Ash reshteh

Ash reshteh
Iranian thick soup, ash reshteh, mainly consisting of herbs, beans, and noodles
Alternative names آش رشته, ashreshteh, ash-reshteh, ash reshteh
Type Thick soup
Course First or main (optional)
Place of origin Iran
Main ingredients Herbs, beans, lentil, noodles and turmeric
Variations Pinto Beans can be replaced with kidney beans
Other information A vegan dish if served without kashk
Cookbook: Ash reshteh  Media: Ash reshteh

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.

There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types.[1]

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.[2] This is a soup that is vegetarian but can easily be made vegan by omitting the kashk; alternatively, meat can be added.

Traditional Ash reshteh is served at special Iranian events, like Nowruz, Sizdah be-dar or during winter time.[1][3] The noodles are supposed to symbolize good fortune for the new year.[4]

See also


  1. 1 2 "Ash-Reshteh (Persian New Years Noodle Soup)". Follow Me Foodie. Retrieved 2016-03-26.
  2. "Aash-e Reshteh Recipe". Persian City Recipes. Retrieved 2016-03-26.
  3. "Ash-e-reshteh - Noodle soup". International Osteoporosis Foundation. Retrieved 2016-03-26.
  4. "Asheh Reshteh". My Persian Kitchen. Retrieved 2016-03-26.

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