A traditional Iranian potage

[Mansoor]

It is called " Ashe Reshteh" in Persian (Frasi), which means "string or cord potage" in English. Some people cook it as usual food but often is cooked on special days, especially on the holly days relative to religion or for a vow.




It is delicious and has a new flavor for those who taste it for the first time. It is cooked with dried cords of flour, pea, and particular vegetables, and at the end of cooking, oil mixed with turmeric and mint (are fried a little), fried onion, and "Kashk" as a mild sour material poured on the thick soup. Some people decorate the potage with these spices.

I don't know whether Kashk (the white substance) exists in other lands or not? It is one of the extracts of yogurt in Iran and has a unique taste and flavor.

 

[mdchachi]

Looks like a very good dish.

Kashk (dried yogurt) is common ingredient in your region of the world it seems. We can purchase it here at ethnic or international markets.
It's even manufactured in the U.S. it seems.

 

[Mikawa Ossan]

That looks really good! The kashk would be a hurdle for me, though. I've never really liked yogurt, although I do like those Yakult yogurt drinks. Probably because they're sweet.

 

[Majestic]

Looks delicious!

 

[Mansoor]

Looks like a very good dish.

Kashk (dried yogurt) is common ingredient in your region of the world it seems. We can purchase it here at ethnic or international markets.
It's even manufactured in the U.S. it seems.
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Seems to be a good brand. Because I lived in Shiraz all my life and tasted every type of natural dairy I can distinguish the quality of these foods, so I should taste it to be able to opine about its quality.

The best and most natural Kashk is produced by the nomads whose occupation is herding. They have great herds of sheep (fewer cows). The milk of sheep is fatter and more energic and tasty. Its nature is mild, while the nature of cow's milk is cold and the nature of camel's milk is warm (probably you don't know what does mean warm, cold, and mild nature, while some non-bacterial sicknesses in the world are because of the different nature of people and the nature of foods. I probably will create a topic in this case later).

I remember when I was a kid, I saw a group of nomads from the Fars province bring the milk and dairy products of their herds to Shiraz and sold to a shop in our old neighborhood in the center of the city. I bought a zinc glass of Dough (not dough in English. I can explain to you briefly, it was a natural white sour liquid 'just like milk in appearance' that was produced from yogurt). When I drank the glass of Dough, it made me drunk! People said that Dough brings drunkenness in spring!

It was true, but pleasant drunkenness along with sleep that was different from the intoxication of wine. The nomads also brought pure and natural butter and Kashk to Shiraz which were memorable.

 

[Mansoor]

That looks really good! The kashk would be a hurdle for me, though. I've never really liked yogurt, although I do like those Yakult yogurt drinks. Probably because they're sweet.

Usually people don't eat sole liquid Kashk. It is cooked with some particular foods. Of course dry Kashk is eaten solely as snacks.

 

[Mansoor]

Here is how the Iranian nomads produce natural Dough, Kashk, and butter from sheep's yogurt. They are three folks in different areas of Iran (Bakhtiary, Ghashghaii, and Qajar). Bakhtiary folk lives in the west of Iran, Ghashghaii in the Fars province, and Qajar in the central areas of Iran, though they are less than the two other folks. Of course, there is another nomad folk named Turkman that lives in the north of Iran, besides the Caspian Sea. They have less contact with the central areas of Iran so I don't know much about them.

The occupation of all these nomads is herding sheep or a little number of cows. These folks due to living in the mountains and deserts all life, tolerating such hardships, and eating natural foods are brave, and warriors (not militant) and have resistant bodies and will, nevertheless they are kind and hospitable.

The women of Ghashghaii folk are powerful and work beside their men. I heard one of these women who went to a garden on a snowy day was attacked by a big and hungry wolf. After one hour of fighting that woman finally strangles the wolf by bare hand!

Here a Ghashghaii woman is shaking the sheep yogurt in the skin of a sheep traditionally to produce natural Dough (or Doogh) and butter.




Here I show you how much a middle-aged nomad woman is a powerful and hard worker. She carries that water tank for kilometers. She is healthier than many people who live in the cities. They lived so for thousands years.





Excuse me. I didn't edit my writing much

 

[Mansoor]

The Ghashghaii and Bakhtiary women are also skillful riders and shooters. They have a high value in their tribes. They do whatever the men do.







A known historical Bakhtiarii woman. She was one of the heads and commanders of that large tribe for some time. At that time, she fought with enemies who attacked to borders of Iran.




Explanation:

Having a gun is illegal for every individual in Iran and is considered a crime that has a penalty from 3 to 10 years imprisonment, but these tribes are allowed to carry registered guns In their natural environment as the rancher folks and the reserve force for the defense of the country.

 

[Mansoor]

The women of these tribes are also artful and have amazing and interesting handcrafts. Carpet weaving is one of their arts:

 

[Mansoor]

Well, let go back to the Iranian foods:

This is " Halwa Masghati" that is an Iranian sweet. I saw in the google translation that it translated Halwa , an Indian dish!

It is not correct. Halwa is a series of traditional Iranian sweets that this type is called " Halwa Masghati". It is something between Jell and chocolate that is decorated with pieces of pistachio or almond. I don't know how it is made but saffron is one of its ingredients.

 

[mdchachi]

The women of these tribes are also artful and have amazing and interesting handcrafts. Carpet weaving is one of their arts:


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Beautiful. "Persian" rugs have long been famous for their art, culture and quality.

Here's how Bing Chat explains Halwa Masghati:

Halwa Masghati is a type of Persian dessert that is made with starch, water, sugar, rose water, oil, and saffron². It has a soft and jelly-like texture and is often decorated with sliced pistachios and almonds¹. Halwa Masghati is originally from the city of Lar in Fars province, and is also known as Masghati Shirazi². It is usually served with tea or as a Ramadan treat².

Source: Conversation with Bing, 5/27/2023
(1) Masghati Recipe; Make this Delicious Persian Sweet in 5 Steps. Masghati Recipe; Make this Delicious Persian Sweet in 5 Steps.
(2) Halva Masghati Shirazi – Persian Recipes. Halva Masghati Shirazi – Persian Recipes.
(3) How to make masghati (مسقطی) l Persian wheat starch and ... - YouTube. .