Persian – Ash Reshteh

Ash Reshteh is a traditional and hearty Persian soup made with a mix of herbs, legumes, and noodles. It’s a comforting dish popular in Iran, often served during special occasions, gatherings, or simply as a nourishing meal. The word “Ash” means “thick soup” or “stew” in Persian, and “Reshteh” refers to the type of thin wheat noodles used in the dish.

Key Ingredients

Herbs: A combination of parsley, cilantro, spinach, and green onions (or leeks) gives the soup its vibrant green color and aromatic flavor.
Legumes: Lentils, chickpeas, and red kidney beans are typically used, providing protein and texture.
Noodles: Persian reshteh noodles (similar to linguine but thinner) are traditional, though other noodles can be substituted if unavailable.
Onions: Often caramelized to add sweetness and depth to the soup.
Spices: Turmeric, salt, and pepper.
Kashk: A fermented dairy product (similar to whey or sour cream) is drizzled on top for a tangy finish. If Kashk isn’t available, yogurt or sour cream can be used as a substitute.
Garlic and Mint Garnish: Fried garlic and dried mint sautéed in oil are common toppings.

Preparation

Step 1: Cook the legumes until tender.
Step 2: Sauté onions and spices, then combine with herbs and broth.
Step 3: Add the cooked legumes and noodles, letting the flavors meld together as the soup simmers.
Step 4: Serve with Kashk, caramelized onions, and mint for garnish.

Cultural Significance

Ash Reshteh is more than just a dish; it’s deeply rooted in Persian culture. It is often prepared during Nowruz (Persian New Year) to symbolize good fortune and the unraveling of life’s tangled threads. It’s also a comforting dish shared with family and friends or served to the less fortunate as an act of charity.