Āsh & soup
Ash Reshteh
آش رشته
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Āsh & soup
- Where it is eaten
- Eaten across Iran
- Serving
- 350 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak dried legumes in advance
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Soak the dried legumes in advance and drain before cooking.
Cook the soaked legumes and grains until partly tender.
Combine with water or stock in a large pot.
Add herbs, noodles, meat, or the dish-specific ingredients at the appropriate stage.
Simmer gently, stirring regularly, until thick and fully cooked.
Adjust seasoning and serve with fried onions, mint oil, kashk, or the traditional garnish.
Cook's notes
Add the noodles near the end because they quickly thicken the ash. If the kashk is salty, adjust the final salt only after the kashk is added.
Background
Ash Reshteh is not only a home dish; it also appears at Nowruz, communal offerings, winter gatherings, and family occasions. Its kashk, fried-onion, and mint garnish is an important part of its presentation and hospitality.
Nutrition
| Energy | 420 kcal |
|---|---|
| Protein | 22 g |
| Fat | 12 g |
| Carbohydrate | 56 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0023 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods