Ash-e reshteh is a thick, curative noodle soup. Reshteh translates as “noodles”, but it is actually a yoghurt-based product. The dish also contains lots of fresh vegetables, chickpeas and beans. It is a great recipe for cold, winter days or dinners with family or friends. This dish is vegetarian.
Recipe for ashe-e reshteh, adapted from My Persian Kitchen
Ingredients
2 large onions, sliced thinly length wise
6-8 cloves of garlic, minced
1/3 cup chickpeas
1/3 cup red beans
1/2 cup lentils
2 tsp turmeric
3 cups fresh parsley (equivalent to 1 bunch)
2 cups fresh cilantro/coriander (equivalent to 1 bunch)
2 cups fresh mint (equivalent to 1 bunch)
20 springs of fresh chives or scallions (green portion of scallions only)
1 1/2 lb baby spinach
2 oz reshteh
1 tbsp flour
For garnish:
1 large red onion, thinly sliced
2 tbsp dried mint
kashk, whey ( sour cream can be substituted for kashk)
Method
Soak beans for a few hours in water. Sauté onion and garlic until translucent. Add chickpeas, red beans, and turmeric. Sauté for a few minutes.
Roughly chop herbs.
Add lentils and herbs to pot. Cover and cook for another 1/2 hour on low, stirring occasionally.
Break off reshteh into three sections and add to the pot.
Add spinach. Cook covered for another 1/2 hour, stirring occasionally.
Place flour in a small bowl. Take 3 tablespoons of the liquid from the soup and add to the flour. Mix well until there are no lumps. Add water and flour to the soup. Adjust seasoning by adding salt. Cook for 1/2 hour longer on low. At this point your soup is ready as the beans should be cooked. You can further cook the soup to deepen the flavors, but it must be on very low temperature to avoid it sticking to the bottom of the pan.
For the garnish, fry onions in oil. Once the onion turns translucent, lower the heat and allow for the onions to slowly caramelize. Once they have tuned into a golden color add dry mint and allow for the onions to crisp. This takes about an hour from start to finish, so it is advisable to prepare the garnish while cooking the soup.
Place soup in a bowl, add a pinch of fried onion, along with a dollop of kashk.
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