Ash Reshteh

 Ash Reshteh is a traditional and nutritious soup from Iranian cuisine. It is especially made during special occasions such as Nowruz, religious holidays, and family gatherings. Besides Iran, it is also known in Azerbaijan and Central Asia.      

The Importance of Ash Reshteh

• Nowruz Festival: It is one of the important dishes eaten to celebrate the arrival of spring in Iran. The long reshteh (noodles) symbolize a long life and prosperity.
• Thanksgiving Meals: It is prepared to mark new beginnings or after overcoming difficult times.

• Nutritious and Filling: Since it contains many ingredients, it helps keep the body warm, especially during cold winter days.

The origin of Ash Reshteh dates back to the Persian Empire. Although Iranian cuisine has been influenced by different civilizations throughout history, this soup has preserved its traditional form for centuries. Soups (Ash/Ash Reshteh) hold an important place in Iranian culture, and there are many regional varieties.

Ingredients:

• 1 cup chickpeas (soaked overnight)

• 1 cup red or white beans (soaked overnight)

• 1 cup green lentils

• 250 g reshteh (Persian noodles) or regular noodles

• 1 large onion (finely chopped)

• 3 cloves garlic (minced)

• 5 tablespoons vegetable oil

• 1 teaspoon dried mint

• 1 teaspoon turmeric

• 5 cups water or vegetable broth

• 1 bunch spinach (chopped)

• 1 bunch parsley (chopped)

• 1 bunch dill (chopped)

• 1 bunch cilantro (optional)

• Salt and black pepper

• 1 cup kashk (fermented dairy product) or yogurt

Instructions:

1. Soak the chickpeas and beans overnight, then boil them until soft. Cook the lentils separately.
2. Heat the oil in a pot, add the chopped onion, and sauté until golden brown. Add garlic, turmeric, and dried mint, then stir well.
3. Add the cooked chickpeas, beans, and lentils. Pour in water or vegetable broth and bring to a boil.
4. Add the chopped greens and let it cook for about 10 minutes.
5. Add the noodles and cook until they are soft.
6. Season with salt and black pepper.
7. Serve with kashk (or yogurt), fried onions, and dried mint on top.