Aashe Reshteh (Heavy soups)

Aashe Reshteh (Heavy soups)

Ash is similar to stew. They are in a category of classic cold-weather dishes in all parts of  Persia .

Ash is ancient , hearty and generally served for lunch.

Those who know how to make Aash, be sure, they are great and ingenious artists.

The varieties of Aashes are numerous in Iran.

(Serve for 2-4 people)


2 cup of soaked (Pinto beans, kidney beans, lentils, chickpeas)

Half a Kg of Chopped Aash Herb Mixture (Parsley, Spinach , Leek, Coriander, Mint and sometimes1 or 2 cloves of fresh garlic )

200-250 gram. Noodle soup

1-2 Tablespoon Flour

2 Teaspoon Turmeric

Salt and Pepper necessary amount

1 cup of fried onion

Fried Garlic necessary amount

Fried  mint necessary amount

One Tablespoon of Tail saffron

1/5 cup of  Curd


How to make Ash Reshteh

Put Pinto beans, kidney beans, lentils and chickpeas with 2litre water and half of teaspoon salt  in a Large pot  and cook them for 2 hours. After 1 hour add Turmeric and pour a little salt and pepper. Adding herbs(Parsley, Spinach , Torre, Coriander, Mint). The food must be on fire for half an hour later. Make the flame high. Add half strings to the ash in 3 parts. Stir the Ash after every time that you add strings till strings don’t stick to each other.

After 15 minutes when the strings come to be soft we must solve flour in cold water and little by little add it to the Ash . The amount of flour is related to the thickness of Ash. Your food must be on fire for 30-40 minutes till it comes to be ready. At the end sometimes little by little stir Ash till strings and flour not to be like pommel in your Ash. Add Two-thirds of Curd and fried onions and remain less for the decoration of the food.

For preparing fried mint, make 6 spoons of oil in the little pot hot. Add 3 Tablespoons of dried mint to the oil and after that mix them together and at the end take them out of the fire.

For preparing hot garlic , chopped 4-5 cloves of garlic and cook them in the little oil on the medium-hot fire.

Ashe Reshte


It is better to soaked Bean soup from one night sooner and change the water of them for several times untill they cook better. It is better that Pea and Pinto beans  soak from two night sooner.

In addition to all the herbs of Ash must not too much chopped.

For better taste add meat water to the Ash.