Skip to content
FriendsPantry

Pasta, noodles & bread · Noodles

Reshteh (Persian noodles)

Flat, salted Persian wheat noodles that thicken and flavour ash reshteh and noodle rice (reshteh polo).

Also called: reshte, persian noodles, ash noodles, reshteh ash

Around the world: رشته, رشته آشی (fa)

A kind of noodles

1 recipe with it

What it is

Thin, flat, dried noodles made from wheat flour, water and salt, sold in Persian shops. They are often toasted before use. Because they are salted, they season the soup as they cook and release starch that thickens it.

How it’s used

  • Simmered in ash reshteh
  • Toasted and layered with rice in reshteh polo
  • Cooked in other Persian soups

Characteristics

Taste
Wheaty and lightly salty.
Texture
Soft and slippery when cooked.
Sold as
dried
Cooking uses
Commonly cooked, Suitable for boiling
Common in
Iranian, Afghan

Storage

Pantry-stable. Keep in a sealed bag in the cupboard.

Diet, allergens and safety

Contains Wheat, Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat (gluten).

Nutrition per 100 g

Energy
371 kcal
Protein
13.04 g
Carbohydrate
74.67 g
Fat
1.51 g
Fibre
3.2 g
Sugars
2.67 g

USDA FoodData Central: Pasta, dry, enriched (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dried pasta — Linguine or fettuccine; add a little extra salt.

Related ingredients

Recipes with reshteh (persian noodles)

  • A serving of Aush reshteh

    Ash reshteh

    Iranian · 1 h 45 min · 374 kcal · Vegetarian

More noodles