Ash reshteh
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Iranian thick soup, ash reshteh, mainly consisting of herbs, beans, and noodles.
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| Alternative name(s) | آش رشته, ashreshteh, ash-reshteh, ash reshteh |
| Place of origin | Iran |
| Details | |
| Course served | First or main (optional) |
| Type | Thick soup |
| Main ingredient(s) | Herbs, beans, lentil, noodles and turmeric |
| Variations | Pinto Beans can be replaced with kidney beans |
| Other information | A vegan dish if served without kashk |
Ash reshteh (Persian: آش رشته) is a type of āsh (thick winter soup) commonly made in Iran and Azerbaijan. The ingredients used are reshteh (thin noodles), kashk (a whey-like dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.[1]
See also
References
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