How to pronounce Ash-e somagh

Ash-e somagh is written آش سماق where it comes from. In the International Phonetic Alphabet it is /ɒːʃe soˈmɒːɢ/. In plain English letters that is AHSH-eh so-MAHGH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Ash-e somagh?

Ash-e somagh is a soup or stew of Iran. Where it comes from: Hamadan. People usually eat it at lunch or dinner. Its main ingredients are beans & tofu. It tastes sour.

Where Ash-e somagh comes from

Ash-e somagh is one of 30 signature dishes of Iran on this map.

• Ghormeh sabzi قورمه‌سبزی · Main dish · Iran

  Ghormeh sabzi is a herb stew, and herbs are most of it: parsley, coriander, chives or leek and fenugreek, chopped and fried for a long time until they turn dark, then simmered with lamb or beef, kidney beans and whole dried limes that give it a deep sour taste.

• Tahdig ته‌دیگ · Rice dish · Iran

  Tahdig means "bottom of the pot".

• Fesenjan فسنجان · Main dish · Gilan

  Fesenjan is a stew of ground walnuts and pomegranate molasses, cooked slowly with chicken or duck until the sauce turns dark brown and the walnuts release their oil.

• Chelow kabab چلوکباب · Main dish · Tehran

  Chelow kabab is steamed rice, chelow, served with one of the many kinds of Iranian kebab, and it is often called the national dish of Iran.

• Abgoosht (dizi) آبگوشت · Soup & stew · Iran

  Abgoosht, literally "meat broth", is a traditional Iranian stew also called dizi, after the stoneware crocks it is served in.

• Mirza ghasemi میرزاقاسمی · Main dish · Gilan

  Mirza ghasemi is a dish from Gilan, the province on the Caspian Sea in northern Iran, eaten as a starter or a main course.

Food of Iran

Dishes like Ash-e somagh in other countries

Same type of dish and similar main ingredients as Ash-e somagh:

• Harput köftesi · Soup & stew · Elazığ (Harput), Türkiye

  Harput köftesi are meatballs from Elazığ and the old town of Harput, made of minced meat and fine bulgur kneaded together, and cooked in a broth with tomatoes and chickpeas.

• Harira حريرة · Soup & stew · Morocco

  Harira is the soup that breaks the fast during Ramadan in Morocco.

• Jota · Soup & stew · Trieste, Italy

  Jota is the bean and sauerkraut soup of Trieste and the Karst plateau: borlotti beans, potatoes and sour cabbage cooked with pork rind or smoked meat, garlic and cumin, thick enough to stand a spoon in.

• Aloo tama आलु तामा · Soup & stew · All Nepal, Nepal

  Aloo tama, or aloo bodi tama, is a Nepali soup of fermented bamboo shoots, potatoes and black-eyed peas.