Ash Reshteh (آش رشته)
Overview
Ash reshteh is a thick Iranian soup of beans, chickpeas, lentils, a mountain of chopped fresh herbs and flat noodles called reshteh. The herbs, usually parsley, coriander, dill, spinach and chives, turn it deep green. It is finished with kashk, a tangy fermented dairy product, and topped with fried onions, garlic and mint sizzled in oil. Hearty and fragrant, it is more like a light stew than a broth, and it is a common dish for gatherings and cold days.
History
Ash is the Persian name for a family of thick soups, and the word is so central that the Persian for cook literally means 'maker of ash'. Ash reshteh is traditionally eaten around Nowruz, the Persian New Year, when its noodles are said to symbolise the paths of life and good fortune. It is also made for religious gatherings and charitable giving.
Main ingredients
Reshteh noodles, beans and chickpeas, lentils, fresh herbs, kashk, fried onion and mint. The soup is built on herb and bean broth and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Lentil soups · Chickpea soups · Bean soups · Noodle soups · Mint soups · More soups from Iran
Recipe
Method
- 130 min
Simmer lentils with the cooked beans and chickpeas in 2.5 l water for 30 minutes.
- 240 min
Add the herbs and simmer for 40 minutes.
- 3
Add the noodles and cook until tender, thinning if needed.
- 4
Stir in some kashk and top with fried onions, garlic, mint oil and more kashk.
- ✓
Serve. About 2h 30m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
