Term for a traditional Persian stew.

Ash (thick soup) is made from different combinations of noodles, rice, vegetables, meat, and fruits, as well as yogurt and vinegar. Usually served hot, each specific ash derives its name from its main ingredient. Persian tradition has ascribed a specific ash for different occasions; for example, ash-e posht-e pa, which marks farewell ceremonies, is cooked to shorten the duration of the sojourn. According to Islamic ritual, acts of charity alleviate illness, and these acts are also accompanied by the preparation of some type of ash for distribution among the needy.

Bibliography

Dabirsiyaqi, Mohammad. Persian Lexicon, Vol. 4. Tehran: 1984.

— NEGUIN YAVARI