Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Aash-E Shalgham Recipe
    Lost? Site Map

    Aash-E Shalgham

    Aash-E Shalgham. Photo by Iceland

    1/1 Photo of Aash-E Shalgham

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Chef #397624's Note:

    Turnip Soup (Persian/Iranian)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Mix ground meat with grated onions, salt and black pepper.
    2. 2
      Shape into small balls, and fry in oil until colour changes.
    3. 3
      Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.
    4. 4
      Wash turnip and rice.
    5. 5
      Peel turnip and cut into a few pieces.
    6. 6
      Add both to aash.
    7. 7
      Also add turmeric, salt and black pepper.
    8. 8
      Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.
    9. 9
      If using fresh mint, wash and chop finely.
    10. 10
      Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.

    Browse Our Top Iranian/Persian Recipes

    Ratings & Reviews:

    • on January 12, 2012


      This is just delicious soup. I didn't measure out the ingredients, just added each to taste. I used part of a big turnip/rutabaga, white Basmati rice, extra lean ground beef with lots of canola oil added (they still fell apart somewhat), onions chopped fine (another reason they may have fallen apart), yellow split peas which I think is what is meant to be used here, sea salt, freshly ground black pepper, plus the fresh mint. Too bad DH didn't try it. I will make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2009


      This is just great! Thank you so much for this recipe, i love the flavor. Please post more recipes from Persia!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2008


      Excellent Soup! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Aash-E Shalgham

    Serving Size: 1 (573 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 466.2
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 5.7 g
    Cholesterol 36.5 mg
    Sodium 204.9 mg
    Total Carbohydrate 66.7 g
    Dietary Fiber 26.4 g
    Sugars 8.9 g
    Protein 24.4 g

    Ideas from


    Over 475,000 Recipes Network of Sites