The Persian Ash Reshteh recipe is a thick and hearty soup that consists of a combination of legumes, herbs, and noodles. The preparation process involves cooking each component carefully to ensure the right consistency and balance of flavors. The legumes must be cooked until they are tender, as they form the base of the soup and provide texture. Proper soaking and cooking help achieve a smooth consistency while preventing the legumes from becoming too mushy.
The herbs in the Persian Ash Reshteh recipe play a crucial role in enhancing the aroma and overall taste of the dish. They must be finely chopped and added at the right stage of cooking to retain their color and freshness. Overcooking the herbs can result in a dull appearance and loss of flavor. The herbs should be distributed evenly throughout the soup for a well-balanced taste.
The noodles in the Persian Ash Reshteh recipe require careful handling to prevent them from breaking apart. They should be added towards the end of the cooking process to maintain their texture. The noodles absorb some of the liquid, so the consistency of the soup must be monitored to prevent it from becoming too thick. Stirring gently helps keep the noodles intact while ensuring even distribution.
A thick, creamy topping is an essential component of the Persian Ash Reshteh recipe. It must be prepared to the right consistency to complement the soup without overpowering it. The topping should be drizzled or swirled on top of the soup just before serving, allowing it to blend into the dish while maintaining a visually appealing presentation.
The Persian Ash Reshteh recipe requires attention to detail in ingredient preparation, cooking sequence, and final presentation. Each step contributes to the final texture and taste, ensuring a rich and satisfying dish with well-balanced flavors.
About Us
We are John and Laurel Rodgers, an adventurous couple from America.
Our passion for food takes us around the world, exploring diverse cultures and creating delicious recipes.
Our journey often leads us to Middle Eastern grocery stores, where we find unique ingredients for dishes like Ash Reshteh.
This Persian noodle soup holds a special place in our hearts, especially during celebrations like Nowruz, the Persian New Year.
We enjoy sharing our culinary experiences. Whether celebrating Chaharshanbe Soori with friends or enjoying a family picnic on Sizdah Bedar, food brings us together.
The vibrant flavors of Ash Reshteh remind us of new beginnings and rejuvenation, just like the spirit of Norooz.
As we gather around the table, we cherish this connection to tradition. Watching our loved ones enjoy our cooking fills us with joy. Join us as we continue to explore, cook, and celebrate life through food!
Why You’ll Love This Persian Ash Reshteh Recipe
We love this Persian Ash Reshteh recipe because it’s like a warm hug in a bowl. This hearty soup is not only comforting, but also delicious and nutritious.
Here are a few reasons why it stands out:
- Rich in Flavor: The blend of spices and herbs makes this dish aromatic and full of taste.
- Nutrient Packed: With beans, lentils, and greens, it offers a healthy dose of protein and fiber.
Another highlight is the use of kashk, a tangy fermented whey that adds depth to the flavor. It’s a unique ingredient that really elevates this soup.
For those who love garnishes, this recipe shines. We usually top it with:
- Fried onions
- Fresh herbs
- A dollop of yogurt
What’s great is that leftovers taste even better the next day. The flavors continue to meld, making it a perfect meal to prep in advance.
Whether you enjoy it on its own or paired with bread, Ash Reshteh is sure to become a favorite in our kitchen. Its satisfying taste and warmth make it ideal for any meal. We’re excited to share this recipe with you!
What Makes This Recipe Special
We love Ash Reshteh for its rich flavors and cozy feel. This Persian noodle soup is more than just a dish; it’s a warm hug in a bowl.
Hearty and Wholesome
This soup combines beans, herbs, and noodles, making it a hearty main course. Packed with dietary fiber, it keeps us full and satisfied.
Traditional and Vegan
As a traditional Persian recipe, Ash Reshteh has been enjoyed for generations. It’s also vegan, which means everyone can enjoy it, regardless of dietary needs.
Unique Ingredients
The use of Persian ingredients like turmeric and dried mint gives this soup its unique aroma. The blend of flavors is simply irresistible.
Perfectly Versatile
We can serve Ash Reshteh on special occasions like Nowruz, but it’s delicious any day of the year. Whether in a slow cooker or on the stovetop, it’s a recipe we love to prepare.
In short, Ash Reshteh is a delightful mix of flavor, nutrition, and tradition that makes every bite special.
Cooking Equipment Needed
When making Persian Ash Reshteh, having the right cooking equipment is key to a successful dish. Here’s what we need:
- Large pot: For cooking the soup. A heavy-bottomed pot works best.
- Wooden spoon: Ideal for stirring the ingredients without scratching the pot.
- Large skillet: To sauté onions and garlic. This helps develop great flavors.
Cooking Tools List:
| Equipment | Purpose |
|---|---|
| Large pot | To cook the soup |
| Wooden spoon | For stirring |
| Large skillet | For frying onions and spices |
| Measuring cups | To measure flour and water |
| Ladle | For serving the soup |
| Cutting board | For chopping herbs and vegetables |
Ingredients and Extra Items:
We also recommend having the following ingredients ready:
- Persian noodles or udon noodles: These are essential for the soup’s texture.
- Olive oil or vegetable oil: Used for sautéing.
- Beef stock or vegetable stock: Adds depth to the flavor.
- Flour: If you’re making homemade noodles, this will be needed.
With these tools and ingredients, we’re all set to enjoy the process of cooking Ash Reshteh!
Cooking Instructions
To make Ash Reshteh, we start by preparing the base.
First, heat 1 tablespoon of olive oil in a skillet. Add 1 diced yellow onion and sauté until it’s translucent, about 5 minutes.
Next, stir in 2 cloves of minced garlic, along with 1 teaspoon of turmeric and 1 tablespoon of dried mint. Cook for a few more minutes to blend the flavors.
In a large pot, combine 4 cups of vegetable stock or vegetable broth. Add our sautéed onion and garlic mixture to the pot.
Now, it’s time for the beans. We need 1 cup of cooked beans—like chickpeas or lentils—as well as reshteh noodles (about 200 grams). Add them to the pot.
Season with salt and ground black pepper. Adjust to taste as we stir everything together. Let the mixture simmer on low heat for about 30-40 minutes.
For a rich touch, add 1 cup of liquid kashk. This gives the soup a nice creaminess and authentic flavor.
Before serving, we can garnish with crispy fried onions and a sprinkle of mint if we like. Enjoy this delightful soup warm, perhaps with some bread on the side!
Cooking Tips
When making Ash Reshteh, we find these tips helpful for the best results.
Use Fresh Ingredients
Always choose fresh spinach, parsley, and greens. This ensures great flavor and texture in our dish.
Legume Choices
We like mixing various legumes, such as chickpeas, kidney beans, and lentils. This provides a rich source of protein and makes the soup hearty.
Herb Combinations
Fresh herbs like dill, cilantro, and mint add aroma. We often use dried mint and ground turmeric too. Add these herbs toward the end of cooking for the best flavor.
Time Management
Cooking the onions slowly until they’re golden brown enhances the taste. This step can take about 40 minutes but is worth the wait.
Adjusting Consistency
When adding Reshteh noodles, be mindful of your water level. Too little may dry the soup out, while too much makes it watery.
Serving Suggestions
We love serving Ash Reshteh with yogurt on top. Greek yogurt or fermented yogurt works great for a creamy touch. A squeeze of lemon juice brightens the flavor even more.
Garnishes
Fried onions and fresh herbs make for excellent garnishes. We often sprinkle these on top right before serving.
Ingredients Needed for the Persian Ash Reshteh Recipe
olive oil
onions yellow
cloves garlic
turmeric
dried mint
dried chickpeas soaked overnight
kidney beans soaked overnight
navy beans soaked overnight
water or lamb/beef stock
ground black pepper
salt adjust as needed
green lentils
spinach
cilantro
parsley
green onions or leeks
fenugreek leaves
dill chopped
all purpose flour
reshteh or linguini noodles
kashk sour cream
lemon juice
Instructions For Preparing the Persian Ash Reshteh Recipe
Sautéing the Onions
In a large pot, heat oil and sauté onions over medium heat until golden brown, about 20-25 minutes, adding grated garlic after 10 minutes. Stir in turmeric after turning off the heat to prevent burning. Set aside one-third of the onion mixture, mix with dried mint while hot, and reserve for garnish.
Cooking the SoupAdd chickpeas, kidney beans, navy beans, water or stock, salt, and black pepper to the pot. Bring to a boil, then simmer for 45-60 minutes until the beans soften. Stir in lentils and cook for another 15 minutes. Add all herbs and greens, then simmer for 30-45 minutes until thick and mushy, adding water or stock as needed. In a small bowl, mix a few tablespoons of soup with flour until smooth, then stir it back into the pot.
Adding Noodles and Final Touches
Add reshteh or linguini and cook for 10-15 minutes until al dente. Stir in lemon juice to taste and adjust seasoning. Mix in some kashk or sour cream and the reserved onion-mint oil, saving most for garnish.
Serving
Ladle the soup into bowls and top with kashk or sour cream and the onion-mint oil mixture. Serve with extra lemon slices, vinegar, or kashk on the side. Enjoy your Persian Noodle and Herb Soup.
FAQs For the Persian Ash Reshteh Recipe
Question: What is the Persian Ash Reshteh Recipe?
A: The Persian Ash Reshteh recipe is a hearty and traditional Persian noodle soup made with legumes, herbs, and reshteh noodles, topped with caramelized onions, Kashk (fermented whey), and fried mint.
Question: Can I make the Persian Ash Reshteh Recipe without Kashk?
A: Yes, if you don’t have Kashk, the Persian Ash Reshteh recipe can be made using Greek yogurt or sour cream as a substitute, though the taste will be slightly different.
Question: What kind of noodles are used in the Persian Ash Reshteh Recipe?
A: The Persian Ash Reshteh recipe traditionally uses reshteh noodles, which are thin Persian wheat noodles, but linguine or spaghetti can be used as an alternative.
Question: How long does it take to cook the Persian Ash Reshteh Recipe?
A: The Persian Ash Reshteh recipe typically takes about 1.5 to 2 hours to cook, as the legumes need time to soften and the flavors develop during simmering.
Question: What is the best way to serve the Persian Ash Reshteh Recipe?
A: The Persian Ash Reshteh recipe is best served warm, garnished with Kashk, crispy fried onions, and sautéed dried mint, making it a flavorful and comforting dish.
Persian Ash Reshteh Recipe
Ingredients
- 6 tablespoons olive oil
- 2 onions yellow or Vidalia large, thinly sliced
- 5 cloves garlic grated
- 1 teaspoon turmeric
- 2 tablespoons mint dried
- ½ cup chickpeas dried soaked overnight
- ½ cup kidney beans soaked overnight
- ½ cup navy beans soaked overnight
- 6 cups water or lamb/beef stock adjust as needed
- ½ teaspoon black pepper ground
- 1½ teaspoons salt adjust as needed
- ½ cup green lentils
- 2 cups spinach chopped
- 1½ cups cilantro chopped
- 1½ cups parsley chopped
- 1 cup green onions or leekschopped
- ½ cup fenugreek leaves chopped or 2 tablespoons dried fenugreek leaves
- ½ cup dill chopped
- 1 tablespoon all purpose flour
- 3.17 ounces linguini reshteh or linguini noodles
- 1 cup sour cream kashk crème fraiche or ¼ cup vinegar
- 2 tablespoons lemon juice adjust as needed
Instructions
Sautéing the Onions
- In a large pot, heat oil and sauté onions over medium heat until golden brown, about 20-25 minutes, adding grated garlic after 10 minutes. Stir in turmeric after turning off the heat to prevent burning. Set aside one-third of the onion mixture, mix with dried mint while hot, and reserve for garnish.
Cooking the Soup
- Add chickpeas, kidney beans, navy beans, water or stock, salt, and black pepper to the pot. Bring to a boil, then simmer for 45-60 minutes until the beans soften. Stir in lentils and cook for another 15 minutes. Add all herbs and greens, then simmer for 30-45 minutes until thick and mushy, adding water or stock as needed. In a small bowl, mix a few tablespoons of soup with flour until smooth, then stir it back into the pot.
Adding Noodles and Final Touches
- Add reshteh or linguini and cook for 10-15 minutes until al dente. Stir in lemon juice to taste and adjust seasoning. Mix in some kashk or sour cream and the reserved onion-mint oil, saving most for garnish.
Serving
- Ladle the soup into bowls and top with kashk or sour cream and the onion-mint oil mixture. Serve with extra lemon slices, vinegar, or kashk on the side. Enjoy your Persian Noodle and Herb Soup.
1 comment
This thick, hearty noodle soup was packed with comforting flavors from the beans, herbs, and caramelized onions. The whey drizzle and fried mint topping brought everything together beautifully. It was warm, filling, and my guests all loved how rich and well-balanced it tasted!