Persian Noodle Soup

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Aush reshteh or aush-e-reshteh is a type of aush (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a dairy product, made from cooked or dried yogurt), commonly made in Iran.

Ash Reshteh Recipe


  • 1/2 cups pinto beans
  • 1/2 cup peas
  • 1/2 cup lentils
  • 500 grams of Ash vegetables (leeks, parsley, coriander)
  • 500 grams of coarsely chopped spinach
  • 300 grams of ash noodles
  • Curd as needed
  • Sautéed Onions, sautéed dried mint and sautéed garlic in the required amount
  • 8 glasses of water


Step 1 

Soak the beans, boil them a little, and pour them into the colander. Then cook them with water and a little salt.

Step 2

Pour four tablespoons of oil into the pot that has sufficient capacity for the ingredients and add the turmeric. Be careful that the turmeric does not burn out. Sautee Onions, garlic and dried mint.

Step 3

Add 10 glasses of water and cooked beans to the fried onion and fried garlic (except for the amount that is for garnish), until it boils up.

Step 4
Bring water to a boil, then add the vegetables to the pot so it would remain greener and be cooked without being crushed.
Add the salt carefully because the Kashk and the noodle might be salty themselves.

Step 5
Add the pepper, then add the soup noodles, and stir it using a spatula so the noodle wouldn’t stick to each other.
Add enough water.

Step 6
Stir the ash every few minutes so the noodles wouldn’t stick to each other.
It takes 20 to 30 minutes for the noodles to be ready and cooked. You have to be careful that the noodles would not be crushed.

Step 7
Turn off the heat, boil the Kashk and add it to the ash reshteh.

Step 8
Ladle soup into the bowls. Top with sauteed onion, dried mint, and garlic.



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