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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":513,"pronunciation":542,"substitutions":543,"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"baseServings":456,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":564,"diet":567,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":556,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"Kashk is fermented whey that has been drained and dried, then reconstituted into a thick pale paste. It tastes intensely sour and savoury, somewhere between sharp yogurt and aged cheese, and it is what gives ash-e reshteh its characteristic tang. You can finish the soup with sour cream and lemon instead and it will be good, but noticeably milder — the dish loses its sharp edge and reads more like a herb and lentil soup.","What is kashk and do I need it?",{"answer":398,"question":399},"Yes. Linguine or tagliatelle broken into short lengths is the standard substitute outside Iran. The difference is starch: real reshteh are softer, saltier and release far more starch, which is part of what makes the soup thick. To compensate, mash a ladleful of the chickpeas against the side of the pot before adding the pasta.","Can I use normal pasta instead of reshteh?",{"answer":401,"question":402},"It was in the oil too long. Dried mint burns in a matter of seconds at frying temperature, so take the pan off the heat before the mint goes in, swirl it for three to five seconds until it darkens and the smell turns deep and smoky, and pour it straight out of the hot pan. Anything approaching black is bitter and cannot be salvaged.","Why did my fried mint turn bitter?",{"answer":404,"question":405},"The standard version is vegetarian but not vegan, since kashk is a dairy product and the soup is often built on a meat stock in restaurants. Made with water or vegetable stock, as here, it is fully vegetarian, and leaving out the kashk in favour of lemon juice makes it vegan without changing the character of the dish very much.","Is ash-e reshteh vegetarian?",{"answer":407,"question":408},"It is strongly associated with occasions rather than everyday meals: Nowruz and the days around the new year, the last Wednesday of the old year, and votive cooking where enormous pots are made and given away to neighbours. It is also common comfort food in cold weather, and many Iranian cities have shops that sell nothing but aash by the ladle.","When do Iranians actually eat this soup?",[410,411,412,413,414,415],"Fry the onions low and slow, 20 to 25 minutes, until they are properly brown and crisp rather than golden and soft. Rushing them on high heat gives you burnt edges and raw centres.","The mint takes seconds, not minutes. Drop it into hot oil off the heat and watch it — the moment it darkens and smells deep rather than fresh, pour it out of the pan or it will turn bitter.","Chop the herbs finely and do not be alarmed by the volume. Nearly a kilo of greens collapses into almost nothing once it hits the pot.","Add the noodles only in the last 10 minutes and stir often afterwards, since they sink and stick to the bottom while they release starch.","Thin with hot water rather than cold, and expect to add some. The soup keeps thickening as it sits and can go from perfect to solid within twenty minutes.","Stir most of the kashk in off the heat, not while boiling, so it does not split, and save some to swirl on top for the pattern.","🍲","Ash-e reshteh is a soup only in the loosest sense — it is thick enough that a spoon stands up in it, and Iranians eat it as a complete meal. Chickpeas, white beans and lentils cook down with an enormous quantity of chopped parsley, coriander, spinach and chives until the whole pot turns dark green and slightly porridge-like, and flat reshteh noodles are broken in near the end to thicken it further. What lifts it out of worthy-lentil-soup territory is the finish: crisp fried onions, a slick of oil that has been darkened with dried mint until it smells almost like tobacco, and swirls of kashk, the intensely sour dried whey that gives the dish its tang. Salty, sour, herbal and filling all at once.","Aash is a whole family of Iranian soups rather than a single dish, and the word is old enough that the person who cooks it, the ashpaz, gives Persian its general word for cook. Ash-e reshteh is the most famous of them, and it is tied to specific occasions: it is made in huge cauldrons for Nowruz and the last Wednesday of the year, distributed as nazri — food cooked as a votive offering and given away to neighbours and passers-by — and eaten to mark the start of something new. The noodles carry that symbolism directly, since reshteh also means thread or strand, and eating them is associated with taking hold of the thread of your fate.\n\nReshteh themselves are flat, salted wheat noodles made specifically for this soup, softer and starchier than Italian pasta and deliberately designed to release starch into the pot. That starch is not incidental — it is a large part of what makes ash-e reshteh thick rather than brothy. Linguine broken into lengths is the usual substitute abroad and works acceptably, but it stays firmer and does not thicken the soup the same way, so the texture ends up looser than it should be.\n\nThe two garnishes are not optional in any meaningful sense. Piaz dagh, onions fried slowly until deep brown and crisp, adds sweetness and a texture contrast to a bowl that is otherwise entirely soft. Nana dagh is dried mint fried for a few seconds in hot oil until it darkens and its aroma turns from grassy to deep and slightly bitter — pour it over the surface and the smell of the whole pot changes. Kashk, the third element, is dried and reconstituted whey with a sourness far sharper than yogurt, sold in jars at Iranian grocers. Together the three make a pattern of pale swirls on dark green that is the visual signature of the dish, and cooks decorate the surface with real care before it goes to the table.","Ash-e reshteh keeps 4 days refrigerated but thickens dramatically as the noodles and pulses keep absorbing liquid — expect to loosen it with a good deal of hot water when reheating, and season again once it has thinned. Reheat gently and stir often, since the starchy base catches easily on the bottom of the pan. It freezes for 2 months, though the noodles soften noticeably; if you plan to freeze it, cook the base without noodles and add fresh ones when reheating.",[421,422,423,424],"Fries the mint properly in hot oil, a five-second step that changes the whole aroma of the pot and is usually skipped in English-language recipes.","Uses tinned pulses without pretending otherwise, so this is a weeknight-possible version of a dish usually made in a cauldron.","Explains how to get the right thickness whether you find real reshteh or use linguine.","Gives a workable kashk substitute for cooks who cannot find the real thing, and says honestly what changes.",[426,427,428],"Large heavy pot","Small frying pan for the mint oil","Sharp knife or food processor for the herbs",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},17,62,14,980,20,480,[437],"Warm flatbread for scooping, and a small bowl of extra kashk and fried mint at the table so everyone can adjust their own bowl.",[439,442,445],{"name":440,"description":441},"Ash-e jow","The barley version, made with pearl barley and often cream instead of the noodles and kashk. Milder, thicker and a common winter soup in Tehran.",{"name":443,"description":444},"Ash-e anar","A northern version soured with pomegranate juice and studded with meatballs, sweet-sour rather than salty-sour. Traditional around Yalda night in December.",{"name":446,"description":447},"Vegan ash-e reshteh","Skip the kashk and finish instead with a squeeze of lemon and extra fried mint. The soup is already meat-free, and the sourness that kashk provides can come from citrus without much loss.",[449,455,459,464,470,475,477,481,485,490,493,497,501,504,508,511],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},3,"onion","onions, thinly sliced","piece","For the fried onion",{"qty":456,"name":457,"unit":458,"group":454},6,"sunflower or other neutral oil","tbsp",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},4,"garlic","garlic, thinly sliced","clove",{"qty":465,"ref":466,"name":467,"unit":468,"group":469},1,"turmeric","ground turmeric","tsp","For the soup",{"qty":471,"ref":472,"name":473,"unit":474,"group":469},400,"chickpeas","tinned chickpeas, drained","g",{"qty":471,"name":476,"unit":474,"group":469},"tinned white or borlotti beans, drained",{"qty":478,"ref":479,"name":480,"unit":474,"group":469},150,"lentils","brown or green lentils, rinsed",{"qty":482,"name":483,"unit":484,"group":469,"noScale":8},2,"water or light vegetable stock","l",{"qty":486,"ref":487,"name":488,"unit":474,"group":489},200,"parsley","flat-leaf parsley, finely chopped","For the greens",{"qty":478,"ref":491,"name":492,"unit":474,"group":489},"cilantro","coriander, finely chopped",{"qty":494,"ref":495,"name":496,"unit":474,"group":489},300,"spinach","spinach leaves, roughly chopped",{"qty":498,"ref":499,"name":500,"unit":474,"group":489},100,"chives","chives or scallion greens, sliced",{"qty":486,"name":502,"note":503,"unit":474,"group":489},"reshteh noodles, broken into short lengths","or linguine — see substitutions",{"qty":482,"ref":505,"name":506,"unit":458,"group":507},"mint","dried mint","To finish",{"qty":486,"name":509,"note":510,"unit":474,"group":507},"kashk","or thick sour cream with lemon juice",{"qty":482,"name":512,"unit":468,"group":507},"fine salt, plus more to taste",[514,519,522,526,530,534,538],{"tip":515,"text":516,"title":517,"timerSeconds":518},"Onions go through a soggy grey stage around minute twelve. Keep going — the colour arrives all at once near the end.","Heat the oil in a wide pan and fry {qty:onion} of sliced onions over medium-low heat for 20 to 25 minutes, stirring occasionally, until they collapse, then dry out and turn a deep even brown with crisp edges. Lift out two-thirds with a slotted spoon and set aside for the garnish.","Fry the onions until deep brown",1320,{"text":520,"title":521},"Add the sliced garlic to the onions left in the pan and fry for 1 minute until it smells sweet rather than sharp, then stir in the turmeric and cook for another 30 seconds so it loses its raw, dusty edge.","Add garlic and turmeric",{"text":523,"title":524,"timerSeconds":525},"Tip the onion mixture into a large pot with the lentils, chickpeas, beans, salt and the water. Bring to a boil, then simmer covered for 30 minutes, until the lentils are completely soft and starting to break apart into the liquid.","Cook the pulses",1800,{"text":527,"title":528,"timerSeconds":529},"Stir in all the parsley, coriander, spinach and chives — the pot will look impossibly full for a minute, then collapse. Simmer uncovered for 25 minutes, until the soup turns dark green and thickens enough that a spoon leaves a brief trail through it.","Add the greens",1500,{"text":531,"title":532,"timerSeconds":533},"Drop in the broken noodles and stir well, then simmer for 8 to 10 minutes, stirring every couple of minutes so nothing sticks to the base. The soup should thicken noticeably as the noodles release their starch. Loosen with hot water if it becomes stiff.","Cook the noodles in the soup",540,{"tip":535,"text":536,"title":537},"Leave it in the hot pan and it will go black and bitter within seconds. Get it out fast.","Heat 3 tablespoons of oil in a small pan until it shimmers, then take it off the heat and stir in the dried mint. Swirl for 3 to 5 seconds only — the mint should darken and the smell should turn deep and almost smoky — then pour it immediately into a cold bowl.","Make the fried mint oil",{"tip":539,"text":540,"title":541},"Stir kashk in off the boil. At a rolling simmer it can split into grainy curds.","Take the pot off the heat, thin the kashk with a little hot soup, and stir two-thirds of it through. Taste and correct the salt — it should be distinctly sour and savoury. Ladle into bowls and decorate the surface with swirls of the remaining kashk, the reserved crisp onions and a drizzle of mint oil.","Stir in the kashk and serve","AASH-eh resh-TEH",[544,548,552],{"note":545,"swap":546,"original":547},"The most common substitute abroad. Italian pasta releases less starch, so the soup ends up thinner — compensate by mashing some of the chickpeas against the side of the pot.","Linguine or flat tagliatelle, broken into 5 cm lengths","Reshteh noodles",{"note":549,"swap":550,"original":551},"Neither is nearly as sour or as savoury as real kashk, which tastes closer to a very sharp aged cheese. Iranian and Middle Eastern grocers sell it in jars and it keeps for months once opened.","Thick sour cream thinned with a squeeze of lemon, or strained yogurt with extra salt","Kashk",{"note":553,"swap":554,"original":555},"Frozen works perfectly well here since everything cooks down anyway. Squeeze out the water or the soup will be thinner than you want.","Frozen chopped spinach, thawed and squeezed dry, or chard leaves","Fresh spinach","ash-e-reshteh","Ash-e Reshteh (Persian Noodle, Bean and Herb Soup)","Ash-e Reshteh","آش رشته","iran",30,75,"medium",[565,566],"soup","main",[568],"vegetarian",[472,479,495,505],[571,574,576,578],{"alt":572,"src":573},"Bowl of thick dark green Persian ash-e reshteh soup swirled with pale kashk, crisp fried onions and mint oil","\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-1x1.jpg",[581,582,509,583,584,585,568],"ash-e reshteh","persian noodle soup","nowruz","herb soup","iranian bean soup","2026-08-20","dishroute-kitchen","Thick Nowruz soup of chickpeas, lentils and greens carrying flat reshteh noodles, finished with dark fried mint oil, crisp fried onion and sour kashk stirred through at the table.",{"en":590},"\u002Frecipe\u002Fash-e-reshteh",{"items":592,"total":868,"page":465,"limit":869,"hasMore":870},[593,603,638,668,696,729,759,789,816,844],{"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"baseServings":456,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":594,"diet":595,"mainIngredients":596,"images":597,"keywords":602,"publishedAt":586,"updatedAt":586,"authorSlug":587},[565,566],[568],[472,479,495,505],[598,599,600,601],{"alt":572,"src":573},{"alt":572,"src":575},{"alt":572,"src":577},{"alt":572,"src":579},[581,582,509,583,584,585,568],{"slug":604,"title":605,"shortTitle":606,"nativeName":607,"romanized":606,"countrySlug":560,"region":608,"baseServings":456,"prepMinutes":561,"cookMinutes":434,"restMinutes":494,"difficulty":609,"course":610,"diet":612,"mainIngredients":616,"images":621,"keywords":631,"publishedAt":586,"updatedAt":586,"authorSlug":587},"faloodeh","Faloodeh (Shirazi Frozen Rose and Noodle Sorbet)","Faloodeh","فالوده","Shiraz, Fars province","easy",[611],"dessert",[613,568,614,615],"vegan","gluten-free","dairy-free",[617,618,619,620],"cornstarch","rose-water","lime","sour-cherry",[622,625,627,629],{"alt":623,"src":624},"Glass of Persian faloodeh, white frozen starch noodles in icy rosewater syrup with lime and sour cherry syrup","\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-1x1.jpg",[604,632,633,634,635,636,637],"persian dessert","shiraz","rosewater sorbet","frozen dessert","iranian sweets","sour cherry",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":560,"region":643,"baseServings":460,"prepMinutes":434,"cookMinutes":478,"difficulty":563,"course":644,"diet":645,"mainIngredients":647,"images":651,"keywords":661,"publishedAt":586,"updatedAt":586,"authorSlug":587},"persian-fesenjan","Fesenjan (Persian Walnut and Pomegranate Stew)","Fesenjan","خورش فسنجان","Gilan",[566],[615,614,646],"halal-friendly",[648,649,650],"walnuts","pomegranate-molasses","chicken",[652,655,657,659],{"alt":653,"src":654},"Dark mahogany Persian fesenjan stew of chicken in walnut and pomegranate sauce, scattered with pomegranate seeds","\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-1x1.jpg",[662,663,664,665,666,667],"fesenjan","walnut stew","pomegranate molasses","persian khoresh","iranian chicken stew","gilan",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":560,"baseServings":460,"prepMinutes":561,"cookMinutes":673,"difficulty":563,"course":674,"diet":675,"mainIngredients":676,"images":679,"keywords":689,"publishedAt":586,"updatedAt":586,"authorSlug":587},"persian-ghormeh-sabzi","Ghormeh Sabzi (Persian Herb and Dried Lime Stew)","Ghormeh Sabzi","قورمه سبزی",165,[566],[615,614,646],[677,487,491,678],"lamb","fenugreek",[680,683,685,687],{"alt":681,"src":682},"Dark green Persian ghormeh sabzi stew with lamb, kidney beans and a whole dried lime, served beside saffron rice","\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-1x1.jpg",[690,691,692,693,694,695,678],"ghormeh sabzi","persian herb stew","dried lime","iranian stew","khoresh","lamb stew",{"slug":697,"title":698,"shortTitle":699,"nativeName":700,"romanized":699,"countrySlug":560,"region":701,"baseServings":456,"prepMinutes":702,"cookMinutes":703,"restMinutes":704,"difficulty":563,"course":705,"diet":707,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":586,"updatedAt":586,"authorSlug":587},"persian-halim","Halim (Persian Wheat and Lamb Breakfast Porridge)","Halim","حلیم","Nationwide, sold at dawn in Tehran",25,240,720,[706],"breakfast",[646,708],"nut-free",[677,710,711,451],"butter","cinnamon",[713,716,718,720],{"alt":714,"src":715},"Bowl of Persian halim wheat and lamb porridge topped with melted butter, cinnamon and sugar","\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-1x1.jpg",[723,724,725,726,727,728,677],"halim","persian breakfast","wheat porridge","iranian food","ramadan","gandom",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":560,"baseServings":460,"prepMinutes":561,"cookMinutes":734,"restMinutes":735,"difficulty":563,"course":736,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":586,"updatedAt":586,"authorSlug":587},"persian-kabab-koobideh","Kabab Koobideh (Persian Minced Lamb Skewers)","Kabab Koobideh","کباب کوبیده",15,60,[566,737],"street-food",[615,614,646],[677,451,740,741],"saffron","sumac",[743,746,748,750],{"alt":744,"src":745},"Charred Persian kabab koobideh skewers of minced lamb beside saffron rice and a blistered grilled tomato","\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-1x1.jpg",[753,754,755,756,757,758],"kabab koobideh","persian kebab","minced lamb skewers","charcoal grill","iranian barbecue","saffron rice",{"slug":760,"title":761,"shortTitle":762,"nativeName":763,"countrySlug":560,"baseServings":456,"prepMinutes":702,"cookMinutes":764,"restMinutes":765,"difficulty":609,"course":766,"diet":769,"mainIngredients":770,"images":773,"keywords":783,"publishedAt":586,"updatedAt":586,"authorSlug":587},"kuku-sabzi","Kuku Sabzi (Persian Herb Frittata)","Kuku Sabzi","کوکو سبزی",35,5,[767,566,768],"appetizer","snack",[568,614],[771,487,491,772],"eggs","dill",[774,777,779,781],{"alt":775,"src":776},"Wedges of deep green Persian kuku sabzi herb frittata studded with walnuts and red barberries on a board","\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-1x1.jpg",[784,785,583,786,568,787,788],"kuku sabzi","persian herb frittata","barberries","iranian 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layer","\u002Fimages\u002Frecipes\u002Fpersian-tahchin\u002Fhero.jpg",{"alt":830,"src":833},"\u002Fimages\u002Frecipes\u002Fpersian-tahchin\u002Fhero-16x9.jpg",{"alt":830,"src":835},"\u002Fimages\u002Frecipes\u002Fpersian-tahchin\u002Fhero-4x3.jpg",{"alt":830,"src":837},"\u002Fimages\u002Frecipes\u002Fpersian-tahchin\u002Fhero-1x1.jpg",[839,840,758,841,842,843],"tahchin","persian rice cake","yogurt rice","iranian chicken rice","tahdig",{"slug":843,"title":845,"shortTitle":846,"nativeName":847,"countrySlug":560,"baseServings":456,"prepMinutes":734,"cookMinutes":562,"restMinutes":848,"difficulty":563,"course":849,"diet":850,"mainIngredients":851,"images":853,"keywords":863,"publishedAt":586,"updatedAt":586,"authorSlug":587},"Tahdig (Persian Crisp Saffron Rice Crust)","Tahdig","ته دیگ",120,[796],[568,614],[826,740,710,852],"potato",[854,857,859,861],{"alt":855,"src":856},"Golden Persian tahdig rice crust turned out whole onto a plate, cracked open to show crisp saffron-stained rice","\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero.jpg",{"alt":855,"src":858},"\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero-16x9.jpg",{"alt":855,"src":860},"\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero-4x3.jpg",{"alt":855,"src":862},"\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero-1x1.jpg",[843,864,758,865,866,867],"persian rice crust","crispy rice","iranian rice","chelo",10,24,false,1788563750922]