Āsh-e reshteh (herb, noodle, and legume soup)
A thick, green soup of legumes (chickpeas, lentils, beans), packed with herbs and spinach, bound with flat noodles, and crowned with kashk (fermented whey), fried onions, and mint.
A thick, green soup of legumes (chickpeas, lentils, beans), packed with herbs and spinach, bound with flat noodles, and crowned with kashk (fermented whey), fried onions, and mint.
In our home, before a big journey, we cook āsh-e reshteh: they say the noodles are the paths of life, and by untangling them in the pot you open the right roads ahead of the one leaving. My mother would stir it for hours, adding herbs by the handful, the kashk last for that tangy note that wakes everything up. When I prepared to leave this planet, I thought back to that steaming green pot — because no one truly launches alone: behind every great departure, there is a kitchen, hands, and the love of family. Serve it hot, and don't skimp on the fried onions.
- •Chickpeas, lentils, and beans — a handful of each (legumes)
- •Parsley, cilantro, spinach, dill — a lot (herbs)
- •Reshteh noodles (flat noodles) — one bundle (binder)
- •Kashk (dried fermented whey) — to taste (acidity, umami)
- •Onions — several (base and fried garnish)
- •Dried mint and turmeric — as needed (seasoning)
Āsh-e reshteh (herb, noodle, and legume soup)
A thick, green soup of legumes (chickpeas, lentils, beans), packed with herbs and spinach, bound with flat noodles, and crowned with kashk (fermented whey), fried onions, and mint.
Why this dish? Āsh-e reshteh is the comfort soup of ordinary days and big family occasions. Its noodles ("reshteh") symbolize the threads of destiny that one untangles: a dish prepared in Iran before a departure or a major change, to attract good luck. It's hard to imagine a more fitting image for a woman who launched herself into the unknown of space.
In our home, before a big journey, we cook āsh-e reshteh: they say the noodles are the paths of life, and by untangling them in the pot you open the right roads ahead of the one leaving. My mother would stir it for hours, adding herbs by the handful, the kashk last for that tangy note that wakes everything up. When I prepared to leave this planet, I thought back to that steaming green pot — because no one truly launches alone: behind every great departure, there is a kitchen, hands, and the love of family. Serve it hot, and don't skimp on the fried onions.
Ingredients (period version)
- Chickpeas, lentils, and beans — a handful of each (legumes)
- Parsley, cilantro, spinach, dill — a lot (herbs)
- Reshteh noodles (flat noodles) — one bundle (binder)
- Kashk (dried fermented whey) — to taste (acidity, umami)
- Onions — several (base and fried garnish)
- Dried mint and turmeric — as needed (seasoning)
Ingredients
- Dried chickpeas — 100 g (soaked) (legumes)
- Dried red or white beans — 100 g (soaked) (legumes)
- Lentils — 100 g (legumes)
- Fresh spinach — 200 g (herbs)
- Parsley, cilantro, dill — 1 bunch of each (herbs)
- Reshteh noodles (or linguine if unavailable) — 150 g (binder)
- Kashk (or very thick Greek yogurt as substitute) — 4 tbsp (acidity, umami)
- Onions — 3 large (base and fried garnish)
- Turmeric — 1 tsp (seasoning)
- Dried mint — 1 tbsp (garnish)
- Garlic — 3 cloves (garnish)
Method
- Soak chickpeas and beans overnight, then cook until tender with the lentils.
- Sauté one chopped onion with turmeric, add to the legumes with water to form a broth.
- Stir in the chopped herbs and spinach, simmer for 30 minutes, stirring occasionally.
- Add the reshteh noodles broken into pieces, cook until tender and the soup thickens.
- Prepare the garnish: fry the remaining onions until deep golden, and heat dried mint in a little oil with garlic.
- Thin the kashk with a little hot water, stir some into the soup.
- Serve piping hot, drizzled with kashk, fried onions, and mint.
How it was made : The "āsh" (thick soups) are so central to Persian cuisine that the word for cook, "āshpaz," literally means "the one who prepares āsh." Āsh-e reshteh has accompanied celebrations, wishes, and departures for centuries, and kashk provided protein and acidity in regions where fresh yogurt did not keep well.
The contemporary twist : Drizzle the kashk in a light spiral on the green surface of the soup — a small tribute to orbital trajectories.
Sources : Najmieh Batmanglij, "Food of Life"
Anousheh Ansari · Charactorium