Ash Reshteh

Ash reshteh is the great Persian soup, served at the New Year and on cold winter nights, and every region has its own version. It is thick and satisfying enough to be a meal on its own — a tangle of noodles, chickpeas, kidney beans, and lentils swimming in a fragrant broth of fresh herbs. The finishing touch is kashk, a salty fermented whey that gives the soup its signature tang. Each bowl is a full meal, which is why Iranians say a good ash is worth a trip across town.

A crowded, comforting bowl with a salty tang

The bowl is full of good things: soft legumes, tender noodles, and a deep green herb broth, all cut by the sharp, salty kashk. A spoonful of fried onion and mint sizzled in oil on top adds crunch and one last burst of flavor. Ladle it generously — like all good ash, it tastes even better the next day. If you are feeding a crowd, double the pot; nobody ever takes a small first serving.

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