Persian fruit soup: A delicacy with sweet-and-sour taste

Persian fruit soup or Ash-e Miveh is different from Ash (potage) in that it combines generous amounts of fruit with a tangy acid, such as vinegar or lime, to make a hearty sweet-and-sour delicacy.  

With over 50 varieties of Ash uncovered by Persian food historians, the key element separating Ash-e Miveh is the use of different kinds of fruits.

The most common types of fruit used to make Ash-e Miveh is dried fruit, especially prunes and apricots. Some recipes also call for fresh peaches, plums, and nectarines.

Meatballs (lamb or beef is common, but chicken is also used) are added at will in order to give more heft to the food.

The dish is made starting with caramelized onions simmered with yellow split peas or other lentils. It is then seasoned with a variety of herbs and some turmeric.

In order to thicken the simmering Ash, rice or Persian soup noodles known as Reshteh are typically added to it followed by the fruits.

Many cooks add sugar, lemon juice or dried lime to heighten the sweetness and tang in the soup.

Ash-e Miveh is a one-pot meal that comes with a sweet and sour taste. The long, slow labor of cooking it is worth the try. Try it and let us know.

MM/MM