Aush reshteh
Type of ash
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Media: Ash reshteh
Ash reshteh or ash-e-reshteh (Persian: آش رشته) is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a sour dairy product, made from cooked or dried yogurt) commonly made in Iran. [1]
Varieties
There are more than 50 types of thick soup (aush) in Iranian cooking, this being one of the more popular types.[2] 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.[3] This is a soup that is vegetarian but can easily be made vegan by omitting the kashk; alternatively, meat can be added.
History
Ash reshteh is an ancient soup that changed in recipe over time and by A.D. 500 the noodles were introduced to the dish, making it more closely related to the present-day recipe. [4]
It is cooked most in autumn and winter.[5] Traditionally, aush reshteh is served at special Iranian events, like Nowruz, Sizdah be-dar, or during winter time.[2][6] The noodles are supposed to symbolize good fortune for the new year.[7][8]
See also
References
- ^ "Talk of the Table | A Persian-Flavored Purim | Ash Reshteh". 19 February 2021.
- ^ a b "Ash-Reshteh (Persian New Years Noodle Soup)". Follow Me Foodie. 2013-03-21. Retrieved 2016-03-26.
- ^ "Aash-e Reshteh Recipe". Persian City Recipes. Archived from the original on 2016-03-04. Retrieved 2016-03-26.
- ^ Rumble, Victoria R. (2009-04-07). Soup Through the Ages: A Culinary History with Period Recipes. McFarland, Incorporated, Publishers. p. 22. ISBN 978-0-7864-3961-4.
- ^ "Aush reshteh". Chishi (in Persian). 28 April 2020.
- ^ "Ash-e-reshteh - Noodle soup". International Osteoporosis Foundation. Archived from the original on 2019-12-08. Retrieved 2016-03-26.
- ^ "Asheh Reshteh". My Persian Kitchen. 2010-03-03. Retrieved 2016-03-26.
- ^ Aye, MiMi (2014-06-26). Noodle!: 100 Amazing Authentic Recipes. A&C Black. p. 81. ISBN 978-1-4729-1061-5.
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