Jooshvareh Ash or Jooshpareh is ash that is made in Khorasan, especially in Razavi and South Khorasan by cooking samosa with beans and spices in water and does not need meat.
In northwestern Iranian cities like Ardebil, it is Gooshvareh Ash and is one of the most traditional Ashes in the region which is less common today due to its time-consuming and difficult cooking process.
samosa or Jooshvareh was originally a staple food in Khorasan, but in Khorasan, samosa was boiled in water after preparing and laying the ingredients (peas-onion-vegetables) and folding the dough layers together and squeezing. And the ash was made to be called Jooshvareh ash, but nowadays, instead of boiling it, it is fried in oil, and this method is common in most parts of the world today. But in the south of Khorasan, boiled samosa is still common in the villages as a delicious soup.
This is one of the toughest and most difficult foods to prepare. According to Baihaqi history, this food has been common in Khorasan since ancient times. In the cities of Gonabad, Ferdows, Sabzevar, Ghaen and the Brakouh district of the village of Suno and Zeybed, this traditional and popular cuisine is popular and cooked for public celebrations and occasions.
Nowadays, ingredients for Jooshvareh (usually onions - vegetables and peas and pre-cooked lentils) are poured into a large piece of lavash or a sheet of dough, and the lavash or dough leaves are triangular or rectangular. Close and then boil in a pot of boiling water for about 20 minutes and remove before crushing.