Ash-e shooli (آش شولی) is a traditional Iranian soup originating from the city of Yazd. It is one of the popular regional dishes of central Iran, known for its bold flavor, thick consistency, and use of fresh herbs.
The term “ash” (آش) refers in Iran to a thick, hearty soup made with a base of vegetables, often including legumes, herbs, and grains. The word “shooli” (شولی) refers to this specific variation, though the exact origin of the name is unknown. The recipe, however, is characteristic of the city of Yazd and its surrounding areas.
The base of ash-e shooli typically consists of a mix of vegetables, fresh herbs, legumes, and spices. The most commonly used ingredients include spinach, fresh herbs (dill, coriander), legumes, beets, onions, garlic, and spices. The soup is finished with vinegar, which gives it its distinctive sourness.
The wonderfully flavored ash-e shooli captured in the photos above cost me 500,000 IRR (0.55 EUR) right at Amir Chakhmagh Square in Yazd.
Bon appétit!
