Nothing beats a cozy bowl of Ash/Aush on a cold winter day. This simple one-pot Afghan recipe is not only hearty and comforting, but also incredibly delicious.
Want to make the most amazing Ash/Aush? Follow our process!
There are many variations of Ash/Aush, but this recipe in particular is based on a traditional Afghan dish that goes back centuries in Afghan cuisine. the origins of Ash/Aush typically is influenced by Persian, Indian and Central Asian cooking traditions.
It is such a hearty soup and is celebrated because of its robust flavors. The combination of the aromatic herbs and spices with the chickpeas, kidney beans, and perfectly tender pasta.
This is such a versatile dish that the various interpretations across many regions are insanely high. So many techniques and it is loved by everyone! Perfect for this crazy cold winters, such as here in Minnesota.
This is a worldwide dish, so keep in mind the no two recipe will be similar. Enjoy our version!
Tips on Making The Best Ash/Aush
Fresh Herbs: Try to get fresh herbs for this recipe because it’ll give you the best results here. Fresh dill and cilantro make a world of difference and really enhances that flavor profile from the Ash/Aush.
Simmer: If you allow the Ash/Aush to simmer for a longer period of time, the flavors will really meld together beautifully. After adding the chickpeas and kidney beans, give it some time to cook more. Put it on low heat and let that simmer until it all comes together and softens the beans/chickpeas.
High Quality Ingredients: It can be a bit pricy but invest in high quality ingredients like spaghetti sauce. This is going to be the base of the whole dish so check for natural ingredients in the sauces if your financial situation allows it.
Seasonings Can Be Adjusted: Try and taste the Ash/Aush as you cook it and adjust the seasonings if you need to. Add more salt or garlic to enhance the flavors. Beware not to over season, hence the tasting as you go.
Different Garnishes: Get creative here! Add more garnishes or experiment with new stuff. Like fried onions! Add to that appeal and go nuts!
Ingredients
- 1 lb Ground Beef
- 1 Large Onion, diced
- 1 tbsp Garlic, minced
- 2 tsp Coriander
- 1 tsp Cumin
- 2 tsp Paprika
- Salt & Pepper (to taste)
- 6 cups Water
- 24-36oz Tomato Sauce, adjust as needed
- 12 oz Linguine Noodles
- 1 can Chickpeas (rinsed)
- 1 can Kidney Beans (rinsed)
- 1/2 cup Cilantro (chopped)
- 3 tbsp Dill
Instructions
To make Ash/Aush, In a large pot or Dutch Oven, begin by sautéing your ground beef in diced onions and garlic, along with the seasonings.
Add in your water, tomato sauce and the noodles.
Once the noodles are tender, throw in the chickpeas and kidney beans along with the cilantro and dill. Let everything simmer until you’re ready to eat!
Add whatever you’d like to your Ash/Aush!
To make your Ash/Aush even more flavorful, you can add shredded chicken or beef. You can also add some lemon zest or juice to brighten up the flavors. Garnish with more chopped cilantro and a dollop of plain yogurt for an added layer of flavor.
STORAGE RECOMMENDATIONS for Ash/Aush
REFRIGERATION
Ash/Aush can be stored in airtight containers for 3-4 days after being made. Be sure to consume within those 3-4 days. Let it completely cool before you transfer it to an airtight container. We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
Equal Portions
Divide the Ash/Aush into equal portions before you store it. That way you can reheat it properly when you eat it later. Don’t hurt the quality of your leftovers by trying to heat it all up at once.
FREEZING
Ash/Aush can be frozen and it really freezes well. Transfer it to the airtight containers that are freezer-safe. Resealable bags also work great. Let out as much air as possible. Can be frozen for up to 3 months.
REHEATING
Reheat the Ash/Aush safely. Thaw it out overnight if you froze it. If you only left it in the refrigerator, no need to do that. Just reheat in the microwave or stovetop on medium heat. Stir occasionally.
FREQUENTLY ASKED QUESTIONS
Of course! Angel hair is recommended but feel free to experiment however you’d like. Such as linguine or penne!
Ash/Aush typically is vegetarian but we like adding ground beef to ours from time to time!
This recipe is not gluten free, however, you can make a gluten free version. Use a gluten free pasta and ensure all your other ingredients are gluten free as well.
You can add some bread, naan, or pita bread. Great for dipping. A side salad of course goes well and some vegetables! Or our Salata – Afghan Salad
Freeze for up to 3 months, but refrigerate for a maximum of 4 days in airtight containers. You can also use a freezer safe resealable bag.
Want More Great Recipes like this? Here are some of our Go-To Recipes!
Kabuli Palaw, Afghan Brown Rice
LOVE OUR ASH/AUSH? GIVE US FEEDBACK
If you make our Ash/Aush, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Ash/Aush – Afghan Spaghetti
Ingredients
- 1 lb Ground Beef
- 1 large Onion, diced
- 1 tbsp Garlic, minced
- 2 tsp Coriander
- 1 tsp Cumin
- 2 tsp Paprika
- Salt and Pepper, to taste
- 6 cups Water
- 24 -36 oz Tomato Sauce
- 6 – 12 oz Linguine Noodles
- 1 can Chickpeas, rinsed
- 1 can Kidney Beans, rinsed
- 1/2 cup Cilantro, chopped
- 3 tbsp Dill
Instructions
- To make Ash/Aush, In a large pot or Dutch Oven, begin by sautéing your ground beef in diced onions and garlic, along with the seasonings
- Add in your water, tomato sauce and the noodles.
- Once the noodles are tender, throw in the chickpeas and kidney beans along with the cilantro and dill.
- Let everything simmer until you're ready to eat!
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