Ash-e Sholi stands as Yazd’s beloved seasonal Persian soup
Located in the desert region of Iran, Yazd Province experiences slightly cold and humid winters alongside warm and arid summers. Due to this specific climate, the lifestyle in desert areas reflects unique adaptations; in other words, the climatic conditions strongly influence daily living and culinary customs.
The people of this region prepare different types of Ash (a thick Persian soup) depending on the season. In warm summers, they cook a variety of Ash types, while in the cold winters, they focus on sweet foods and other famous sweets and cookies, with choices influenced by the temperature, humidity, or dryness. Most of Yazd’s traditional dishes hold significant cultural meaning and are served during specific events and ceremonies. Among these, Ash occupies a special place in the cuisine of Yazd, with Ash-e Sholi being one of the most popular varieties in the area.
Despite its simple preparation, Ash-e Sholi is widely renowned and remarkably delicious among Yazd’s traditional foods. Its ingredients vary according to the season. The main components typically include beans, beet or turnip, chickpeas, onion, dried mint, flour, lentils, oil, salt, turmeric, and vinegar. Additionally, traditional Yazdi cooks enrich Ash-e Sholi with special vegetables such as spinach, dill, leek, parsley, and fenugreek.
While Ash-e Sholi is an economical dish, all Yazdi families know it well and commonly enjoy it as an evening meal throughout the year. The flavor of Ash-e Sholi can range from sour to a mix of sour and sweet, depending on personal taste. The main seasoning is vinegar made from pomegranate or grape, which gives the soup its distinctive flavor. These vinegars can also be replaced by Qaraqurut (a highly acidic brittle dairy product) or pomegranate sauce. They may be added during serving, along with fried mint and onion, which are commonly used as garnishes to enhance both appearance and taste.
After eating Ash-e Sholi, Yazdi people often drink tea, candy tea, or eat Yazdi Baklava to balance its cooling properties. Ash-e Sholi is also prepared in Kerman, where it is called Omachu, although slight differences exist in the types of spices used.