Aush-e Sholeh Ghalamkar

Aush-e Sholeh Ghalamkar

A bowl of Aush-e Sholeh Ghalamkar from Tehran
Type	Aush (Persian thick soup)
Course	Main course
Place of origin	Iran (Iran)
Region or state	Tehran, traditional across Iran
Serving temperature	Hot
Main ingredients	Herbs, legumes, meat, barley, rice, onion, spices
Variations	Regional
Similar dishes	Aush reshteh

Āush-e Sholeh Ghalamkār (Persian: آش شله قلمکار), literally "Hodge-podge Aush", is one of the most iconic and richly flavored types of aush (Persian thick soup) in Iranian cuisine. It is especially associated with the city of Tehran and has deep cultural and historical significance. The dish is made from a variety of herbs, legumes, grains, and meat, and is often served at large gatherings and ceremonies.

Ingredients

The dish is prepared with a mix of ingredients that typically include:

• A variety of legumes such as chickpeas, pinto beans, red beans, white beans, black-eyed peas, lentils, and mung beans
• Bulghur or cracked wheat, and rice
• Aromatic herbs like parsley, cilantro, spinach, leeks, dill, and tarragon
• Beef or lamb (usually shank or neck cuts) and beef marrow bone (ghalam)
• Onions, garlic, salt, pepper, turmeric, and cinnamon
• Garnishes: fried mint (na’na dagh), fried garlic (sir dagh), and caramelized onions (piaz dagh)

Preparation

The preparation of Āsh-e Sholeh Qalamkār is labor-intensive and time-consuming, often taking 4 to 6 hours. The legumes are soaked overnight and cooked separately. The meat and marrow bone are boiled with onion and turmeric until tender and then shredded or mashed.

Bulghur and rice are boiled together to form a thick base. Once softened, mashed legumes, meat, and chopped herbs are added gradually while stirring constantly to prevent sticking. As the dish thickens, seasonings and the clarified broth are added. It is traditionally finished with a generous amount of fried mint, garlic, and onion.

Some regional or household variations may mash or puree part of the legumes for a thicker texture.

History

The origins of Āsh-e Sholeh Qalamkār trace back to the Qajar dynasty. According to various historical sources, it was first prepared during the reign of Naser al-Din Shah Qajar in the 19th century. The king, who reportedly fell ill during a cholera outbreak, recovered after eating a rich aush made by the royal cook. As a thanksgiving vow, he ordered that this dish be prepared and distributed among the people every year in a grand public ceremony.

Twelve massive cauldrons of the dish were cooked in spring, often in the rural royal estates of Shahr-e Rey, Sar-e Khāsar, or Shahrestanak. The event involved not only royal chefs but also nobles, ministers, and even royal wives, all contributing to the preparation. The chaotic, crowded, and extravagant nature of the event contributed to the dish's association with disorderly mixtures—leading to the modern Persian idiom "like Āsh-e Sholeh Qalamkār" used to describe chaotic or jumbled situations.

Cultural significance

The dish remains popular in Iranian homes, especially in the capital Tehran, and is commonly served during religious events. It is highly nutritious due to the combination of legumes, herbs, and meat, making it ideal for feeding large groups or offering during times of mourning or celebration.

In popular culture

The phrase "like Āsh-e Sholeh Qalamkār" (Persian: mesl-e āsh-e sholeh qalamkār) has become a well-known idiom in the Persian language. It describes situations that are chaotic, disorganized, or involve a mix of unrelated elements—just like the ingredients of the dish.

See also

• Aush
• Aush reshteh
• Aush-e-anar
• Iranian cuisine
• Naser al-Din Shah Qajar
• List of soups

External links

• دستور معرکه برای پختن آش شله قلمکار – فرارو (in Persian)
• ماجرای ضرب‌المثل آش شله قلمکار – نمناک (in Persian)
• شله قلمکار، آشی که اولین بار به دستور ناصرالدین شاه پخته شد – فارس‌نیوز (in Persian)
• می‌دونی آش شله‌قلمکار از کجا اومده؟ – تبیان (in Persian)