranate stew), ash-e-jo (barley stew), ], ash-e sak (spinach stew), ash-e torsh (beet/pickle stew). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips.<ref name=":0b" /><ref name=":1b" />


Depending on the type of aush, it could contain different types of ], ]s (], ]s, ]s), ]s, tomato, ]s (Aush-e-Shalqham), ]s (], ], ], ] ends, ], dried ]), ]s, ], ], ], ] (in ]) and ]s, such as ], ], ], ], etc. Depending on the type of aush, it could contain different types of ], ]s (], ]s, ]s), ]s, tomato, ]s (Aush-e-Shalqham), ]s (], ], ], ] ends, ], dried ]), ]s, ], ], ], ] (in ]) and ]s, such as ], ], ], ], etc.
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Aush can be considered a full meal or a first course.<ref name=":1b" /> Aush can often be bought in Persian stores canned,<ref>{{Cite web|last=|first=|date=|title=Persian barley soup|url=https://www.amazon.com/aasan-ash-persian-barley-soup/dp/B00LIBH3HI|access-date=2016-03-25|website=Amazon.com|publisher=}}</ref> as dried mixes or frozen. Aush can be considered a full meal or a first course.<ref name=":1b" /> Aush can often be bought in Persian stores canned,<ref>{{Cite web|last=|first=|date=|title=Persian barley soup|url=https://www.amazon.com/aasan-ash-persian-barley-soup/dp/B00LIBH3HI|access-date=2016-03-25|website=Amazon.com|publisher=}}</ref> as dried mixes or frozen.


Since Aush is a very basic food in Iran, it became the etymology of words related to cooking. The word "cook" is "AushPaz" in Persian which is combination of "Aush" and "Paz", and literally means "a person who cooks Aush". Also the word "kitchen" is "AushPaz Khaneh": the combination of "AushPaz" and "Khaneh" which means house..<ref name="Dana-Haeri 2014">{{Cite book |url=https://books.google.com/books?id=ElrXAgAAQBAJ&pg=PA117 |title=From a Persian kitchen : fresh discoveries in Iranian cooking |last=Dana-Haeri |first=Jila |publisher=I.B.Tauris |year=2014 |isbn=9781780768014 |location=London |pages=117–118 |oclc=859880780}}</ref> Since Aush is a very basic food in Iran, it became the etymology of words related to cooking. The word "cook" is "AushPaz" in Persian which is combination of "Aush" and "Paz", and literally means "a person who cooks Aush". Also the word "kitchen" is "AushPaz Khaneh": the combination of "AushPaz" and "Khaneh" which means house.<ref name="Dana-Haeri 2014">{{Cite book |url=https://books.google.com/books?id=ElrXAgAAQBAJ&pg=PA117 |title=From a Persian kitchen : fresh discoveries in Iranian cooking |last=Dana-Haeri |first=Jila |publisher=I.B.Tauris |year=2014 |isbn=9781780768014 |location=London |pages=117–118 |oclc=859880780}}</ref>



==See also== ==See also==
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* ] * ]
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* ] * ]
* ] * ]
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{{reflist}} {{reflist}}


== Reference == == External links ==
* Aash-reshteah-persian-new-years-noodle-soup
* http://parssea.org/?p=8857
* http://parssea.org/?p=8857


{{Cuisine of Iran|soup}} {{Cuisine of Iran|soup}}
{{Cuisine of Iran}} {{Cuisine of Iran}}

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</nowiki>

Latest revision as of 19:02, 18 November 2024

Type of Aush
Aush Jushpare
Ash Jushpare
Alternative namesĀsh, Aash
TypeSoup
Place of originKhorasan
Region or state Iran
Serving temperaturehot
Main ingredientsvegetables, broth, chaka
Variationsash-e anar (pomagrante stew), ash-e-jo (barley stew), ash-e doogh (yogurt soup), ash-e sak (spinach stew).
Aush Jushpare
Aush Jushpare
Jushpare（Samosa）

Aush jushpare (آش جوش پَره) is a type of aush (Iranian thick soup/stew), commonly cooked in Khorasan, Gonabad, Ferdous and Sabzevar in Iran. It is similar to the Chinese jiaozi. Historian Bayhaqi (-1077) mentioned about Aush Jushpare in his book "Tarikh-i Bayhaqi". Aush Jushpare is one of the oldest Aush, but since it takes a lot of time for preparation, it is not commonly eaten now. It is rather a dish of hospitality, which people eat on the occasion of special gatherings or festivals. Traditional guest house restaurant serves Aush Jushpare as local specialty. Aush Jushpare was registered as intangible heritage of Iran on 5 January 2021.

Ingredients

Aush is typically made with a variation of ingredients but may include; flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach, garlic, jalapeño), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), yogurt and ground lamb, beef or chicken.

As a dish prepared at home, each family has its own preferred method of making them, using favorite fillings, with types and methods of preparation varying from city to city. usually in Gonabad people do not add meat to the aush but some add the dumpling meat fillings include, mutton, beef, chicken, which are usually mixed with chopped beans, peas and onions vegetables. Some families add other popular vegetable fillings like napa cabbage, scallion (spring onions), leek, celery, spinach, mushroom, edible black fungus, carrot, and garlic chives, but the main ingredients for jushpare are beans, peas and onions.

How to cook aush jushpare

Jushpare
leaf shape for Jushpare and Naan.

First, knead flour with water to make a dough. Broaden a small piece of the dough to make a thin leaf shape, and put chopped stir-fried onions, pre-cooked lentils and peas, spices, Wrap it into the shape of triangle or quadrangle so that it does not open. This is called Jushpare (similar to samosa, dumplings or ravioli). Then put the Jushpare into boiling water, simmer it well, (about 35 minutes), and it is ready to eat. Before eating, add a little powdered cashk (dried fermented milk).

In recent days, pre-boiled Jushpare or Aush is available in stores. Also, some people fry Jushpare in oil.

Aush in Iranian cuisine

There are more than 50 types of thick soup (aush)or Aash in Iranian cooking, ash reshteh being one of the more popular types. Some other well known āsh include ash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh, ash-e sak (spinach stew), ash-e torsh (beet/pickle stew). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips.

Depending on the type of aush, it could contain different types of grain, legumes (chick peas, black-eye beans, lentils), vegetables, tomato, turnips (Aush-e-Shalqham), herbs (parsley, spinach, dill, spring onion ends, coriander, dried mint), onions, oil, meat, garlic, reshteh (in Ash Reshteh) and spices, such as salt, pepper, turmeric, saffron, etc.

Aush can be considered a full meal or a first course. Aush can often be bought in Persian stores canned, as dried mixes or frozen.

Since Aush is a very basic food in Iran, it became the etymology of words related to cooking. The word "cook" is "AushPaz" in Persian which is combination of "Aush" and "Paz", and literally means "a person who cooks Aush". Also the word "kitchen" is "AushPaz Khaneh": the combination of "AushPaz" and "Khaneh" which means house.

See also

Sources

  1. "جوش پره و نان تفتون گناباد در فهرست آثار معنوی کشور به ثبت رسید" [Gonabad Taftoon Booth and Bread Boiler was registered in the list of spiritual works of the country]. ایرنا (in Persian). Jan 6, 2021.
  2. آش جوشپره، مجله دریای پارس، parssea، 1394
  3. ^ "Ash-Reshteh (Persian New Years Noodle Soup) Recipe". Follow Me Foodie. 21 March 2013. Retrieved 2016-03-26.
  4. ^ "Āsh 'eh Anar, Pomegranate soup". Fig & Quince. Archived from the original on 2016-04-08. Retrieved 2016-03-26.
  5. Starkey, Joanne (1990-08-05). "DINING OUT; A New Taste (Afghani) in Huntington". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
  6. Cook, Karla (2012-12-14). "A Review of Afghan Kabob Fusion, in Franklin Park". The New York Times. ISSN 0362-4331. Retrieved 2017-05-31.
  7. M.Ajam, Jila (2015). Aash JushPare a Persian kitchen : old food in Iranian cooking. gonabad: parssea. p. 15.
  8. "Persian barley soup". Amazon.com. Retrieved 2016-03-25.
  9. Dana-Haeri, Jila (2014). From a Persian kitchen : fresh discoveries in Iranian cooking. London: I.B.Tauris. pp. 117–118. ISBN 9781780768014. OCLC 859880780.

External links

Iranian cuisine
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Related cuisines
Iranian cuisine
Ingredients
Vegetables
Herbs and spices
Breads and nans
Salads
Cheeses
Soups and āshes
Dishes
Kabab
Polo
Khoresh
Other
Sauces
Hors d'oeuvre
Sweets and desserts
Beverages
Instruments
Related cuisines
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