Aush-e Abghore (Verjuice Aush) Yazd
Aush is one of the traditional and historical dishes of our Iranians. Yazdi verjuice aush is also a kind of aush from ancient times.
In terms of its quick digestion in the body, aush is a light food and can be used in different meals. The ancients considered aush as the main food and it was kind of a fancy meal according to the access to cooking ingredients.
As you know, aush has a certain definition. Aush is a soft food but not too watery. It should be high in minerals and have many properties. There are more than 400 types of Iranian aush, and Yazdi verjuice aush is one of them. The best local chefs have been involved in the preparation of Yazdi verjuice aush, so this recipe has been tried to be the best and most practical way of preparing Yazdi verjuice aush.
Ingredients
Verjuice 2 cups
Bulgur wheat 1 cup
Black-eyed pea 1 cup
Rice 1 cup
Beef or chicken broth 2 cups
Lentils 1 cup
Sour grape 1/2 cup
Onion 3 pcs
Chopped herbs (chives, parsley, coriander, beet greens or spinach) 1kilogram
Dried mint powder 2 tablespoons
Salt, pepper and turmeric as needed, oil as needed
Recipe
Step 1
Soak the legumes in water for about 2-3 hours. Slice the onions. Heat a large pot with some oil on low heat, then add the onion and fry until it gets golden. Add turmeric and stir to remove the rawness. Add the dried mint powder to the onions and sauté, then pour the chicken or beef broth and increase the heat until it boils.
Step 2
Add bulgur wheat and let it boil for 15 minutes. Add black-eyed peas and lentils and reduce the heat until they are half-cooked. Add the rice slowly and stir from time to time to prevent burning. After the legumes are fully cooked, add the herbs and stir, then put the lid on and let it cook completely and get as thick as a hearty chili. Finally, pour the verjuice and let it boil for another 15 minutes.
Be careful with the seasonings, don’t add too many spices. Especially for Yazdi verjuice aush preparation, everything should be standard to have a local and suitable aush.
Professional Tips for Yazdi Verjuice Aush Recipe
Make sure to use fresh and organic herbs in the preparation of Yazdi verjuice aush. One of the reasons why aushes are delicious is the unique smell of fresh herbs.
Be sure not to use the high heat in the preparation of Yazdi verjuice aush. Always try to cook it on low heat. High heat make the aush burn and taste burnt. Be patient for the aush to thick and do not add as much water as possible, only boiled and sufficient water.
About herbs, they should be chopped roughly and without stems. This is one of the tricks for cooking any type of aush.
Fried onion and fried garlic as well as fried dried mint are mostly used as garnish; not all, but for many aushes, you can use them to make a nice decoration for your guests.
