Recipe for Zanjani Sour Ash
Zanjani Sour Ash has been a decorative element of Zanjan's table for a long time. This sour soup has many fans among tourists and visitors as well. Apart from legumes, dried plums, sour cherries, and apricot leaves are used in the preparation of this soup, and it is served with grape syrup, vinegar, and pomegranate paste after cooking. Every year, this soup is cooked and served among the guests at the Zanjan Ash Festival. In addition to Zanjan, Sour Ash is also a specialty of cities such as Malayer, Hamedan, Boroujerd, and Nahavand.
All the ingredients are cooked separately. Soak the legumes in water overnight and boil them separately (I used one bowl of rice for each type of legume).
One large turnip, cooked and drained from its water, as it affects the color.
6 carrots
1 large potato
1 quince
1 apple, cooked and then gradually added to the soup.
First, sauté 3 chopped onions until they are browned, then add turmeric and tomato paste (2 tablespoons) and let them boil with half a cup of chopped rice (half a cup) until the rice boils with the hot onions.
Then, add greens, including spinach, parsley, coriander, dill, mint, and a little fenugreek (half a kilo) and chopped garlic (two cloves) to the pot to boil and cook a little. Now, add chickpeas, lentils, beans, turnips, carrots, potatoes, quince, and apple. Then add sour and sweet forest plums (one bowl of each), and finally, add noodles (half a pack) and walnuts. Add pomegranate paste (1 tablespoon full) with vinegar (one cup) and salt to the soup. After cooking the soup completely, prepare hot mint and sautéed onion to sprinkle on top of the soup.
This soup has many steps, but it is extraordinary.
Note: You can adjust the amount of each ingredient to the desired level. This recipe yields about 15 servings.
