National Dish Iran: Reshteh Khoshkar (Recipe)
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Discover Reshteh Khoshkar, a true gem of the Iranian table! These delicate noodles are tucked inside a crisp, golden pastry shell and paired with a fragrant filling of lentils and warm spices. As striking to look at as it is to eat, this festive treat is a wonderful way to explore the rich culinary heritage of Iran — bring a little celebration straight to your own kitchen.
About Reshteh Khoshkar
Reshteh Khoshkar is a true jewel of Iranian cuisine, delighting the taste buds while charming everyone at the table with its decorative presentation. This traditional dish brings together tender noodles, wrapped in a crisp pastry shell, alongside an aromatic filling of lentils and a carefully chosen blend of spices. It is often served at festive gatherings or large family celebrations, making it a perfect introduction to the rich culture and the culinary traditions of Iran. It shares its noodle heritage with soups such as Aash E Reshteh.
Ingredients (serves 1–2)
- 100 g reshteh noodles
- 50 g lentils
- 1 small onion
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
- 250 g pastry (e.g. yufka pastry)
- Oil for deep-frying
Shopping for the ingredients
The ingredients for Reshteh Khoshkar are available in many well-stocked supermarkets or in Middle Eastern grocery shops. Look out for good-quality noodles and fresh lentils to achieve the very best flavour. Turmeric and cumin are the key spices, and you will find them in the spice aisle. Do not forget to pick up fresh yufka pastry, as it is essential for that all-important crisp texture.
Preparing the dish
Before you begin making Reshteh Khoshkar, the lentils should be washed and soaked so they cook evenly. The onion can be diced and softened gently in a little oil to create an aromatic base for the filling. Once the onion turns golden brown, add the spices and toast them briefly to intensify their flavour. Cook the noodles at this stage too, so that everything comes together at the same time.
Step-by-step instructions
- Bring the lentils to the boil in water and simmer until tender.
- Sauté the onion in oil, then add the turmeric and cumin.
- Stir the cooked lentils into the onion and mix well.
- Cook the reshteh noodles in a separate pan and drain them.
- Roll out a sheet of pastry and place a spoonful of filling in the centre.
- Fold the sides of the pastry over to enclose the filling.
- Deep-fry in hot oil until golden brown.
- Drain on kitchen paper and serve warm.
Gluten-free / lactose-free version
For a gluten-free version of Reshteh Khoshkar, use gluten-free noodles and alternative pastry sheets. Make sure the yufka pastry or any other dough you choose is gluten-free too. You can enrich the filling with extra ingredients such as vegetables or pulses to boost its nutritional value. It is also easy to keep the recipe lactose-free by relying on plant-based oils and dairy alternatives.
Tips for vegans and vegetarians
Reshteh Khoshkar can easily be turned into a vegan dish, simply by making sure that every ingredient you use is plant-based. This means choosing plant oils and avoiding anything that contains animal products. For the filling, various vegetables can be added alongside the lentils to vary the flavour. A spiced vegetable filling is also an excellent choice for a hearty, satisfying result.
More tips and tricks
To achieve that perfect crisp texture, the oil should be hot enough but never smoking. Adding too many pastry parcels to the pan at once can lower the temperature of the oil and stop them cooking evenly. Experiment with different spices and herbs to make the dish your own and create your own variations of Reshteh Khoshkar. A good presentation is just as important, rounding off the whole experience.
Adapting the recipe to your taste
The recipe for Reshteh Khoshkar is highly adaptable and easy to tweak to suit your own preferences. You could try different fillings, for example: spinach, cheese or even a range of pulses all bring new flavours to the table. If you like things spicier, simply add a little chilli or some hot spices. You can also vary the thickness of the pastry depending on your taste, for a more delicate or an extra-crisp version.
Ingredient substitutions
If you do not have some of the ingredients to hand, there are plenty of alternatives you can use. Instead of lentils, you could reach for chickpeas or split beans, which offer a similar texture and flavour — much like the pulses that give Kashk E Bademjan its heartiness. In place of reshteh noodles, other kinds of pasta or homemade fresh noodles work well. With the spices, feel free to be creative and blend your own spice mixes to give the filling that special something.
Drink pairing ideas
To round off the pleasure of eating Reshteh Khoshkar, you can serve a variety of drinks that pair beautifully with it. A classic Iranian black tea or mint tea adds a harmonious note that complements the flavours of the dish. Alternatively, fruit juices such as freshly pressed pomegranate juice, or a light, fruity red wine, make a refreshing choice. Be sure to keep your drinks well chilled for the best enjoyment.
Serving and presentation ideas
The presentation of Reshteh Khoshkar can be a real showstopper. Serve the filled pastry parcels on a beautiful plate or a rustic wooden board to make an inviting impression. Alongside, you might offer fresh herbs or a delicious yogurt sauce to enrich the dish both visually and in taste. Garnish the whole thing with lightly toasted nuts or a touch of purée for extra flavour and colour.
A bit of history
Reshteh Khoshkar has a long and fascinating history within Iranian gastronomy. Its origins are thought to lie in the northern regions of Iran, where fresh ingredients and traditional cooking methods hold sway. Over time the recipe has evolved and today it is a much-loved festive treat. Making Reshteh Khoshkar is not only a culinary experience but also a cultural one, reflecting the very spirit of Iranian cuisine.
More recipe ideas
Summary: Reshteh Khoshkar
All in all, Reshteh Khoshkar is a compelling savoury treat that enriches both simple and special occasions alike. The combination of crisp pastry, tender noodles and a flavourful filling offers an experience suited to the whole family and to friends. Thanks to the variety and adaptability of the recipe, it is easy to reshape this dish just as you please. Let the cuisine of Iran inspire you and give Reshteh Khoshkar a try at your next feast!
