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Aush reshteh

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Aush reshteh
Ash Reshteh.JPG
Iranian thick soup, aush reshteh, mainly consisting of herbs, beans, and noodles
Alternative names آش رشته, aush reshteh, aush-e-reshteh, aashe reshteh, ash e-reshteh, āsh e reshteh, aash-e-reshteh-e
Type Thick soup
Course First or main (optional)
Place of origin  Iran
Main ingredients Herbs, beans, lentil, water, noodles and turmeric
Variations Pinto Beans can be replaced with kidney beans
Other information A vegan dish if served without kashk

Aush reshteh or aush-e-reshteh (Persian: آش رشته) is a type of aush (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a dairy product, made from cooked or dried yogurt), commonly made in Iran.

About

There are more than 50 types of thick soup (aush) in Iranian cooking, this being one of the more popular 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, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. This is a soup that is vegetarian but can easily be made vegan by omitting the kashk; alternatively, meat can be added.

History

Aush 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.

It is cooked most in autumn and winter. Traditionally, aush reshteh is served at special Iranian events, like Nowruz, Sizdah be-dar, or during winter time. The noodles are supposed to symbolize good fortune for the new year.

See also



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