Ash e Reshteh

Ash e Reshteh


Ash e Reshteh is a hearty fulfilling soup, a firm favourite in many Persian households. This recipe is a quick and easy version suitable for the Western Kitchen.


  • 2 440g tins red kidney beans
  • 2 440g tins chick peas
  • 1 440 tin beetroot
  • 1 bunch English spinach
  • 125g vermicelli noodles (spaghetti)
  • 2 tlbs salt
  • 125g butter
  • 1 onion
  • 2 tlbs plain flour
  • 1 tlbs dried mint
  • 1 tsp turmeric
  • kashk to serve


  1. Drain the kidney beans and chick peas and place in a large saucepan
  2. Drain the beetroot, rinsing off any excess colour and roughly dice the beetroot, add to the saucepan with the vermicelli spaghetti.
  3. Wash the spinach well and roughly chop, adding to the saucepan.
  4. Add enough water to well cover, (about 2- 3 litres) and bring to boil. Turn down and simmer until the noodles are cooked.
  5. When the noodles are cooked, place the butter, the diced onion, turmeric and mint in a microwave safe bowl and microwave on high for 2 – 3 minutes, stirring after each minute.
  6. Stir in the flour and microwave for 2 – 3 minutes, stirring well after each minute.
  7. Add about a cup of the liquid from the soup to the butter flour mixture and stir well, ensuring there are no lumps, add another cup of liquid and stir well again.
  8. Mix into the soup and continue to simmer for about 5 – 10 minutes until the soup thickens.
  9. Serve with a dollop of prepared kashk.

Additional Tips

Kashk or natural yogurt is often added at the end wen serving to enhance the flavour. Although some prefer a dash of vinegar stirred through when serving.

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