Ash e Reshteh as a top rated Iranian cuisine

Ash e Reshteh

Ash e Reshteh is a kind of thick soup with a dense of noodle, a delicious blend of beans and legumes and aromatic and leafy vegetables like spinach leaves and beets. Before the serve, they decorate it with hot onion, hot mint and whey. Whey is a similar substance to thick dough that is produced in Central Asia. To make hot onions and hot mint, it is enough to separate them in hot oil, a little fry. Ash e Reshteh has been linked to the culture and life of the Iranian people since ancient times, and many, before their long familiar journey, provided this meal to their traveler, to be a symbol of good humor and goodwill for the healthy return of the traveler. On the other hand, because of the valuable Foodstuffs that are considered as auspicious and happy in Iranian culture, they also cook the Ash e Reshteh in the Nowruz and New Year's Eve celebrations of Iranians.

Ash e Reshteh as a Iranian cuisine

Ash e Reshteh as a Iranian cuisine

Ash Reshteh as a Kerman popular food

Ash Reshteh is one of the traditional Iranian Ashes that is cooked in a different way in each province. But how to cook this special dish has made it one of the local cooks in Kerman province. How to serve this dish is also unique in its kind. Kermanis prefer this dish with vinegar or Sekanjabin. To cook this soup we need lentils, pinto beans, greens including leeks, parsley, coriander and spinach, dried onions, dried garlic, dried mint, whey and spices. One of the special features of Kerman Ash Reshte is the use of meat balls in it. Ingredients for these meat balls are minced meat, grated onions, chickpea flour, saffron, almonds, pistachios, green cardamom seeds, oil and spices. So you should expect a whole different flavor from this soup and really make it one of the most special traditional Kerman dishes.

Ash Rooze (Fasting Soup) in Kerman

Ash Rooze is cooked every day in the city of Bardsir in Kerman during Ramadan. It is mostly cooked in mosques and hosseiniyas, collecting supplies from the public. The process of making this Soup is that by the first night of Ramadan, the heralds go in public, reading special poems and receive rice, wheat, vegetables and other raw materials needed for making Ash, and then deliver them to the warehouse.

It is also distributed among all the inhabitants after the Ash is cooked. Many people believe that eating this soup from Kerman's local cuisine even make it easy for them to fast. To prepare this soup, peas, beans, lentils, oatmeal and beet is used.