Ash Reshteh
Thick Iranian herb, legume, and noodle soup finished with kashk.
Ingredients
- Reshteh or wheat noodles200 g
- Cooked chickpeas150 g
- Cooked beans150 g
- Lentils150 g
- Spinach and herbs400 g
- Kashk or yogurt150 g
Instructions
Prepare the base: cut the Reshteh or wheat noodles, Cooked chickpeas, and the other vegetables from the recipe.
Heat oil or fat in a pot and cook the aromatics until soft.
Add the Reshteh or wheat noodles, Cooked beans, and spices, stirring so the flavors bloom evenly.
Pour in water or broth, bring to a boil, and simmer gently until done.
At the end, add herbs, sour, or dairy components if they are part of the recipe.
Let the dish rest for 5–10 minutes and serve Ash Reshteh hot.
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