Ash reshteh from The Cook You Want to Be: Everyday Recipes to Impress (page 236) by Andy Baraghani

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

    Beans and chickpeas require overnight soaking. Can substitute brown lentils for green lentils.

  • bernalgirl on March 23, 2026

    This recipe offers yogurt and linguine as options to kashk and reshteh. I used lebneh, mixing 1/3 cup with water and hot broth before stirring it into the soup. I also substituted chard leaves for most of the spinach, vegetable broth instead of water, and 1/2 bag of Rancho Gordo alubia blancas in place of the beans and chickpeas called for. No longer very traditional but very, very tasty and nourishing!

  • Nancy402 on November 07, 2023

    This was interesting and delicious. Hearty and filling for a cold night. Really enjoyed the mix of legumes and the freshness of all the greens. Although clearly not traditional, plan to make some lamb meatballs to enjoy with the leftovers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.