clintonbee
Novice Foodie
I recently made Persian Ash Reshteh, a hearty and flavorful soup that's a staple in Iranian cuisine. It's packed with herbs, beans, and noodles, making it a perfect comfort food. Here’s how you can make it at home:
Ingredients:
For the Soup:
- 1 cup chickpeas, soaked overnight
- 1 cup red kidney beans, soaked overnight
- 1 cup lentils
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon (optional)
- 1 bunch fresh spinach, chopped
- 1 bunch fresh parsley, chopped
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh dill, chopped
- 1 bunch fresh chives, chopped
- 8 cups vegetable or chicken broth
- 200g (7 oz) reshteh or linguine noodles, broken into thirds
- 1/2 cup whey or sour cream (kashk), plus extra for garnish
- Salt, to taste
- Olive oil, for sautéing
For the Garnish:
- 2 large onions, thinly sliced and fried until crispy (piaz dagh)
- 3 cloves garlic, thinly sliced and fried until golden (sir dagh)
- 2 tablespoons dried mint, fried in oil (na'na dagh)
Instructions:
1. Prepare the Beans:
- Drain and rinse the soaked chickpeas and kidney beans.
- In a large pot, combine the chickpeas, kidney beans, and lentils with enough water to cover them. Bring to a boil, then reduce heat and simmer until the beans are tender (about 1-2 hours). Drain and set aside.
2. Sauté the Onions and Garlic:
- In a large pot, heat some olive oil over medium heat.
- Add the chopped onion and sauté until golden brown.
- Add the minced garlic, turmeric, black pepper, and cinnamon (if using). Sauté for another 2-3 minutes until fragrant.
3. Add the Herbs and Broth:
- Add the chopped spinach, parsley, cilantro, dill, and chives to the pot. Stir well to combine.
- Pour in the broth and bring the mixture to a boil.
- Reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld.
4. Add the Noodles and Beans:
- Add the broken noodles and cooked beans to the pot.
- Continue to simmer until the noodles are cooked through (about 10-15 minutes).
5. Add the Whey or Sour Cream:
- Stir in the whey or sour cream (kashk). Season the soup with salt to taste.
- Simmer for an additional 10 minutes.
6. Prepare the Garnishes:
- While the soup is simmering, prepare the garnishes. Fry the thinly sliced onions, garlic, and dried mint separately in oil until crispy and golden. Drain on paper towels.
7. Serve:
- Ladle the Ash Reshteh into bowls.
- Top each serving with a dollop of extra whey or sour cream, and sprinkle with crispy fried onions, garlic, and mint.
Conclusion
Ash Reshteh is a rich and satisfying soup that's perfect for any time of the year. The combination of fresh herbs, hearty beans, and noodles makes it a comforting and nutritious meal. Give this recipe a try and enjoy a taste of Persian cuisine right at home!
