Ash reshteh or a sh-e-reshteh () is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles), kidney beans, chick peas, herbs, and kashk (a sour dairy product, made from cooked or dried yogurt) commonly made in Iran.
Varieties
There are more than 50 types of thick soup (ash) in Iranian cooking, this being one of the more popular types.
The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product),
such as
parsley,
spinach,
dill,
spring onion ends and sometimes
coriander,
, black eye beans,
,
,
flour, dried
Mentha,
garlic,
Cooking oil,
salt and
Black pepper.
This is a soup that is
Vegetarianism but can easily be made
Veganism by omitting the kashk; alternatively, meat can be added.
History
Ash reshteh has its origins in the distant past, with the recipe evolving and transforming over the centuries. By the year 500
Anno Domini., the addition of noodles to the dish helped to shape it into a form much closer to the version we know today. The soup's history is one of gradual adaptation, as each generation of cooks left their mark on this timeless culinary creation.
It is cooked most in autumn and winter.
See also
