Ash reshteh
A thick soup of beans, chickpeas, lentils, herbs and flat noodles, topped with kashk, fried onions and dried mint.
What makes it ash reshteh
- Several pulses — chickpeas, kidney beans, lentils — cooked soft.
- Fresh herbs and spinach by the armful, and flat reshteh noodles.
- Kashk, fried onion and mint oil on top.
Where it comes from
Ash is the Persian word for a thick soup — important enough that the word for a cook, ashpaz, is said to mean one who makes ash. Reshteh are the noodles, eaten around Nowruz, when they're said to stand for the threads of life and good fortune.
It's topped at the end, not stirred: kashk, the salty fermented whey, then onions fried dark, garlic, and dried mint sizzled in oil.
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Start your own ash reshtehNo one here has made ash reshteh yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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