Type Thick soup | Place of origin Iran | |
Alternative names آش رشته, ashreshteh, ash-reshteh, ash reshteh Course First or main (optional) Main ingredients Herbs, beans, lentil, noodles and turmeric Variations Pinto Beans can be replaced with kidney beans Similar Āsh, Kashk, Ash‑e doogh, Ghormeh sabzi, Kesme | ||
Ash reshteh ashereshsteh iranian persian food recipe
Ash reshteh also known as Ash-e reshteh (Persian: آش رشته) is a type of āsh (thick soup) featuring reshteh (thin noodles), kashk (a whey-like, fermented dairy product), commonly made in Iran and Azerbaijan.
Contents
There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types.
The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. This is a soup that is vegetarian but can easily be made vegan if you omit using the kashk, you can alternatively add meat to this dish as well.
Traditional Ash reshteh is served at special Iranian events, like Nowruz, Sizdah be-dar or during winter time. The noodles are supposed to symbolize good fortune for the new year.
