Ash Reshteh

I spent an afternoon making Ash Reshteh from scratch following a traditional recipe. Getting barberries right was the main challenge — it's not as straightforward as it looks. The sweet-sour with pomegranate result was rewarding once I got it right. Iranian cuisine has a 3000-year recorded history …

I've now had Ash Reshteh prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises saffron in the way Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The subtly bitter and complex char…

Ash Reshteh rarely gets the international recognition it deserves. The fragrant and aromatic complexity is genuine, not simple, and the technique involved in using pomegranate molasses correctly takes real skill. the sofreh spread on the floor is the traditional Iranian dining setting. I encountere…

Ash Reshteh here was solidly made — subtly bitter and complex without anything to complain about. fenugreek was present and handled reasonably. But something was missing from the depth that this dish should have. the sofreh spread on the floor is the traditional Iranian dining setting. The a Tehran…

Most people overlook how much the right drink changes Ash Reshteh. I ordered it with rose water sharbat and the sweet-sour with pomegranate elements of the dish sharpened considerably against the pairing. dried limes in particular became more prominent in a good way. the sofreh spread on the floor …

Ash Reshteh opened a door into a cuisine I'd previously known almost nothing about. The rich and saffron-gilded flavours are unlike anything in my usual rotation and I mean that positively. the sofreh spread on the floor is the traditional Iranian dining setting. Understanding that context made the …

I went in with low expectations — I'd had mediocre versions before. What I found was Ash Reshteh made with real commitment to dried limes and technique. The subtly bitter and complex result was more complex and satisfying than anything I'd had before. Iranian cuisine has a 3000-year recorded histor…

I first ate Ash Reshteh on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the fragrant and aromatic quality I remembered. saffron was handled correctly — something most restaurants here get slightly wrong. Iranian cuisine has a 30…

Having eaten Ash Reshteh at several restaurants over the past year, I can say this version is the best. The sweet-sour with pomegranate quality is more pronounced here than anywhere else I've tried. saffron is handled with real knowledge — you can taste the difference. This is proper a Persian New …

I had never tried Ash Reshteh before this visit and I wasn't sure what to expect. The subtly bitter and complex taste hit immediately and made sense of the dish in a way descriptions never quite do. barberries is an ingredient I'd not encountered used quite like this before. The a communal sofreh t…