DISH RESEARCH · Soup
Ash-e Parpoleh
Also known as: Ash Parpoleh, Kurdish Lentil-Noodle Soup
A Sanandaj Kurdish lentil soup with ash noodles and dried mountain savory.
About Ash-e Parpoleh
This parpoleh is the Sanandaj Kurdish home version published by Ashpazye_parchin. Lentils, onion and ash noodles form the soup, with dried mountain savory as its characteristic herb in this recipe.
Butter gives the onion a rich savoury base. Turmeric and black pepper season the lentils, while the dried herb adds aroma; dried red chilli is an optional hotter finish.
Soft lentils and short noodle pieces share a thickened broth. The author associates the dish with cold weather and recalls earlier handmade noodles; this selected recipe uses ready-made ash noodles.
Allergens in this recipe
Contains: Wheat (gluten), Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Ash-e Parpoleh
Ashpazye_parchin’s Sanandaj lentil-and-noodle parpoleh.
- LentilsBaseIngredient page not linked
- OnionAromatic
- Ash noodlesBase
- Dried mountain savoryAromaticIngredient page not linked
- SaltSeasoning
- TurmericSeasoning
- Black pepperSeasoning
- ButterCooking medium
- WaterLiquid
- Dried hot red chilliSeasoning · OptionalIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Lentils: Recipe-specific ingredient evidence; Allergen details unconfirmed. Ingredient page link pending verification or catalogue review
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Ash noodles: Wheat (gluten). Standard Persian wheat reshteh context, including author’s flour-noodle tradition; exact purchased formula beyond wheat unspecified.
- Dried mountain savory: Recipe-specific ingredient evidence; Allergen details unconfirmed. مرزه کوهی خشک retained; exact botanical species not established.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Turmeric: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Black pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Butter: Milk
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Dried hot red chilli (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Author explicitly permits omitting red chilli; variety unspecified.
Origins & food traditions
Local Sanandaj recipe explicitly identified as Kurdish parpoleh; selected water-based home version.
Countries
- Iran
- IranCatalogue link pending review
Cuisines & regions
- Kurdish Cuisine
- Iranian Kurdish CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.