 Iranian thick soup (Iranian/Persianpottage) aush reshteh, 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, beans, lentil, water, noodles and turmeric |
| Variations | Pinto beans can be replaced with kidney beans |
| Other information | A vegan dish if served without kashk |
Ash reshteh orash-e-reshteh (Persian:آش رشته) is a type ofāsh (Iranian thick soup) featuringreshteh (thin noodles), kidney beans, chick peas, 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 edible garnishes.
There are more than 50 types of thick soup (ash) in Iranian cooking, this being one of the more popular 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,chick peas,black eye beans,lentils,onions,flour, driedmint,garlic,oil,salt andpepper.[4] This is a soup that isvegetarian but can easily be madevegan by omitting the kashk; alternatively, meat can be added.[citation needed]
Ash reshteh has its origins in the distant past. By the year 500A.D., noodles were added to the dish.[5]
It is cooked most in autumn and winter.[6] Traditionally, aush reshteh is served at special Iranian events, likeNowruz,Sizdah be-dar, or during winter time.[3][7] The noodles are supposed to symbolize good fortune for the new year.[8][9]
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