Aash Reshteh Recipe

Aash Reshteh

Recipe By: Ali, Alireza

Main Ingredients:

Dried Leek: 8 tbsp
Parsley: 1 bunch
Spinach: 1 bunch
Chick Peas: 1/2 can cooked (270 ml)
Romano Beans: 1/2 can cooked (270 ml)
Lentils: 1 can cooked (540 ml)
Reshteh: 2 cups (Soup noodles from Iranian stores)
Butter: 2 tbsp
Dried Mint: 2 tsp
Onion: 1 medium
Garlic: 2 cloves
Turmeric: 1 tbsp Ground
Kashk: optional (thick whey from Iranian stores)
Pepper: 1/2 tsp

Directions:

1. Cook chopped vegetables in boiling water with turmeric and pepper for 30 min on medium-high heat.

2. Add peas, beans, lentils and broken reshteh into the vegetable mixture and cook for another 15 min.

3. Slice onion and garlic into tiny pieces and saute in a skillet until golden then add dried mints and saute for 2-3 min.

4. Add butter and salt the soup.

5. Serve it with onion and mint mixture and some kashk on top of it.

Published on December 3, 2007
Last edited on February 24, 2009

Herbs & Spices in this Recipe:

Parsley

Mint

Turmeric

More Yalda Night Recipes:

Chicken and Eggplant Stew

Watermelon Spoons with Feta Cheese and Mint

Servings		8
Easiness		Difficult
Prep Time		15 min
Cook Time		1 hour
Ready in		1 hour 15 min
Recipe by		Ali, Alireza
Comments		12
14 Ratings

Comments: 12

Masoud, Guest

2007 Dec 03

best of best

Mohammad K., Guest from: Iran

2007 Dec 04

Wow!!!! eyyval baba!

Mohammad Forghani, Guest

2007 Dec 04

Man Nemidoonam in dadash e ma yoo in canada dare PhD Mikhooneh Ya Ashpazi Mikone!!!! Hamchenin Aghaye Baghani Baba Joon Dars Bekhoonin!

Mahdieh, Guest

2007 Dec 06

WOW! veeeeeeeery nice!

Tina, Guest

2008 Dec 11

would you please explain me how to prepare KASHK, i live in Italy and here there is not so much iranian things..........thanks a lot

Mina, Guest from: Indonesia

2009 Jan 17

I use thick sour cream instead of kashk.Dear Tina you can try it.In this case add more salt to ash reshteh.

Johira, Guest

2010 Jan 15

this is the best recipe ever.thnx

Nader, Guest

2010 Apr 04

Great recipe - took the liberty of adding come cilantro and beet leaves the second time around and it's out of this world. Make sure to buy the wet kashk, not dried like I did the first time. Good luck, it's a bit time consuming but completely worth it.

Hatami, Guest from: Australia

2010 Jun 15

that's great, thanks a lot

Maasumeh, Member

2010 Aug 06

ash reshteh , i think u can use just kashk to taste real aash

Azade, Guest

2011 Aug 19

excellent!

Sara, Guest

2011 Oct 25

Used this recipe several times for guests, turned out great all the time

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