Ash Reshteh
آش رشته
Traditional Meals & Ash
A thick herb, bean and noodle soup finished with kashk.
Eat it with Persian breadSangak — the flatbread most often torn into a bowl of ash→What is it?
Ash reshteh combines several beans and lentils with a large volume of herbs and flat wheat noodles, cooked until the whole pot thickens.
It is finished with kashk (dried whey), fried mint oil and caramelised onion, spooned over the surface rather than stirred in.
The Persian table
It is cooked in large pots and is commonly associated with Nowruz and with nazri — food prepared to be given away — though it is also an ordinary cold-weather meal.
Variations +−
- The bean mixture moves from house to house. Chickpeas, pinto, kidney and mung all appear, and most cooks use whatever the pantry holds rather than a fixed trio.
- Dill is in some versions and absent from others. Where it is used, it goes in with the rest of the herbs and gives the pot a sweeter, grassier smell.
- A version without kashk is cooked for people who avoid dairy. Thinned yogurt or a squeeze of lemon stands in for the sourness, and the soup reads lighter.
- Reshteh noodles are sometimes left out entirely in early spring, when the herbs are the point and the pot is meant to stay thinner.
Explore the ingredients
Related Persian dishes
Photo credits +−
- Abgoosht / Dizi — File:Abgoosht dizi.jpg · Photo by مانفی · Wikimedia Commons · CC BY-SA 4.0
- Kashk-e Bademjan — File:Kashk e Badamjan.jpg · Photo by مانفی · Wikimedia Commons · CC BY-SA 4.0
- Adasi — File:Adasi.png · Photo by MRG90 · Wikimedia Commons · CC BY-SA 3.0
Photograph
File:Ash Reshteh.JPG · Photo by AilinParsa · Wikimedia Commons · CC BY-SA 3.0