Persian Noodle Soup (Ash e Reshteh)

This soup is the ultimate comfort dish for most Iranians. The smell, the taste, the beautiful look, all of it reminds me of my grandmother’s house during the cold winter days. You batch make it, and store it in the fridge for 5 days/skip the noodles while cooking and freeze it.


Prep Time: 45 minutes

Cooking Time: 3 hr. 15 min.

Ingredients (serves 4)

Soup

  • Pinto beans, ¼ cup

  • Chickpea, ¼ cup

  • Lentils, ¼ cup

  • Parsley, 2 oz 

  • Cilantro, 2 oz chopped

  • Baby spinach, 2 oz 

  • Green onions, 2 oz only the green part 

  • Onion, 1 finely chopped

  • Avocado oil, 2 tbsp

  • Ground turmeric, ¼ tsp

  • Ground black pepper, ¼ tsp 

  • Coarse salt, 1 tsp

  • Water, 12 cups

  • Raw noodles(reshteh)/regular noodles, 4 oz

  • Kashk (Persian whey sauce)/sour cream, ⅓ cup (skip this if you are vegan)

  • White wine vinegar, 1/2 tbsp

Garnish

  • Yellow onion, 1 sliced

  • Garlic cloves, 6 hand chopped

  • Dried mint

  • Avocado oil, 4 tbsp

Method

Crispy Onion, garlic, and dried mint

  1. Soak the chickpeas and pinto beans at least for 2 hours or overnight.

  2. Clean, wash, and chop all the herbs and spinach in the food processor finely.

  3. Warm up the oil in a big pot over a high heat stove-top.

  4. Add in the onions, turn the heat to medium, cover and let it saute for about 5 minutes/until they are translucent.

  5. Stir in the turmeric, salt, and pepper for a minute.

  6. Drain the soaked chickpeas and pinto beans.

  7. Add the drained legumes and dried chickpeas to the pot.

  8. Add water.

  9. Stir in the herbs.

  10. Cover the pot, turn the heat to high until the soup starts boiling.

  11. Turn the heat down to medium, and let the soup simmer for about 3 hours or until the legumes are cooked thoroughly.

  12. While the soup is simmering, prepare the garnish.

  13. Warm up the oil in the small pot.

  14. Turn the heat down, and add the sliced onions.

  15. Saute for about 20 minutes stirring frequently until they are brown as shown in the photo.

  16. Take the onions out leaving the oil in.

  17. Add the chopped garlic, stir frequently for about 5 minutes or until they are brown.

  18. Take the garlic out leaving the oil in.

  19. Stir in the dried mints, and let it cook for about 3 minutes. 

  20. Save it in a small bowl.

  21. When the legumes are cooked, stir in the noodles,and cook them for about 15 minutes.

  22. Stir in the Kashk and vinegar. Mix thoroughly, and simmer for another 5 minutes.

  23. Transfer the soup to a big bowl, and garnish with the crispy onion, garlic, and mint.

  24. Enjoy it warm.


Happy Cooking!











Soup, vegetarian, VeganSahar RoquesComment