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Soups are an intrinsic part of Persian cuisine, so much so that the Farsi word for cook is aashpaz, which means “soup-maker.” Aash-e Reshte is a hearty soup packed with legumes, fresh herbs and noodles and is often served with a generous drizzle of kashk, an umami flavoured fermented whey which tastes somewhere in between parmesan and goat’s cheese.
