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آب انداختن

B1 verb #8,000 most common 10 min read

آب انداختن

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Practice it Examples Notes & Tips آب انداختن in 30 Seconds

Explanation آب انداختن in your Level:

At the A1 level, you don't need to worry about the complex grammar of this word. Just remember that 'Âb' means 'water' and 'Andâkhtan' means 'to throw.' Together, they describe when food like a salad or yogurt gets watery. You might hear this in a kitchen. For now, just recognize it when someone points at a salad and says 'Ab andâkht.' It means the salad is no longer fresh and crispy because water came out of the vegetables. Think of it as 'water coming out.'

At the A2 level, you can start using this verb in simple sentences. You should know that it's a compound verb. If you are talking about a cucumber (khiâr) or yogurt (mâst), you can say 'Khiâr âb mi-andâze' (The cucumber is getting watery). You learn that salt (namak) is usually the reason. You can use this to explain why you are not putting salt on the salad yet. It's a very useful 'kitchen word' to help you describe the state of food you are eating or making.

At the B1 level, you should be comfortable with the conjugation of 'Âb Andâkhtan' in different tenses. You understand that it's an intransitive verb where the food is the subject. You can use it in the subjunctive mood to give advice: 'Namak nazan ke âb nayandâze' (Don't add salt so it doesn't get watery). You also start to see the difference between this and 'Âb Oftâdan' (mouth-watering). This is a key word for participating in everyday Iranian life and conversations about cooking, which are very common.

At the B2 level, you understand the nuances of this verb across different contexts. You can use it to describe the chemical-like process of osmosis in cooking without using scientific terms. You might use it metaphorically or in more complex sentence structures, like 'The quality of the dish was ruined because the vegetables released too much water.' You also recognize it in literature or more formal recipes where the author explains the 'why' behind certain cooking steps. You can discuss the texture of food (qavâm) and how 'Ab Andakhtan' affects it.

At the C1 level, you use 'Âb Andâkhtan' with the precision of a native speaker. You are aware of its colloquial variations and how it might be used in different dialects. You can use it in professional culinary discussions or when writing detailed food reviews. You understand the subtle difference between 'Ab Andakhtan' and 'Ab Pas Dadan' and choose the one that fits the register. You also know the rare metaphorical uses where a situation might be 'releasing water' or losing its integrity.

At the C2 level, you have a complete mastery of the word, including its etymological roots and its place in the history of the Persian language. You can identify if the word is used in classical poetry in a different sense or how it has evolved into the modern culinary staple it is today. You can use the term in any register, from slang in a busy bazaar to a formal academic paper on Iranian food culture. You understand the deep cultural connection between food texture and the vocabulary used to protect it.

Practice it Examples Notes & Tips

آب انداختن in 30 Seconds

Used to describe food releasing liquid.
Commonly happens to salted salads and yogurt.
Compound verb: Âb (water) + Andâkhtan (to throw).
Usually considered a negative trait in cooked dishes.

The Persian compound verb آب انداختن (Âb Andâkhtan) is a quintessential culinary and descriptive term that every intermediate learner must master. Literally translated as 'to throw water' or 'to cast water,' its idiomatic meaning is far more specific: it refers to the process where food items, particularly vegetables, fruits, or dairy products, release their internal moisture and become watery or soggy. This usually happens due to the addition of salt, sugar, or simply through the natural process of sitting for too long. In the context of Iranian cuisine, where textures are paramount, understanding this verb is crucial for both cooking and describing the quality of dishes.

Literal Meaning: To throw or cast water (Âb = water, Andâkhtan = to throw).
Functional Meaning: To become watery, to exude liquid, or to lose crispness due to moisture release.

Imagine you are preparing a traditional Persian salad like Salad Shirazi. If you add salt and lemon juice too early, the cucumbers will begin to 'throw water,' leading to a pool of liquid at the bottom of the bowl and a loss of the desired crunch. This is the exact moment an Iranian cook would say the salad has 'Ab Andakhteh' (has become watery). This concept is not limited to salads; it applies to yogurt (Mast), stews (Khoresht) that haven't thickened properly, and even fruits like strawberries when sprinkled with sugar.

اگر نمک را زود بزنی، خیارها آب می‌اندازند و سالاد شل می‌شود.

In a broader sense, the term can also describe the physical state of certain materials or even medical conditions, though the culinary usage is by far the most common. For instance, in some older dialects, it might refer to the watering of the mouth (salivation), though modern Persian usually uses آب افتادن (Âb Oftâdan) for that specifically. Understanding the nuance between 'throwing water' (releasing it) and 'falling water' (watering mouth) is a key distinction for B1 learners.

ماست سون بعد از چند روز ماندن در یخچال آب انداخت.

Common Subject: Vegetables (especially cucumbers and tomatoes), yogurt, stews, and fruits.

Culturally, Iranians are very particular about the consistency of their food. A 'watery' yogurt or a 'watery' Kebab mixture is often seen as a sign of an amateur cook. Therefore, the phrase 'Ab Nayandaze' (lest it becomes watery) is a frequent warning in Iranian kitchens. It reflects the value placed on texture and the science of osmosis in traditional cooking, even if not called by that scientific name.

گوشت چرخ‌کرده را خوب ورز بده تا موقع کباب کردن آب نیندازد.

In summary, 'Ab Andakhtan' is an essential verb for navigating the Iranian kitchen and dining table. It describes a natural but often unwanted transformation in food texture. Whether you are discussing why a dip looks unappealing or explaining why you are waiting to season a dish, this phrase provides the necessary descriptive power to sound like a native speaker.

Using آب انداختن correctly requires an understanding of its conjugation as a compound verb. The base verb is انداختن (to throw), and the noun is آب (water). In sentences, the food item that is releasing liquid serves as the subject. It is most frequently used in the present continuous (می‌اندازد) to describe an ongoing process or the past tense (انداخت) to describe a finished state of wateriness.

Grammar Structure: [Subject/Food] + آب + [Conjugated form of Andâkhtan]

Let's look at various tenses and moods. In the imperative or prohibitive, you might tell someone: 'Don't let the onions become watery!' which would be نذار پیازها آب بیندازند. Note that in colloquial Persian, the 'a' sound in 'andâkhtan' often shifts towards an 'o' or 'u' sound, but in formal writing and standard speech, 'Ab Andâkhtan' remains the standard.

خورش باید جا بیفتد، نه اینکه فقط آب بیندازد.

One of the most common uses is in the negative subjunctive to give advice. For example, 'So that the salad doesn't get watery, add the salt last.' This would be: برای اینکه سالاد آب نیندازد، نمک را آخر اضافه کن. Here, 'nayandâzad' (subjunctive negative) is the key. This structure is very common in recipes and culinary blogs.

You can also use it to describe fruits. If you slice strawberries and put sugar on them, they will release their juice. In Persian, you say: توت‌فرنگی‌ها با شکر آب می‌اندازند. This is a neutral or even positive use, unlike the salad context where it is usually negative. The verb itself is descriptive of the physical process, and the context determines if the 'Ab Andakhtan' is desired or not.

قارچ‌ها موقع سرخ شدن خیلی آب انداختند.

Colloquial Usage: In Tehrani accent, 'andâkhtan' might sound like 'andâkhtan' but the 'â' in the middle of the stem 'andâz' often stays stable, unlike 'khâne' -> 'khune'. So 'Ab mi-andâze' is common.

Finally, consider the passive or resultative state. If you want to say 'The yogurt is watery,' you could say ماست آب انداخته است (The yogurt has thrown water). This present perfect form is very useful for describing the current state of a food item you are looking at.

این بستنی آب شده و آب انداخته؛ دیگر خوشمزه نیست.

Mastering these sentence patterns will allow you to participate in kitchen talk, understand recipes, and describe food textures with the precision of a native speaker. Remember to focus on the subject-verb agreement, as the subject is usually an inanimate food item (singular or plural).

The most common place to hear آب انداختن is in the kitchen or around a dinner table. Iranian culture is deeply centered around food, and the quality of a meal is a frequent topic of conversation. You will hear mothers teaching their children how to cook, chefs on television providing tips, and guests subtly commenting on the texture of a dish using this verb.

Scenario 1: The Kitchen: A mother says to her daughter: 'Don't put the salt in the Salad Shirazi yet, it will get watery (Ab mi-andaze) before the guests arrive.'

Television cooking shows are another prime location. Iranian chefs often emphasize the 'Ja Oftadan' (settling/thickening) of a stew. They might warn that if the heat is too high or the ingredients aren't sautéed correctly, the vegetables might 'Ab Biandazan' instead of frying properly. This distinction is vital for achieving the right flavor profile in Persian cuisine.

سرآشپز گفت: پیازها را با حرارت کم تفت دهید تا آب نیندازد.

You will also encounter this word in grocery stores or when discussing the quality of dairy products. If a container of yogurt has a layer of liquid on top, a customer might point it out to a shopkeeper, or a family member might mention it when opening the fridge. 'This yogurt has become watery' (In mast ab andakhteh) is a common observation.

In literature or more formal writing, the term might be used metaphorically to describe something that is losing its substance or becoming 'diluted.' However, 95% of the time, you will hear it in the context of food prep and consumption. It is a 'down-to-earth' verb that connects directly to the daily sensory experiences of Iranians.

وقتی گوجه‌فرنگی‌ها را رنده می‌کنی، سریع آب می‌اندازند.

Social Context: It is used by all social classes. From a high-end restaurant chef to a street food vendor, 'Ab Andakhtan' is the universal way to describe this moisture release.

Lastly, in the era of social media, Persian food bloggers use this term constantly in their captions and videos. Phrases like 'How to make sure your Kebab doesn't get watery' (Chekar konim kababemoon ab nayandaze) are common titles for tutorials. If you follow Persian content on Instagram or YouTube, you will see this verb appearing in almost every recipe involving vegetables or meat patties.

For English speakers, the literal translation of 'throwing water' can be misleading. A common mistake is thinking the verb means 'to pour water' or 'to splash water.' It does not. If you want to say 'I poured water into the pot,' you would use آب ریختن (Âb Rikhtan), not 'Ab Andakhtan.'

Mistake 1: Confusion with Âb Rikhtan: Incorrect: من توی قابلمه آب انداختم (I threw water in the pot). Correct: من توی قابلمه آب ریختم (I poured water in the pot).

Another frequent error is confusing آب انداختن with آب افتادن (Âb Oftâdan). While 'Ab Andakhtan' is about food releasing liquid, 'Ab Oftâdan' is almost exclusively used for 'mouth-watering.' If you see a delicious food and want to say your mouth is watering, you say دهنم آب افتاد. If you say دهنم آب انداخت, it sounds strange or like a medical condition where your mouth is leaking liquid uncontrollably.

اشتباه: با دیدن لواشک، دهنم آب انداخت. (غلط)

Learners also struggle with the subject of the verb. In English, we might say 'The salt made the cucumber watery.' In Persian, while you can say 'Salt causes it,' it's more natural to make the cucumber the subject: 'The cucumber threw water.' Using the wrong subject can make the sentence feel clunky.

Tense usage is another pitfall. Because 'Ab Andakhtan' is a process, learners often forget to use the present continuous (Mi-andâzad) when describing something happening now. If you see the salad getting watery on the table, don't just say 'Ab andâkht' (it threw water - past), say 'Dâre ab mi-andâze' (It is currently throwing water).

ببین! سالاد دارد آب می‌اندازد؛ زودتر آن را سرو کن.

Mistake 2: Overusing it for 'Melting': While ice cream that melts might 'Ab Biandaze', the primary word for melting is 'Ab Shodan'. Use 'Ab Andakhtan' specifically for the separation of liquid from solids.

Finally, don't confuse it with آب کشیدن (Âb Keshidan), which means to rinse or to drain (like rice). These are all 'Ab' + [Verb] compounds, but they have very distinct culinary roles. Draining rice is 'Ab-keshi', while your salad getting soggy is 'Ab-andâkhtan'. Keep a checklist of these 'Ab' verbs to avoid mixing them up in the heat of a kitchen conversation.

While آب انداختن is the most common term for moisture release, there are other words and phrases you can use depending on the specific situation or the level of formality you want to achieve.

شل شدن (Shol Shodan): Meaning 'to become loose' or 'soft.' This is often the result of 'Ab Andakhtan.' If a dough or a salad becomes too watery, it becomes 'Shol.' Example: 'The halva became loose.' (Halvâ shol shod).
پس دادن (Pas Dâdan): Literally 'to give back.' This is used when a material releases a substance it was holding. For food, you can say 'The meat released its fat' or 'The vegetable released its water.' This is slightly more technical or descriptive of the action of the food.

Comparing Ab Andakhtan with Ab Shodan: 'Ab Shodan' means to melt (like ice or wax) or to dissolve. 'Ab Andakhtan' is for when a solid stays mostly solid but releases a liquid component. If your ice cream turns into a puddle, it has 'Ab Shodeh.' If your yogurt has a little water on top but is still yogurt, it has 'Ab Andakhteh.'

ماست محلی معمولاً زود آب می‌اندازد اما خیلی خوشمزه است.

In more scientific or formal contexts, you might use ترشح کردن (Tarashoh Kardan - to secrete/exude) or خارج شدن مایع (Khârej Shodan-e Mâye - exit of liquid). However, these sound very clinical and would never be used in a home kitchen. 'Ab Andakhtan' remains the king of the culinary domain.

Another alternative is آب پس دادن. This is almost identical to 'Ab Andakhtan' but emphasizes the 'giving back' of the water. Some regions might prefer one over the other, but 'Ab Andakhtan' is universally understood in Iran. For B1 learners, sticking to 'Ab Andakhtan' is the safest and most natural-sounding choice.

کدو مسمایی موقع پختن زیاد آب می‌اندازد.

Summary of Alternatives: 1. Shol Shodan (Result: becoming watery/soft) 2. Pas Dadan (Action: exuding) 3. Abaki (Adjective: watery) 4. Ab Shodan (Action: melting - different but related).

How Formal Is It?

Formal

"بافت محصول در اثر فشار اسمزی آب انداخت."

Neutral

"اگر نمک بزنی، خیار آب می‌اندازد."

Informal

"ببین چقدر آب انداخته!"

Child friendly

"ماست کوچولو آب انداخته."

Slang

"غذاش کلاً آب انداخته بود و وا رفته بود."

Fun Fact

While 'Andâkhtan' usually means to throw something away, in this compound verb, it's the food that 'throws' its own water out of its cells.

Pronunciation Guide

UK /ɒːb ændɒːxtæn/

US /ɑːb ændɑːxtæn/

The primary stress in the compound verb is on the first syllable of the second word: 'an-DÂKH-tan'.

Rhymes With

ساختن (Sâkhtan) باختن (Bâkhtan) تاختن (Tâkhtan) پرداختن (Pardâkhtan) شناختن (Shenâkhtan) گداختن (Godâkhtan) نواختن (Navâkhtan) فراختن (Farâkhtan)

Common Errors

Pronouncing 'Âb' like 'Ab' in 'Apple'. It should be deep and long.
Misplacing the stress on the first word 'Âb'.
Treating it as one word instead of a compound verb.
Stressing the 'mi-' prefix too heavily in 'mi-andâzad'.
Failing to pronounce the 'kh' sound (voiceless velar fricative) correctly.

Difficulty Rating

Reading 3/5

Easy to recognize in recipes once you know the components.

Writing 4/5

Requires knowledge of compound verb conjugation.

Speaking 4/5

Important for sounding natural in culinary contexts.

Listening 3/5

Commonly heard in daily life and TV.

What to Learn Next

Prerequisites

آب انداختن نمک ماست سالاد

Learn Next

جا افتادن قوام آمدن تفت دادن سرخ کردن

Advanced

سینرسیس فشار اسمزی بافت‌شناسی غذا

Grammar to Know

Compound Verb Conjugation

Present: می‌اندازد. Past: انداخت. Subjunctive: بیندازد.

Intransitive Usage

The food (Subject) + Âb Andâkhtan. No direct object needed.

Subjunctive with 'Barâye inke'

برای اینکه آب نیندازد، نمک نزن.

Negative Imperative

نذار آب بیندازد (Don't let it get watery).

Present Perfect for States

ماست آب انداخته است (The yogurt *has* become watery - state).

Examples by Level

این خیار آب انداخت.

This cucumber became watery.

Simple past tense.

ماست آب می‌اندازد.

The yogurt is getting watery.

Present continuous.

آیا گوجه آب می‌اندازد؟

Does the tomato get watery?

Simple question.

نمک نزن، آب می‌اندازد.

Don't add salt, it will get watery.

Prohibitive + present tense.

کاهو زود آب انداخت.

The lettuce became watery quickly.

Subject + adverb + verb.

این سالاد آب انداخته است.

This salad has become watery.

Present perfect.

میوه آب می‌اندازد.

The fruit is releasing water.

Generic statement.

چرا آب انداخت؟

Why did it get watery?

Question word + past tense.

اگر شکر بریزی، توت‌فرنگی آب می‌اندازد.

If you pour sugar, the strawberry will get watery.

Conditional sentence.

ماست را در کیسه بریز تا آب نیندازد.

Put the yogurt in a bag so it doesn't get watery.

Subjunctive mood.

خورش من خیلی آب انداخت.

My stew became very watery.

Possessive + verb.

پیازها وقتی سرخ می‌شوند، آب می‌اندازند.

Onions release water when they are being fried.

Temporal clause.

گوشت نباید موقع کباب شدن آب بیندازد.

Meat shouldn't get watery while being grilled.

Modal verb 'nabâyad'.

خیار شورهای من آب انداخته‌اند.

My pickles have become watery/soft.

Plural subject.

این بستنی خیلی زود آب انداخت.

This ice cream became watery very quickly.

Adverbial phrase.

سبزی‌ها را خشک کن تا آب نیندازند.

Dry the herbs so they don't get watery.

Imperative + purpose clause.

برای اینکه سالاد شیرازی آب نیندازد، نمک را موقع سرو اضافه کنید.

To prevent Salad Shirazi from getting watery, add the salt at the time of serving.

Purpose clause with 'barâye inke'.

قارچ‌ها را با حرارت بالا تفت دهید تا آب نیندازند.

Sauté the mushrooms on high heat so they don't release water.

Instructional tone.

اگر ماست را هم بزنی، زودتر آب می‌اندازد.

If you stir the yogurt, it will get watery sooner.

Real conditional.

گوشت چرخ‌کرده را خوب ورز بده تا موقع پخت آب نیندازد.

Knead the minced meat well so it doesn't get watery during cooking.

Compound verb usage.

این نوع پنیر در مجاورت هوا سریع آب می‌اندازد.

This type of cheese quickly releases moisture when exposed to air.

Prepositional phrase.

خورش قیمه نباید آب بیندازد؛ باید روغن بیندازد.

Gheimeh stew shouldn't be watery; it should release its oil (be well-cooked).

Contrastive use of two compound verbs.

سبزی‌های فریز شده معمولاً بعد از باز شدن یخ، آب می‌اندازند.

Frozen vegetables usually release water after defrosting.

Passive-like state.

چرا این دسر اینقدر آب انداخته؟ حتماً شکرش زیاد بوده.

Why has this dessert become so watery? It must have had too much sugar.

Speculative sentence.

فرایند آب انداختن سبزیجات به دلیل خاصیت اسمزی نمک است.

The process of vegetables releasing water is due to the osmotic property of salt.

Academic structure.

او متوجه شد که اگر میوه‌ها را قبل از چیدن بشوید، سریع آب می‌اندازند.

He noticed that if he washed the fruits before picking (or storing), they would quickly get watery.

Reported observation.

بافت ماست به گونه‌ای است که با کوچکترین ضربه آب می‌اندازد.

The texture of yogurt is such that it releases water with the slightest impact.

Descriptive 'be goone-yei ke'.

سرآشپز تاکید کرد که بیفتک نباید در تابه آب بیندازد تا سفت نشود.

The chef emphasized that the steak shouldn't release water in the pan so it doesn't become tough.

Subordinate clause.

استفاده از نشاسته مانع از آب انداختن سس می‌شود.

Using starch prevents the sauce from becoming watery.

Gerund-like usage 'mâne' az'.

گوجه‌فرنگی‌های گلخانه‌ای معمولاً بیشتر از گوجه‌های محلی آب می‌اندازند.

Greenhouse tomatoes usually release more water than local ones.

Comparative sentence.

نباید اجازه دهیم مایه کباب کوبیده آب بیندازد، وگرنه از سیخ می‌ریزد.

We shouldn't let the Koobideh meat mixture get watery, otherwise it will fall off the skewer.

Complex conditional/consequence.

تغییرات دمایی باعث می‌شود که شکلات روی کیک آب بیندازد.

Temperature changes cause the chocolate on the cake to release moisture/sweat.

Causal structure.

در این پژوهش، تأثیر غلظت نمک بر میزان آب انداختن بافت‌های گیاهی بررسی شد.

In this research, the effect of salt concentration on the amount of water release in plant tissues was investigated.

Passive voice, formal.

این پدیده که در اصطلاح عامیانه 'آب انداختن' نامیده می‌شود، در واقع نوعی سینرسیس است.

This phenomenon, which is colloquially called 'Ab Andakhtan', is actually a type of syneresis.

Defining terms.

اگر ساختار پروتئینی گوشت آسیب ببیند، در هنگام انجمادزدایی به شدت آب می‌اندازد.

If the protein structure of meat is damaged, it will release water intensely during thawing.

Advanced conditional.

عدم تعادل در نسبت مواد اولیه باعث شده که این محصول لبنی سریعاً آب بیندازد.

An imbalance in the ratio of raw materials has caused this dairy product to quickly release water.

Causal noun phrase.

او با ظرافت توضیح داد که چگونه زمان‌بندی چاشنی‌ها مانع از آب انداختن غذا می‌شود.

He elegantly explained how the timing of seasonings prevents the food from becoming watery.

Complex adverbial phrase.

برخلاف تصور عموم، آب انداختن ماست همیشه نشانه فساد نیست.

Contrary to popular belief, the watering of yogurt is not always a sign of spoilage.

Contrastive phrase.

نوسانات رطوبتی در انبار باعث آب انداختن برخی از محصولات شد.

Humidity fluctuations in the warehouse led to the moisture release of some products.

Abstract subject.

در متون قدیمی، گاهی 'آب انداختن' به معنای جاری شدن اشک نیز به کار رفته است.

In old texts, 'Ab Andakhtan' was sometimes used to mean the flowing of tears.

Historical linguistic note.

تحلیل رئولوژیکی نشان می‌دهد که پایداری کلوئیدی مانع از آب انداختن سیستم می‌شود.

Rheological analysis shows that colloidal stability prevents the system from releasing water.

Highly technical.

استحاله بافتی در میوه‌های هسته‌دار می‌تواند منجر به آب انداختن مفرط در مرحله رسیدگی شود.

Textural transformation in stone fruits can lead to excessive water release during the ripening stage.

Scientific terminology.

نویسنده با استفاده از استعاره 'آب انداختن'، فروپاشی تدریجی ساختار خانواده را توصیف می‌کند.

The author uses the metaphor of 'Ab Andakhtan' to describe the gradual collapse of the family structure.

Literary analysis.

در فرآیند پنیرسازی، کنترل دقیق pH برای جلوگیری از آب انداختن ناخواسته ضروری است.

In the cheesemaking process, precise pH control is essential to prevent unwanted syneresis.

Process description.

مکانیسم مولکولی آب انداختن در پلیمرهای غذایی موضوع این پایان‌نامه است.

The molecular mechanism of water release in food polymers is the subject of this thesis.

Academic subject.

بررسی‌های میکروسکوپی نشان‌دهنده گسست پیوندهایی است که منجر به آب انداختن محصول شده است.

Microscopic examinations indicate the breaking of bonds that led to the product's water release.

Formal evidence.

این پدیده در صنایع رنگ‌سازی نیز تحت عنوان 'آب انداختن رزین' شناخته می‌شود.

This phenomenon is also known in the paint industry as 'resin syneresis'.

Cross-disciplinary usage.

ظرافت‌های زبانی در استفاده از این فعل نشان‌دهنده عمق فرهنگ آشپزی در فلات ایران است.

The linguistic nuances in the use of this verb indicate the depth of culinary culture in the Iranian plateau.

Cultural-linguistic commentary.

Common Collocations

ماست آب انداخته

خیار آب می‌اندازد

کباب آب نیندازد

قارچ آب انداخت

سالاد آب می‌اندازد

دسر آب انداخته

پیاز آب انداخت

میوه آب می‌اندازد

بستنی آب انداخت

گوجه آب می‌اندازد

Common Phrases

نذار آب بندازه

— Don't let it get watery. A common kitchen warning.

نمک رو الان نزن، نذار سالاد آب بندازه.

آب انداختن ماست

— The separation of whey in yogurt. A very common sight.

آب انداختن ماست طبیعی است.

زود آب می‌اندازد

— It gets watery quickly. Used for fragile vegetables.

کاهو زود آب می‌اندازد.

حیف شد، آب انداخت

— What a pity, it became watery. Expressing regret over a dish.

حیف شد، سس آب انداخت.

آب نیندازد صلوات!

— A humorous way to say 'I hope it doesn't get watery!'

ایشالا که این کباب‌ها آب نیندازد صلوات!

تا آب نینداخته بخور

— Eat it before it gets watery. Advice for fresh salads.

سالاد رو تا آب نینداخته بخور.

به خاطر نمک آب انداخت

— It got watery because of the salt.

خیارها به خاطر نمک آب انداخت.

گوشت آب می‌اندازد

— The meat is releasing juices. Can be good or bad.

گوشت در فر آب می‌اندازد.

خورش آب انداخته

— The stew is watery (not thickened). A critique.

خورشت هنوز آب انداخته و جا نیفتاده.

چکار کنم آب نیندازه؟

— What should I do so it doesn't get watery?

چکار کنم ماست خانگی آب نیندازه؟

Often Confused With

آب انداختن vs آب ریختن

Means to pour water intentionally. Ab Andakhtan is unintentional release.

آب انداختن vs آب افتادن

Used for mouth-watering. Ab Andakhtan is for food getting soggy.

آب انداختن vs آب کشیدن

Means to rinse or drain water from something (like rice).

Idioms & Expressions

"آب از لب و لوچه راه افتادن"

— To have one's mouth water (idiomatic). Related to water but uses 'râh oftâdan'.

با دیدن کباب، آب از لب و لوچه‌اش راه افتاد.

Informal

"آب در دل تکان نخوردن"

— To not feel any anxiety or disturbance. (Contains 'Ab').

خیالت راحت، آب در دلت تکان نمی‌خورد.

Informal

"آب پاکی روی دست کسی ریختن"

— To tell someone the final 'no' or disappoint them completely.

او با جواب منفی، آب پاکی را روی دستم ریخت.

Neutral

"آب در هاون کوبیدن"

— To waste time on a useless task.

نصیحت کردن او مثل آب در هاون کوبیدن است.

Neutral

"آب از سر گذشتن"

— To be in a situation where things can't get any worse.

دیگر نترس، آب از سر ما گذشته است.

Neutral

"آب زیر کاه"

— A person who is sneaky or deceptive.

مواظب باش، او خیلی آب زیر کاه است.

Informal

"آب به آسیاب دشمن ریختن"

— To play into the enemy's hands.

این حرف‌های تو آب به آسیاب دشمن ریختن است.

Formal

"آب‌غوره گرفتن"

— To cry or whine (usually mockingly).

باز دوباره نشست و آب‌غوره گرفت.

Informal

"آب از آب تکان نخوردن"

— Nothing changed; no trouble occurred.

بعد از رفتن او، آب از آب تکان نخورد.

Neutral

"آب خوش از گلو پایین نرفتن"

— To be unable to enjoy life due to stress or misery.

یک روز هم آب خوش از گلویم پایین نرفته.

Neutral

Easily Confused

آب انداختن vs آب شدن

Both involve water and a change of state.

Ab Shodan is melting (ice to water). Ab Andakhtan is a solid releasing liquid.

بستنی آب شد (Ice cream melted). ماست آب انداخت (Yogurt got watery).

آب انداختن vs آب دادن

Literally 'to give water'.

Ab Dadan is watering plants or giving someone a drink.

به گل‌ها آب دادم.

آب انداختن vs آب بردن

Literally 'to take water'.

Used for things being washed away by a flood.

سیل پل را آب برد.

آب انداختن vs آب بستن

Literally 'to tie water'.

Means to dilute something too much with water.

به شیر آب بسته‌اند.

آب انداختن vs آب کشیدن

Related to culinary 'Ab'.

Ab-keshi is the act of draining parboiled rice.

برنج را آبکش کردم.

Sentence Patterns

[Food] آب انداخت.

خیار آب انداخت.

اگر [Condition]، [Food] آب می‌اندازد.

اگر نمک بزنی، خیار آب می‌اندازد.

نذار [Food] آب بیندازد.

نذار پیازها آب بیندازند.

برای اینکه آب نیندازد، [Action].

برای اینکه آب نیندازد، نمک را آخر اضافه کن.

[Food] به خاطر [Reason] آب انداخته است.

ماست به خاطر گرما آب انداخته است.

میزان آب انداختن [Food] بستگی به [Factor] دارد.

میزان آب انداختن قارچ بستگی به حرارت تابه دارد.

پدیده آب انداختن ناشی از [Scientific Term] است.

پدیده آب انداختن ناشی از تخریب دیواره سلولی است.

[Food] در حال آب انداختن است.

کاهو در حال آب انداختن است.

Word Family

Nouns

Verbs

Adjectives

How to Use It

frequency

Very frequent in culinary and daily home contexts.

Common Mistakes

Using 'Ab Andakhtan' for pouring water. → Ab Rikhtan
Andakhtan is for moisture release, Rikhtan is for intentional pouring.
Saying 'Dahanab andâkht' for mouth-watering. → Dahanab oftâd
Ab Oftadan is the specific idiom for salivating at delicious food.
Forgetting the 'mi-' in present continuous. → Dâre âb mi-andâze
Compound verbs still need the 'mi-' prefix for continuous actions.
Using salt as the subject. → Salad âb andâkht (The salad got watery).
While salt *causes* it, the food is the grammatical subject that 'throws' the water.
Confusing with 'Ab-keshi'. → Ab-keshi is for draining rice.
These are different culinary steps. Don't mix up rinsing/draining with getting watery.

Tips

Preventing Watery Salad

Always add salt and lemon juice to Salad Shirazi right before serving to prevent the cucumbers from 'Ab Andakhtan'.

Compound Verb Stress

When pronouncing 'Âb mi-andâzad', keep the stress on the 'DÂZ' syllable to sound more native.

Subject-Verb Agreement

The food item is the subject. If you have many cucumbers, use the plural: 'Khiârhâ âb mi-andâzand'.

Yogurt Wisdom

Iranians don't usually throw away the water from yogurt (Âb-e mâst) because it's considered nutritious, even if the yogurt has 'Ab andâkhteh'.

Ab vs. Âb

Make sure you pronounce the 'Â' in 'Âb' long and deep. A short 'a' can sound like other words.

Onion Prep

When grating onions for Koobideh, they will 'Ab biandâze'. You must squeeze the liquid out so the meat doesn't fall off the skewer.

Visual Cues

If you see a clear liquid at the bottom of a container of hummus or dip, that's exactly what 'Ab Andakhtan' describes.

Metaphorical Use

While rare, you can use it to describe a 'weak' argument that is losing its substance, though this is advanced C1/C2 territory.

Mouth Watering

Never say 'Dahanab andâkht' for mouth-watering. Use 'Dahanab oftâd'.

Freezing Tips

Defrosting vegetables slowly in the fridge helps reduce the amount they 'Ab mi-andâzan' compared to microwave defrosting.

Memorize It

Mnemonic

Think of a salad 'throwing' (Andâkhtan) its 'water' (Âb) away because it's tired of the salt. 'Ab Andakhtan' = The salad is throwing a watery tantrum.

Visual Association

Visualize a cucumber wearing a baseball cap, throwing a water balloon. It's 'throwing water'.

Word Web

Salad Yogurt Salt Soggy Cooking Cucumber Stew Moisture

Challenge

Try to use 'Ab Andâkhtan' next time you see a bowl of yogurt with water on top. Say: 'In mast ab andakhteh'.

Word Origin

Derived from Middle Persian 'âb' (water) and 'andâxtan' (to throw/cast). The combination has been used for centuries to describe the physical act of liquid separating from a mass.

Original meaning: To cast or discharge water.

Indo-European -> Indo-Iranian -> Iranian -> Persian.

Cultural Context

No specific sensitivities. It is a purely culinary/descriptive term.

English speakers use 'watery' or 'soggy', but Persian has a specific verb for the *action* of the food becoming that way.

Commonly heard in 'Befarmaeed Sham' (the Iranian version of Come Dine With Me). Mentioned in traditional cookbooks like 'Noskhe-ye Shah-Jahani'. Frequent topic in Iranian 'Maman-Paz' (mom-cooked) food blogs.

Practice in Real Life

Real-World Contexts

Preparing Salad Shirazi

نمک نزن آب می‌اندازد
آخر سر نمک بزن
خیارها آب انداختند
سالاد شل شد

Evaluating Yogurt

ماست آب انداخته
آب ماست را دور نریز
چرا اینقدر آب انداخته؟
ماست سفت است

Frying Mushrooms

شعله را زیاد کن تا آب نیندازد
قارچ‌ها آب انداختند
آبش باید کشیده شود
تفت بده

Making Kebab

گوشت آب نیندازد
پیاز را بچلان
آب پیاز را بگیر
مایه کباب شل است

Storing Fruit

توت‌فرنگی‌ها آب انداختند
شکر زدی آب انداخت؟
میوه شسته شده آب می‌اندازد
زود بخور

Conversation Starters

"چکار کنیم که سالاد شیرازی آب نیندازد؟ (How do we keep the salad from getting watery?)"

"آیا می‌دانستی نمک باعث آب انداختن سبزیجات می‌شود؟ (Did you know salt causes vegetables to release water?)"

"چرا ماست‌های محلی بیشتر از ماست‌های پاستوریزه آب می‌اندازند؟ (Why does local yogurt get waterier than pasteurized?)"

"اگر گوشت موقع سرخ شدن آب بیندازد، چه اتفاقی برای طعمش می‌افتد؟ (If meat releases water while frying, what happens to its taste?)"

"به نظر تو سالادی که آب انداخته هنوز خوشمزه است؟ (Do you think a watery salad is still tasty?)"

Journal Prompts

امروز سعی کردم سالاد درست کنم اما چون زود نمک زدم، آب انداخت. (Today I tried to make salad, but because I salted it early, it got watery.)

تجربه خود را از پختن قارچ و جلوگیری از آب انداختن آن بنویسید. (Write about your experience cooking mushrooms and preventing them from getting watery.)

چرا در فرهنگ ایرانی، آب انداختن غذا یک نقص محسوب می‌شود؟ (Why is watery food considered a flaw in Iranian culture?)

تفاوت بین 'آب انداختن' و 'جا افتادن' خورش را توضیح دهید. (Explain the difference between a stew being watery and being well-settled.)

یک خاطره از زمانی که غذای مهمانی‌تان آب انداخت بنویسید. (Write a memory of a time your party food became watery.)

Frequently Asked Questions

10 questions

Not necessarily. For yogurt, it's a natural process. For a salad, it just means it's no longer fresh and crispy, but it's still safe to eat.

No, that would be 'ashk rikhtan'. In very old literature, you might see it, but never in modern Persian.

It's an idiomatic way to say the food is 'casting out' its internal moisture. Persian uses 'Andakhtan' in many compound verbs like 'aks andakhtan' (taking a photo).

'Mi-andâzad' is formal/written. 'Mi-andâze' is the common spoken form in Tehran and many other cities.

Use high heat and don't crowd the pan. This prevents them from 'throwing water' and allows them to brown.

No, for a roof we say 'chakkhe kardan' or 'nam dadan'. 'Ab Andakhtan' is almost exclusively for food.

Yes, especially minced meat or steaks. If they release too much liquid in the pan, they 'Ab mi-andâzan'.

The process can be called 'Ab-andâzi', but usually people just use the verb phrase.

'Ab Andakhtan' is the cause; 'Shol Shodan' (becoming loose/soft) is the result.

Yes, especially if you add sugar to berries or sliced fruit, they will 'Ab biandâzan'.