Soups
Ash-e Reshteh
آش رشته
Iran
Thick soup of noodles, chickpeas, beans, lentils and herbs finished with kashk, fried mint and crisped onion and garlic.
Original eatfuls sticker artwork
What it is
A closer look at Ash-e Reshteh.
Thick soup of noodles, chickpeas, beans, lentils and herbs finished with kashk, fried mint and crisped onion and garlic.
What to look for
Know it when you find it.
Sold in vast pots from street stalls, especially before Nowruz. The kashk is drizzled in swirls at the last moment.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ash-e Reshteh.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Iran
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Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
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Cameroon
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Palm fruit boiled and pounded, the extracted cream simmered with fish, snails, goat or beef into a thick orange soup.
Wales, United Kingdom
Aberaeron Broth
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Iran
Abgoosht
آبگوشت
Lamb, chickpeas and potato cooked in a stone crock; the broth is poured off and drunk with bread, and the solids are pounded to a paste and eaten after.
Nigeria
Abula
Àbùlà
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Ghana
Abunuabunu
Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Cameroon
Achu and Yellow Soup
Achu
Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.