Ashe Reshteh (Persian Noodle Soup) Recipe
Ashe Reshteh is one of the most popular Iranian foods. It's a delicacies combination of herbs, beans, Reshteh (Iranian noodles) and Kashk (whey); you can find Reshteh and Kashk at any Iranian store. Ash reshteh is a perfect hearty vegetable soup for cold winter nights.
Yield: Serves 10-12
- 2 bunch spinach (800 g), chopped
- 1 bunch fresh parsley (260 g), chopped
- 1 bunch fresh coriander (200 g), chopped
- 20 green onions (360 g), sliced
- 1/2 cup lentils (100 g), picked over to remove any stones
- 1/2 cup chickpeas (100 g), picked over to remove any stones
- 1/2 cup red kidney beans (100 g), picked over to remove any stones
- 180-200 g Reshteh or Persian noodles (you can find at any Iranian store)
- 1 small onion, finely chopped
- 1 tablespoon flour
- canola oil
- 1/2 teaspoon turmeric powder
- salt & pepper to taste
- 1/3 cup dried mint
- 15-17 garlic cloves, finely chopped
- 1 large onion, thinly sliced
- Kashk or Persian whey, as much as you like (you can find at any Iranian store)
Soak the chickpeas and red kidney beans in water over night (about 10-15 hours), changing the water couple of times. Then drain the beans.
Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onions and fry until softened, about 6 minutes. Add the chickpeas, red kidney beans and turmeric powder. Fry for a few minutes together. Add 10 cups warm water. Cover the pot and cook over medium heat for 50 minutes. Then add the lentils. Cover the pot and cook for 10 minutes.
Add the spinach, parsley, coriander, green onions and 6 cups warm water. Add black pepper to taste.
Cover the pot and cook over medium-low heat for about 75 minutes, stirring occasionally.
Break off the Reshteh into three sections and add to the pot. Cook covered over medium-low heat for another 30 minutes, stirring occasionally.
Dissolve 1-tablespoon flour in 1/4 cup cold water and mix until there are no lumps. Add to the soup. Then combine 1/3 cup Kashk and 1/3 cup cold water. Pour into soup and mix well. Cover the pot and cook for 35 more minutes over low heat. If soup is too thick, add a little hot water. At the end, taste and adjust seasoning by adding salt if desired.
Meanwhile, prepare the garnish: In a frying pan, heat 2 tablespoons canola oil over medium heat. Add the sliced onions and fry until golden brown and caramelized. Set aside.
In a frying pan, heat 1-tablespoon canola oil over medium heat. Add the garlic and fry until golden. Set aside.
In a frying pan, heat 1-tablespoon canola oil over medium heat. Add the dried mint and fry until fragrant, about 2-3 minutes. Set aside.
Once Ashe Reshteh is ready, transfer to a serving bowl and garnish with Kashk and fried ingredients.
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