Aush reshteh or ash-e-reshteh () is a type of ÃÂsh (Iranian thick soup) featuring reshteh (thin noodles), kidney beans, chickpeas, lentils, herbs, and kashk (a sour dairy product made from cooked or dried yogurt), commonly made in Iran. Hot fried garlic, onion, or mint are used as garnishes.
There are more than 50 types of thick soup (ash) in Iranian cooking, this being one of the more common 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, chickpeas, black-eye beans, lentils, onions, flour, dried mint, garlic, oil, salt, and black pepper. Common garnishes include fried onion and fried garlic. Aush reshteh is traditionally vegetarian but can easily be made vegan by omitting the kashk; alternatively, meat can be added.
Aush reshteh has its origins in the distant past. By 500 A.D., noodles were added to the dish.
It is cooked most often in autumn and winter. Traditionally, aush reshteh is served at special Iranian events like Nowruz or Sizdah Be-dar, or during wintertime. The noodles are supposed to symbolize good fortune for the new year.