Ash-e Reshteh
Ash-e reshteh is one of the oldest and most symbolic soups in Persian cuisine, traditionally cooked for Nowruz, the Persian New Year, when the noodles represent the threads of life people hope to follow throughout the coming year. The practice of eating noodle soup at the start of a journey or a new chapter in life is tied to an old Persian superstition about finding the right path. Kashk, the ingredient that defines the soup's final taste, is a fermented dairy product unique to Iranian cuisine, made from dried and rehydrated whey. Its tangy, almost cheesy texture contrasts with the sweetness of the legumes and the freshness of the herbs, creating a balance of flavors considered the essence of traditional Persian cooking — sophisticated in its apparent simplicity.
Persian noodles
Reshteh, flat wide noodles specific to Iranian cuisine.
Abundant herbs
Spinach, parsley, dill and green onion, finely chopped.
Bean mix
Chickpeas, kidney beans and lentils, slow-cooked together.
Kashk on top
Dried fermented whey, melted and drizzled as a traditional finish.
Ingredients 4 servings
- 200g reshteh (or wide noodles)
- 100g cooked chickpeas
- 100g cooked kidney beans
- 100g lentils
- 300g chopped spinach
- 1 bunch chopped parsley
- 1 bunch chopped dill
- 2 onions
- 100g kashk (or sour cream)
- Dried mint and garlic for garnish
- Salt, pepper
How to make it
- 1BOIL LEGUMES: Boil the chickpeas, kidney beans and lentils separately (if needed) until tender, then set aside.
- 2FRY ONION: Finely chop one onion and fry it in oil until well browned, divide in half — one half for the soup, one half for garnish.
- 3SIMMER SOUP: In a large pot, simmer the legumes with water, the fried onion and salt for 20 minutes.
- 4ADD HERBS: Add the chopped spinach, parsley and dill, simmer for 15 minutes on low heat.
- 5ADD NOODLES: Add the reshteh noodles directly to the soup, simmer for another 10 minutes until soft.
- 6STIR IN KASHK: Mix half the kashk directly into the soup for creaminess, taste and adjust salt.
- 7SERVE: Serve hot, with the remaining kashk, fried onion, dried mint and fried garlic on top.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
