with reshteh (similar in shape to spaghetti), kashk (thick whey), herbs, ...
Makes 4 Servings

  • reshteh, 400 grams (reshteh is similar to spaghetti in shape and should be obtained in Iran or from an Iranian store)
  • herbs (parsley, spinach, dill, coriander, and spring-onion ends, in equal amounts), 1 kg
  • chick-peas, 150 grams
  • black-eye beans, 150 grams
  • lentils, 150 grams
  • dried mint, 4 spoons (or 200 grams of fresh mint)
  • medium onions, 4
  • kashk, two glasses (kashk is thick whey and should be obtained in Iran or from an Iranian store)
  • flour, 2 spoons
  • cooking oil
  • salt
  • black pepper


Soak chick-peas, black-eye beans, and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until slightly golden. Save half of the fried onions for later use. Add chick-peas, black-eye beans, lentils, salt, and pepper to onions. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes. If necessary, additional hot water should be added while cooking.

Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in, and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Add fried onions on top.

Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil.) Also add fried mint on top of Aash-e Reshteh and serve.