Sofreh herb and noodle a'ash (A'ash-e reshteh) from Sofreh: A Contemporary Approach to Classic Persian Cuisine (page 208) by Nasim Alikhani and Theresa Gambacorta

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

    Can substitute dried chickpeas and dried beans for at least four hours and up to overnight. You may use the Crispy fried onions recipe on p. 194, the Crispy garlic chips recipe on p. 195, and the Mint oil recipe on p. 196.

  • tges on April 07, 2026

    My standard aash-e reshteh recipe, and I've tried nearly all of them. I cut corners but using a tin of fried herbs specifically for aash-e reshteh as even restaurants do this and from what I've heard, many a housewife or house husband. I also choose to use ready made fried onions as I cannot stand frying in my own home when I can buy it easily. This recipe tastes exactly what you would get on a wintry Shirazi night. Lots of mint oil, dried onion, garlic chips, white wine vinegar....and fermented black garlic makes this perfect. I'm not a fan of kashk so use crumbled goat's cheese which gives the tang kashk would lend. My 10-year-old asks for this many times a year as it's one of her favorites.

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.