Aush reshteh

Ash reshteh

Iranian thick soup, (Iranian/Persian Pottage) 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
Media: Ash reshteh

Ash reshteh or ash-e-reshteh (Persian: آش رشته) 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.^[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 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.^[4] This is a soup that is vegetarian but can easily be made vegan by omitting the kashk; alternatively, meat can be added.^{[citation needed]}

Ash reshteh has its origins in the distant past. By the year 500 A.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, like Nowruz, Sizdah be-dar, or during winter time.^[3][7] The noodles are supposed to symbolize good fortune for the new year.^[8][9]

• Aush
• Aush-e-anar
• List of soups

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