Milk Ash

Milk Ash

Milk ash is one of the traditional Iranian dishes that is prepared on special days of the year, which is mostly celebrated on the 10th of Ardibehesht, which is forty days after Nowruz, and is prepared in Shiraz, Kerman and Fars. And each of them go to nature and one of the common dishes on this day is milk soup. The people of Kerman go to visit Shah Khairullah on this day and it is one of their customs to cook ash on this day. This ritual was held by the people in Kerman city . But they have to share the belief that they are milking at the beginning of the season in order to be a blessing. After eating, the ceremony continues with music, dancing and singing. The purpose of this celebration of blessing and forgiveness is to gather and see acquaintances and remove ambiguities. This milk soup is cooked in Tabriz, Arak and many other cities and is very nutritious. Today in cook plans ,we will teach you milk soup with chickpeas and wheat.

Ingredients :

  1. Milk: 1 liter
  2. Water: 1 liter
  3. Chickpeas: 1 cup
  4. Peeled wheat: 250 grams
  5. Raisins, walnuts, almonds: as needed
  6. Salt, black pepper: as needed

Recipes :

First, it is better to soak the chickpeas from the night before and change the water several times to remove the bloating. Also, soak the peeled wheat from the night before and change the water several times so that it is easier to cook and Its bloating is taken.

Rinse the chickpeas and wheat and pour them into a pot with a suitable capacity and add 1 liter of water to it and put it on a low heat until the chickpeas and wheat are cooked and glazed. Stir the ingredients from time to time so that it does not settle. You do not have enough, you can use a pressure cooker.

Then, when the excess water evaporates and they are cooked and soft, add salt and stir. Now add the milk that you have already put in the ambient temperature little by little and stir and wait for the soup to settle.

After the soup thickens and settles, remove from the heat and put it in the desired dish and decorate it with raisins, almonds and walnuts, then serve.

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