📝 About This Recipe
A cornerstone of Afghan hospitality, Shorwa-e-Aush is a soul-warming noodle soup that marries silky hand-cut noodles with a robust, spiced meat sauce and cooling yogurt. This dish represents the beautiful intersection of Central Asian pasta traditions and Persian herbal influences, featuring a vibrant broth enriched with dill, cilantro, and turmeric. It is a multi-layered masterpiece where the richness of the beef or lamb is perfectly balanced by the tang of 'chaka' (strained yogurt) and the earthy punch of dried mint.
🥗 Ingredients
The Meat Sauce (Qurma)
- 1 lb Ground Beef or Lamb (lean or 80/20 mix)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric
- 3 tablespoons Vegetable Oil
The Soup Base
- 8 cups Beef or Vegetable Broth (low sodium preferred)
- 1 can (15oz) Red Kidney Beans (rinsed and drained)
- 1 can (15oz) Chickpeas (rinsed and drained)
- 10 oz Aush Noodles (can substitute with Linguine or Fettuccine broken in half)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- 2 cups Spinach (fresh, roughly chopped)
The Yogurt Swirl and Garnish
- 1 cup Greek Yogurt (plain, full fat)
- 2 tablespoons Dried Mint (crushed between palms)
- 1 clove Garlic (pressed or grated into the yogurt)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they turn a deep golden brown.
-
2
Add the ground meat to the onions. Cook, breaking it up with a wooden spoon, until browned and no longer pink. Drain excess fat if necessary.
-
3
Stir in the minced garlic, tomato paste, coriander, turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 2-3 minutes until the tomato paste darkens and smells fragrant.
-
4
Add 1/2 cup of water to the meat mixture, reduce heat to low, and simmer for 10 minutes until a thick, oily sauce forms. Remove half of this meat sauce and set it aside in a bowl for garnishing later.
-
5
To the remaining meat in the pot, pour in the 8 cups of broth. Bring the mixture to a rolling boil.
-
6
Add the drained kidney beans and chickpeas to the boiling broth. Let them simmer together for 5 minutes to meld the flavors.
-
7
Gently add the noodles to the pot. If using long pasta like linguine, break them in half first. Cook according to package instructions (usually 8-10 minutes) until al dente.
-
8
While the noodles cook, prepare the yogurt sauce by mixing the Greek yogurt with one pressed garlic clove and a pinch of salt. Thin it with a tablespoon of water if it's too thick to drizzle.
-
9
Two minutes before the noodles are finished, stir in the fresh spinach, cilantro, and dill. The herbs should stay vibrant green.
-
10
Taste the broth and adjust seasoning with salt and pepper. The noodles will absorb some salt, so be generous.
-
11
To serve, ladle the thick soup into deep bowls. Ensure everyone gets a good portion of noodles and beans.
-
12
Top each bowl with a generous dollop of the reserved meat sauce, a swirl of the garlic yogurt, and a heavy sprinkle of dried mint and chili flakes.
💡 Chef's Tips
If you can't find authentic Afghan Aush noodles, use high-quality linguine or thin fettuccine broken into 4-inch pieces. Don't skip the dried mint; it provides a specific cooling aroma that fresh mint cannot replicate in this dish. Be careful not to overcook the noodles, as they will continue to soften in the hot broth as you serve. For a vegetarian version, replace the meat with finely chopped mushrooms and use vegetable broth. If the soup becomes too thick upon standing, thin it with a little boiling water or extra broth before reheating.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or flatbread to soak up the flavorful broth. Pair with a side of 'Salata' (a fine dice of tomato, cucumber, and onion with lemon juice). Offer a side of 'Chatney' (Afghan spicy green condiment) for those who like extra heat. Enjoy with a hot cup of cardamom-infused green tea after the meal. A small plate of fresh radishes and green onions makes for a crunchy, refreshing accompaniment.