Exploring EASY & DELICIOUS Persian Cooking! How to make Aash e Mash

Vegan Corn Chowder: • CREAMY Vegan Corn Chow...
I looked up how to make aash e mash after seeing it somewhere (possibly Masterchef: The Professionals). It's a flavour-packed thick soup/stew that takes a few simple ingredients and turns them into a satisfying meal that's hearty enough to warm you up in Winter, but also light enough to enjoy in the warmer months too.
I've adapted a recipe I found from The Caspian Chef, substituting some of the ingredients where needed. It's such an easy recipe to make! The prep time is also pretty quick, it's just the 45 minute simmering time that stops it being an ideal meal for making after work. Might be one for the slow cooker though...
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ What is aash e mash?
✅ How to make a simple soup
✅ What are mung beans?
✅ How to safely use a mandolin
✅ How to fry garlic without burning
✅ Do mung beans need to be soaked?
✅ Where is Persia?
✅ What is savoury?
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
How to Make Aash e Mash Ingredients:
4 tbl Extra Virgin Olive Oil
2 medium Red Onions
3 small Turnips (more would be better!)
215g (1 cup) Mung Beans (uncooked)
2.16l (9 cups) Cold Water
2 pots of Vegetable Stock Concentrate (or use 2 cubes/2 tbl powder)
6 Spring Onions
120g (½ cup) White Rice (uncooked)
1 tbl Dried Savoury
1 tbl Dried Mixed Herbs
½ tsp Black Pepper
1 tsp Salt
Fried Onions:
1 medium Red Onion (finely sliced)
2 tbl Extra Virgin Olive Oil
Small pinch of Salt
Fried Garlic:
6 cloves of Garlic (finely sliced)
1 tbl Extra Virgin Olive Oil
Mentioned Links:
Caspian Chef original recipe:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - Let's learn how to make aash e mash!
00:50 - What is aash e mash?
02:07 - Dicing the vegetables
04:28 - Adding the mung beans and 1st simmer
06:04 - Preparing the toppings
07:55 - Adding the remaining ingredients and final simmer
10:12 - Frying the toppings
12:34 - Let's eat aash e mash!

[@AuntieRachelsChaoticKitchen]

Vegan Corn Chowder: kzbin.info/www/bejne/rafYdYJ4ac17gdE Recipe notes & tips: - If you find yourself with an over-salted soup or sauce, don’t panic! And definitely don’t throw it away! All you need to do is dilute it. If it was this recipe, for example; I’d add some more diced onions, along with carrots and celery, and then add more water and stock and keep tasting. You will get to a point where the taste balances out again. You can then add more beans and rice (you will end up with tons of soup!) - If you fancy the toppings but can’t be bothered using multiple pans; fry the onions in a large frying pan until almost done. Push them to the sides, and fry the garlic in the centre - I don’t think I’ve ever had it before, but I imagine you could rutabaga in place of the turnips - I’m not so experienced with using a slow cooker, but I wonder if this recipe would work well? In the future, I’ll give it a go and update here with the results (I reckon I’ll saute the onions and turnips, then add everything else and set to 4 hours for the 1st attempt)

[@RaysLaughsAndLyrics]

A flavourful veg soup as multicolored as a finely woven Persian carpet. A new twist to the channel is your new elegant coiffure... a very pleasant addition to your already refined presence. All in all, a great new experience in your ongoing eclectic culinary journey. Thanks much for welcoming all of us into your tidy kitchen. Best of everything to you and yours, Rachel.👍

[@AuntieRachelsChaoticKitchen]

The hair is just temporary (I put a conditioning treatment on), but thank you!

[@josiahalcorne]

Tumeric is such a wonderful spice. So many health benefits. It's right up there with cinnamon for most beneficial spice. As always please take the extra minute or so to watch the ads instead of skipping them it makes a difference to the creator and like the video and subscribe. And leave a comment as interaction boosts the algorithm as well.

[@AuntieRachelsChaoticKitchen]

It really is. It can be a bit punchy though, so a light touch will get you far!

[@pauldesjardins1060]

Your knife skills are getting better!

[@nickymorgan112]

As it is always eat with your eyes first.. this looks mesmerizing.. another beauty!!! Keep up the good work auntie!! Loving your work all the way from New Zealand!!

[@AuntieRachelsChaoticKitchen]

Thanks Nicky! I'm going to be doing a pavlova soon, in honour of my New Zealand viewers (as part of a series) 😁

[@nickymorgan112]

@@AuntieRachelsChaoticKitchen that’s awsum! However be careful because the Australians keep claiming the pavlova as their own! They always stealing from us kiwis! lol..

[@AuntieRachelsChaoticKitchen]

I've got you!

[@elsjeprins3335]

Just looks yummy. Great for a cold winterday. Bet you could use lots of different root vegetables for this dish.

[@mr.nightfall1049]

Love your hair like that, Gorgeous!

[@peterconlin8560]

“She says wearing a cream jumper…” HYSTERICAL! I can’t cook anything without annihilating whatever I’m wearing with stains 😂

[@AuntieRachelsChaoticKitchen]

I'm legit shocked I came away unscathed!

[@peterconlin8560]

😂 too funny!!

[@madmaf6011]

Many thanks for that - different and interesting!

[@AuntieRachelsChaoticKitchen]

My pleasure!

[@MSchipper]

So Kashk is grains, fermented with whey. This is then dried in the sun. It's the Persian version of granola really. Greece, Georgia, Armenia, Iran, probably Turkey too, all have their own variations.

[@AuntieRachelsChaoticKitchen]

Interesting! Are the grains soaked and sprouted in the whey? You've got me wondering if it's similar to rejuvelac, which is a liquid made from soaking grains (typically wheat berries, or I've done it with quinoa). It's used in vegan cheese making

[@joffyjazz]

Looks like hearty soup! Good for the chilly weather! Good with some crusty bread. Side note, you look beautiful with your hair down! 😍

[@AuntieRachelsChaoticKitchen]

It's such a delicious meal. I did want to do a farinata (Italian chickpea pancake/bread) in a separate video, then link them together, but I didn't have the energy

[@lawrencemoss4164]

Looks good for a cold day. I continue to get great ideas from you. Thanks to you I learned how to make Tempeh. 😄 Keep the videos coming.

[@AuntieRachelsChaoticKitchen]

I love that, thank you 😁

[@dmagik8]

looks very appetizing. You still mad fine!

[@BornAncient47]

I will most certainly be utilizing some of these recipes as inspiration for retreat cooking/catering this summer! 💕

[@AuntieRachelsChaoticKitchen]

For the onion topping in this one, to do it bulk, I'd try doing it in the oven (if you're prepping for lots of people). Doing it in a pan will take ages and likely need to be done in several batches. A low temp oven might be a great alternative. I'd go maybe 300°F, stirring every 15 mins or so, and keep an eye on it. Good luck!

[@BornAncient47]

@@AuntieRachelsChaoticKitchen Thank you for the tips! 🐾

[@John_Henry83]

It looks great Rachel but much too complicated for my cooking skills. But I did watch through the whole thing just to hear you voice.

[@AuntieRachelsChaoticKitchen]

Nonsense! Just it take it slow and go step by step. If you prep all your veggies before starting, and keep the stove heat at no higher than medium, you'll do it, I believe in you ❤️

[@ElgoergiolorenzoDosSantos]

Weird question there's a female coworker that's vegan what dish will romantically impress her if I might ask

[@AuntieRachelsChaoticKitchen]

Best way to impress a woman is to communicate with her. Radical, I know 😉

[@ElgoergiolorenzoDosSantos]

@@AuntieRachelsChaoticKitchen old school aight I'll do it but I wanted to lubricate the situation so it will be easy to communicate but I'll do it