Ash Ghor of Kurdistan, the best choice to strengthen the immune system in autumn

Ash Ghor of Kurdistan is one of the most delicious and nutritious local dishes of Iran, which offers a harmonious combination with its sour and sweet taste.

According to Ambassador Arjan's report, quoted by Delgarom, Ash Ghor is one of the traditional and authentic dishes of the Kurdistan region, which has a special place in the tables of the local people due to the abundance of grape trees and the production of Ghor juice in this region. Ash Ghor is usually cooked in the cold seasons of the year, especially in the autumn and winter months, because it is a warm, nourishing and energizing food and helps to strengthen the body's immune system.

Northern Sour Ash is a great choice in the cool autumn weather

Ash vegetables (including leeks, parsley, spinach, dill and a little coriander): 300 grams

Tomato paste: one tablespoon

Meat or beef extract: enough

Hot mint and hot onion: as desired

Salt, black pepper and turmeric: enough

The final quality of the mash largely depends on the way the beans are prepared. If you have enough time, it is better to put the cowpeas in a bowl the night before and pour water on them so that they are completely soaked. During this time, change the water of the beans two to three times to completely remove the swelling and make it easier for the body to digest. In case of lack of time, at least two hours is enough for soaking.

Second step: preparation of vegetable soup

Wash the greens, which include leeks, parsley, spinach, dill and a little cilantro, carefully and wash them several times until the flowers are completely removed. Then put the vegetable in a colander to remove excess water. After that, chop the vegetable finely; If you wish, you can use an electric chopper to make the work faster and easier.

Put a medium pot on the heat and pour the drained beans into it. Add water on the beans to cover their surface and increase the heat a little until the water boils. After boiling, reduce the heat and give the beans about two to three hours until they are fully cooked and soft.

Fourth step: frying the onion and roasting the paste

Wash and peel the onions, then cut into slices and thinly. Put a pot that fits the volume of the ingredients on a low heat and add a little oil to it. After the oil heats up, add the onions and fry slowly until they become soft and golden. In a corner of the pot, add the tomato paste and fry until it changes color and the raw smell disappears.

At this stage, add salt, black pepper and turmeric to the ingredients and mix everything well until it is uniform. Then peel the tomatoes and chop them into small pieces or puree them.

Step 6: Add rice and tomato puree

Put the rice in a bowl and wash it two to three times to remove the excess starch. Then add the rice to the pot along with the tomato puree. Add two glasses of water to the ingredients and let the rice cook completely. Meanwhile, after about two hours of cooking the beans, test them and drain them if they are fully cooked.

Step Seven: Add vegetables and beans

After the rice is well softened, add the green vegetables to the pot along with the cooked beans and stir the ingredients carefully until it is completely uniform. Then add the cow pen extract and let the soup cook for another 40 to 60 minutes on low heat until it is completely incorporated and the flavors of the ingredients are mixed together.

Step 8: Add water and serve

In the last ten minutes of cooking, add the juice of the gour along with salt and hot mint to the pot and stir the soup well so that the sour taste of the juice of the gour is distributed throughout the ingredients of the soup. Pay attention to add the juice of the gourd at the end of cooking so that its aroma and flavor are preserved and not bitter. After the required time, Ash Ghor is ready to serve. Put it in a special container and use hot mint, hot onion and hot garlic to decorate.

First, choose high-quality drinking water. The quality of Ghor water has a direct effect on the final taste of Ash. It is better to use natural and homemade claret water, which is prepared without additives and preservatives.

Second, pay attention to the amount of pickle. You can adjust the amount of water according to your taste; But too much of it covers the taste of other ingredients. The best way is to gradually add the juice and taste it.

Third, slow and patient cooking. Ash Ghor is a food that needs time. The longer and gentler the ingredients are cooked, the better and richer the taste will be.

Fourth, the use of pen or meat extract. Adding beef or meat extract to this soup gives it a deep and strong flavor and increases its nutritional value.

Fifth, proper decoration. The use of hot mint, hot onion and hot garlic makes the appearance of the soup more beautiful and doubles its flavor.