Noodle soup (Ash-e reshteh) from A Taste of Persia: An Introduction to Persian Cooking (page 40) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried pulses to soak for at least 2 hours. Can substitute linguine pasta for Persian noodles, and sour cream or wine vinegar for whey. Can use fresh or frozen spinach.

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