Easiest Way to Make Homemade Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی

Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, cabbage aash (a soup from iranian azerbaijan) کلم آشی. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی is something that I've loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have cabbage aash (a soup from iranian azerbaijan) کلم آشی using 11 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی:

1. {Prepare 1 cup of oatmeal.
2. {Make ready 1/2 cup of cooked chickpeas.
3. {Get 1 cup of cabbage leaves, finely chopped.
4. {Make ready 2 cups of fresh herbs: spring onions, coriander, parsley, spinach, finely chopped.
5. {Take 4 tbsp of fried onions.
6. {Take to taste of Salt and pepper.
7. {Get 1/2 tsp of turmeric.
8. {Get 2 of beef stock cubes.
9. {Prepare 3-4 tbsp of Yogurt.
10. {Prepare 1 tsp of dried mint (fry in oil for 1 minute).
11. {Make ready of Olive oil.

Instructions to make Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی:

1. Bring to boil water in a pot, add beef stock cubes and dissolve them..
2. Then, add cooked chickpeas,.
3. Oatmeal,..
4. Oil and.
5. All spices..
6. Allow to cook for 10 minutes..
7. Then, add chopped cabbage leaves,.
8. Herbs,.
9. And fried onions..
10. Stir occasionally..
11. Let aash cook for 20 minutes over low to medium heat..
12. Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt..
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17. Ingredients.

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