Ash reshteh or ash-e-reshteh (Persian: آش رشته) is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles), kidney beans, chick peas, herbs, and kashk (a sour dairy product, made from cooked or dried yogurt) commonly made in Iran.

[3] The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.

[citation needed] Ash reshteh has its origins in the distant past, with the recipe evolving and transforming over the centuries.

The soup's history is one of gradual adaptation, as each generation of cooks left their mark on this timeless culinary creation.

[6] Traditionally, aush reshteh is served at special Iranian events, like Nowruz, Sizdah be-dar, or during winter time.