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Ash-e Sholi

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Located in the desert region of Iran, Yazd province features the slightly cold and humid winters, with warm and arid summers. 

In desert areas we can see some particular life style due to the specific climate; in other words, the climatic conditions have an influence on the people eating habits.

The people of this region cook different types of Ash in warm summer and they cook and eat sweet foods and the other famous sweets and cookies in cold winters based on the weather, humidity or aridity.

 Most of Yazd’s traditional foods have particular noteworthy implications; and this is why they are served in certain events and ceremonies; Ash is a food of the particular position in the cooking of Yazd people and Ash-e Sholi is one of the most popular ones in this region.

In spite of the easy instruction, Ash-e Sholi is highly famous, and amazingly delicious among Yazd traditional foods. The ingredients of this Ash are different depending on the season. The main ingredients include such vegetables as beans, beet or turnip, pease, onion, dried mint, flour, lentil, oil, salt, turmeric and vinegar; moreover, traditional Yazd cookers add some special Ash vegetables as spinach, dill, leek, parsley and fenugreek ti Ash-e Sholi.

Although it is highly cost effective, all families in Yazd are quite familiar with Ash-e Sholi especially as an evening meal in all seasons of the year. Ash-e Sholi flavor can be different from sour to sour-sweet, based on people tastes. The vinegar of pomegranate or grape is the main spice of this food giving it a special flavor. These two spices can be replaced by Qareh Qurut or pomegranate sauce; Also, you can use them while serving, in addition to fired mint and onion which are used on most Ashs for decorating and adding flavor. Yazdi people usually drink tea, candy tea or eat Yazdi Baklava after Ash-e Sholi to neutralize its cold nature. Ash-e Sholi is also cooked in Kerman with the name of Omachu and there is some difference in type of spices they used.


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