The different types of ash:

There are around 400 types of ash that are cooked in different ways throughout Iran, and about 10 types of them use meat.

Ash is one of the common dishes offered during the month of Safar, especially on the day of Arbaeen: the way to prepare it is to cook the meat of one or more lambs with rice, chickpeas, cowpea, and fenugreek and cook it.

They mix the ingredients so much during cooking that the bones completely separate from the meat and become soluble.

Some other well-known ash include ash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh (yogurt stew), ash-e torsh (beetroot/pickles stew) and aush-e-shalqham (turnip stew).

The Afghan version is usually prepared with noodles and different vegetables in a tomato-based broth. It is topped with chaka (yogurt sauce), fried garlic, and dried/chopped mint leaves.

In Iranian Jewish cuisine, ash is not typically served with dairy or yogurt.

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It can be served in a large ceramic bowl: