 Aush reshteh, an Iranian thick soup (pottage), mainly consisting of herbs, beans, and noodles | |
| Alternative names | آش رشته, ash reshteh, ash-e-reshteh, aashe reshteh, ash e-reshteh, āsh e reshteh, aash-e-reshteh-e |
|---|---|
| Type | Thick soup (pottage) |
| Course | First or main (optional) |
| Place of origin |  Iran |
| Region or state | Iran |
| Created by | Iranians |
| Main ingredients | Herbs, kidney beans, lentils, water, noodles and turmeric |
| Variations | Pinto beans instead of kidney beans |
| Other information | Vegan if served without kashk |
Aush reshteh orash-e-reshteh (Persian:آش رشته) is a type ofāsh (Iranian thick soup) featuringreshteh (thin noodles), kidney beans, chickpeas, lentils, herbs, andkashk (a sour dairy product made from cooked or dried yogurt), commonly made inIran.[1][2] Hot fried garlic, onion, or mint are used as garnishes.
There are more than 50 types of thick soup (ash) in Iranian cooking, this being one of the more common types.[3] The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product),herbs such asparsley,spinach,dill,spring onion ends and sometimescoriander,chickpeas,black-eye beans,lentils,onions,flour, driedmint,garlic,oil, salt, andblack pepper.[4] Common garnishes include fried onion and fried garlic.[5] Aush reshteh is traditionallyvegetarian but can easily be madevegan by omitting the kashk; alternatively, meat can be added.[citation needed]
Aush reshteh has its origins in the distant past. By 500 A.D., noodles were added to the dish.[6]
It is cooked most often in autumn and winter.[7] Traditionally, aush reshteh is served at special Iranian events likeNowruz orSizdah Be-dar, or during wintertime.[3][8] The noodles are supposed to symbolize good fortune for the new year.[9][10]
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