|Alternative names||آش رشته, ashreshteh, ash-reshteh, ash reshteh|
|Course||First or main (optional)|
|Place of origin||Iran|
|Main ingredients||Herbs, beans, lentil, noodles and turmeric|
|Variations||Pinto Beans can be replaced with kidney beans|
|Other information||A vegan dish if served without kashk|
|Cookbook: Ash reshteh Media: Ash reshteh|
Ash reshteh also known as Ash-e reshteh (Persian: آش رشته) is a type of āsh (thick soup) featuring reshteh (thin noodles), kashk (a whey-like, fermented dairy product), commonly made in Iran and Azerbaijan.
There are more than 50 types of thick soup (āsh) 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), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. This is a soup that is vegetarian but can easily be made vegan if you omit using the kashk, you can alternatively add meat to this dish as well.
- "Ash-Reshteh (Persian New Years Noodle Soup)". Follow Me Foodie. Retrieved 2016-03-26.
- "Aash-e Reshteh Recipe". Persian City Recipes. Retrieved 2016-03-26.
- "Ash-e-reshteh - Noodle soup". International Osteoporosis Foundation. Retrieved 2016-03-26.
- "Asheh Reshteh". My Persian Kitchen. Retrieved 2016-03-26.
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