Kesme or erişte is a type of egg noodle found in various Central Asian countries.

It is then lightly floured, folded over several times accordion-style, and sliced into strips, which are then separated.

[4] The kesme may be boiled immediately in a broth often containing ingredients such as potatoes, meat, carrots, peppers, and tomatoes, or left to harden and stored.

A traditional dish in Iran is reshteh polow, which is served during the Persian new year with the noodles representing the threads of life and family intertwined.

In reshteh polow the noodles are broken into parts, fried or grilled brown, and then added to rice.