Aash Sabzi

This is a favorite Aash in Shiraz…and even though it is called Aash e Sabzi it actually has only two types of greens in it with a bunch of other things! The name Aash-e Sabzi refers to a  soup of greens, but like I said it only has two things that are considered green vegetables in it. The amount of Aash-e Sabzi based on the ingredients below is for a large pot, which can serve and fill up at least 10 people.

Aash-e Sabzi

Aash-e Sabzi

1.5 lbs Lamb meat — I bought lamb arm chops, but supposedly the best meat to use is the neck meat from the neck area
1 medium onion
1 cup garbanzo beans –you can use dry or from a can (make sure you drain the water and rinse if you use from a can)
1 cup black eye peas
1 cup lentils
3 cups rice
150 grams Tareh –in place of Tareh I used the ends of green onions (the green parts) …you will need 150 grams of the green parts
80 – 100 grams Tarragon (Tarkhoon) –if you put too much it might become bitter
3 tablespoons fried onion (piaz dagh)
2 tablespoons fried dry mint (nana dagh)

In a pot, place the meat, the chopped up onion, turmeric, salt, pepper, and cover with water. Place on stove on medium temperature and allow the meat to fully cook. Once the meat is cooked put it aside and allow it to cool (keep the water in the pot for later use). When the meat is cooled down you can remove any bones and then throw it in the food processor for it to become shredded. If you prefer you can use ground up meat to not have to use a food processor. Add some of the onions to the food processor as well (onions from the pot you made the meat in).

In a separate pot pour in your three cups dry rice and cover with water and allow it to cook on a medium temperature.

In a large pot (the pot you plan on making the aash Sabzi in) pour in the garbanzo beans, lentils, and black eye peas and cover with water. Allow the beans to cook on a medium temperature. Place the lid on the pot and allow the contents to cook.Once the garbanzo beans are soft take out at least half of them (or as much as possible) and mash them up a bit with a spoon and then return them to the pot.

The rice should now be fully cooked and may have lost some of its shape/form. Add the rice to the large pot with beans in it and stir. You may need to add more water at this time. Take the lamb meat you have shredded in the food processor (or blender) and add it to the soup (Aash). Add as much of the meat broth you like to the soup. Place the lid back on the pot and allow all contents to cook. If needed add more water.

Clean your green onion ends (green parts) and tarragon and then use the food processor to chop them up a bit. After about 2 hours of the Aash boiling and cooking add in the sabzi (green vegetables) and a bit of salt to taste. You don’t want to add the pepper now, you typically add that at the end for the aroma. Add more water if needed, stir contents, and then place the lid back on top.

After another hour of the Aash-e Sabzi cooking you may want to pour half the contents in a blender and puree (or in a food processor). Return the contents to the pot and stir together. Allow the soup to then cook for another hour until it is fully prepared and then add some pepper at least 30 minutes prior to serving. If you plan on serving at a later time, make sure you heat up the Aash at least 1 hour prior to serving. In the event that you are reheating the contents of the pot you may need to add a tad bit of water so it is not too thick.

Decorate with the fried onion (to a golden brown color) and mint and place pepper on the table for anyone who wishes to add more (many people add loads of black pepper to this Aash-e Sabzi…must be a shirazi thing 😉 ).


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