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Aash Reshteh

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


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:


More Yalda Night Recipes:

Watermelon Spoons with Feta Cheese and Mint Recipe
Watermelon Spoons with Feta Cheese and Mint
Chicken and Eggplant Stew Recipe
Chicken and Eggplant Stew

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Prep Time
15 min
Cook Time
1 hour
Ready in
1 hour 15 min
Recipe by
14 Ratings
Average rating: 4.79

Aash Reshteh

Aash Reshteh

Aash Reshteh

Aash Reshteh

Aash Reshteh

Aash Reshteh

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Comments: 12

Masoud, Guest2007 Dec 03
best of best

Mohammad K., Guest from: Iran2007 Dec 04
Wow!!!! eyyval baba!

Mohammad Forghani, Guest2007 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, Guest2007 Dec 06
WOW! veeeeeeeery nice!

Tina, Guest2008 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: Indonesia2009 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, Guest2010 Jan 15
Average rating: 5
this is the best recipe ever.thnx

Nader, Guest2010 Apr 04
Average rating: 5
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: Australia2010 Jun 15
Average rating: 5
that's great, thanks a lot

Maasumeh, Member2010 Aug 06
Average rating: 5
ash reshteh , i think u can use just kashk to taste real aash

Azade, Guest2011 Aug 19
Average rating: 5

Sara, Guest2011 Oct 25
Average rating: 5
Used this recipe several times for guests, turned out great all the time

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