Ash-e-Tarkhineh | Tarkhineh Persian Soup 

By Persian Good Team

Ash-e-Tarkhineh is a popular dish in southwestern and southern states of Iran. The origin of the dish goes back to Lorestan province. The soup is similar to ashe dooghand ashe reshte.

Tarkhineh Recipe





  • 500 g Wheat bulgur
  • 1 tbsp Salt
  • 1/5 kg Sour yogurt
  • 1 teasp Turmeric
  • ½ teasp Saffron
  • 1 tbsp Dried pennyroyal
  • ½ teasp Black pepper


  • Soak the wheat bulgur for at least six hours in a pot full of water. Strain in a colander and let them dry.
  • Beat yogurt until even and pour it into a big pot, add the bulgur. Place the pot on a stove burner on low heat, stirring slowly for an hour.
  • When you see the content has a neutral consistency, add saffron, black pepper, salt, turmeric and the dried pennyroyal to the pot and stir.
  • When the consistency increases, remove pot from stove, put it aside and let it cool. When the content has cooled, pick a fistful amount, make a ball out of it and then press it a bit. Place them on a tray and put the tray in a dry place for days to have completely dried tarkhines.

Ash-e-Tarkhineh (Soup Recipe)


  • 3 Onions
  • 8 Garlic cloves
  • 75 g Chickpeas
  • 1 glass Kashk (liquid whey)
  • 75 g Lentils
  • 3 Tarkhineh balls
  • 75 g Pinto beans
  • 75 g Ash vegetables (parsley, dill, coriander, spinach, leek)
  • 1 tbsp Dried mint
  • Salt as much as required
  • Turmeric as much as required
  • Pepper as much as required


  • Soak the legumes for at least six hours, changing the water occasionally.
  • Soak the tarkhineh balls for almost two hours to soften them. Pick a suitable pot for the Ashe. Rinse the legumes and add them to the pot (except the lentils). Also, remove the water of the Tarkhine balls and add them to the pot. Then pour 1 to 2 liters of water to the pot and bring them to the boil. Then reduce the heat.
  • Wash the onions and peel them. Then dice them into small pieces and fry them in a pan. Wash the garlic cloves and dice them too. When the onions have fried, add the garlics and stir fry them. Sprinkle some salt, pepper and turmeric to the content and then discard the pan from the flame.
  • In a small pan, pour some oil, when it is hot, add the dried mint and stir until the color changes. Then remove the pan and set it aside.
  • Test the legumes, if they are partially cooked, rinse the lentils and add them to the mixture. Lentils tend to cook faster.
  • Wash the vegetables and rinse them. Then dice them into pieces (not very small). When the legumes are cooked perfectly, add some salt to the pot then add the vegetables to them. Don’t put the lid on the pot. The color of the vegetables should not change very much. Wait for 10 minutes and then add half amount of the garlic/onion content.
  • After 30 to 40 minutes, when the vegetables are cooked well, add the Kashk and 10 to 15 minutes the consistently should be perfect. Serve in a large bowl and top off with the remaining friend onions

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