Aash Base (Persian Herb-Noodle Soup Base)

Origin: Iran. A thick base built from a combination of legumes, fresh herbs (parsley, cilantro, dill, spinach), and often noodles, simmered slowly until the herbs break down into the broth, forming the base of the many Persian aash soups.

Flavor Profile: Deeply herbaceous and savory, thicker and greener than most other regional soup bases.

Culinary Uses: Base for aash reshteh (noodle and herb soup, traditionally eaten for Persian New Year) and other aash variants.

Regional Variations: Aash reshteh specifically includes noodles and kashk (a fermented whey product) as a finishing addition; other aash variants substitute different legumes and herb combinations.

Storage: Refrigerate 3–4 days; freezes reasonably well though the fresh herbs lose some brightness.