Ash Reshteh

If you have Iranian roots, you are probably familiar with this glorious soup made with legumes, lots of greens, and plenty of noodles which lent it the name “Ash Reshteh” – “noodle soup”. This basic formula has countless iterations, and each family prepares the soup a little differently: either with beans, chickpeas, lentils or a combination thereof; with prepared or homemade noodles; with or without vegetables; and with various toppings, such as fried onions, gondi or kashk (cooked, reduced and dried whey, the finished product is similar to a yogurt stone). This soup is a complete and comforting meal, prepared on especially stormy days, but members of the Jewish community also prepare it for joyous and special occasions, and some even hold a special ceremony while cooking the soup.