|Alternative names||آش رشته, ashreshteh, ash-reshteh, ash reshteh, rishtə ashı|
|Course||First or main (optional)|
|Place of origin||Iran|
|Main ingredients||Herbs, beans, lentil, noodles and turmeric|
|Variations||Pinto Beans can be replaced with kidney beans|
|Other information||A vegan dish if served without kashk|
There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types.
The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented 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. This is a soup that is vegetarian but can easily be made vegan by omitting the kashk; alternatively, meat can be added.
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