Ash reshteh

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Ash Reshteh (Persian Greens, Bean and Noodle Soup) Recipe - NYT Cooking Ash Reshteh, Iranian Cuisine, Persian Cuisine, Iranian Food, Nyt Cooking, Noodle Soup Recipes, Persian Food, Middle Eastern Recipes, Noodle Soup

Ash reshteh’s flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn’t be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles — though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its…

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