1:05in productionCh. 1 · What the dish is and where it came from/ 1:05 · ceiling 15 min
Dishes
Aush reshteh
A thick Iranian soup with thin noodles, legumes, herbs, and sour kashk.
Ash reshteh is a type of āsh—a thick Iranian soup—featuring reshteh (thin noodles), kidney beans, chickpeas, lentils, herbs, and kashk (a sour dairy product made from cooked or dried yogurt). It is commonly made in Iran.
Ash reshteh is a type of āsh—a thick Iranian soup—featuring reshteh (thin noodles), kidney beans, chickpeas, lentils, herbs, and kashk (a sour dairy product made from cooked or dried yogurt).
0:14
How it works, in terms someone would actually use
The thick soup brings together thin noodles, beans, chickpeas, lentils, herbs and kashk.
0:19
What it gets right
It gets right its role as one of the more common types among over 50 varieties of Iranian āsh, offering a combination of noodles, legumes, herbs, and kashk.
0:30
What it does not
Its combination of noodles and legumes makes it a substantial soup rather than a clear broth.
0:36
What it changed
By 500 A.D., noodles were added to an earlier version of the dish, marking a documented shift in its composition.
0:44
Who it is for, and who it is not
It suits someone interested in Iranian noodle soups, particularly the combination of legumes, herbs and sour dairy.
0:55
Is it worth your time
It is worth your time if you seek a traditional Iranian thick soup with noodles, legumes, herbs, and kashk—particularly in cooler months or at seasonal celebrations.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right its role as one of the more common types among over 50 varieties of Iranian āsh, offering a combination of noodles, legumes, herbs, and kashk.
What does not
Its combination of noodles and legumes makes it a substantial soup rather than a clear broth.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Ash reshteh is a type of āsh—a thick Iranian soup—featuring reshteh (thin noodles), kidney beans, chickpeas, lentils, herbs, and kashk (a sour dairy product made from cooked or dried yogurt). It is commonly made in Iran.
How it works, in terms someone would actually use
The thick soup brings together thin noodles, beans, chickpeas, lentils, herbs and kashk.
What it gets right
It gets right its role as one of the more common types among over 50 varieties of Iranian āsh, offering a combination of noodles, legumes, herbs, and kashk.
What it does not
Its combination of noodles and legumes makes it a substantial soup rather than a clear broth.
What it changed
By 500 A.D., noodles were added to an earlier version of the dish, marking a documented shift in its composition.
Who it is for, and who it is not
It suits someone interested in Iranian noodle soups, particularly the combination of legumes, herbs and sour dairy. It is associated with cooler months and celebrations including Nowruz.
Is it worth your time
It is worth your time if you seek a traditional Iranian thick soup with noodles, legumes, herbs, and kashk—particularly in cooler months or at seasonal celebrations.