Ash reshteh
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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 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.[1][3] The noodles are supposed to symbolize good fortune for the new year.[4]
See also
References
- 1 2 "Ash-Reshteh (Persian New Years Noodle Soup)". Follow Me Foodie. Retrieved 2016-03-26.
- ↑ "Aash-e Reshteh Recipe". Persian City Recipes. Retrieved 2016-03-26.
- ↑ "Ash-e-reshteh - Noodle soup". International Osteoporosis Foundation. Retrieved 2016-03-26.
- ↑ "Asheh Reshteh". My Persian Kitchen. Retrieved 2016-03-26.
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