Ashe Reshteh

Ash reshteh is the soup Iranians cook for new beginnings — for Nowruz, for travels, for cold London evenings. A thick, green broth of herbs simmers with chickpeas, kidney beans and reshteh noodles until everything melds into something between soup and stew.

It’s finished at the table with swirls of kashk (a tangy fermented whey), crispy fried onion and dried mint oil. Warming, generous and entirely satisfying as a starter or a light meal.