Let’s make this famous persian dish, Ashe Reshteh.
Ingredients:
Ash reshteh’s flavor is defined by two unique ingredients: reshteh noodles which are extra salty and starchy, and kashk, which is a fermented form of whey.
This soup also uses tons of fresh herbs, three different kinds of beans, a whole head of garlic and a total of four onions. All the flavors come together to make a rich and hearty soup unlike anything you’ve had before.
For Topping: We’re frying up sliced onions, minced garlic and dried mint.
Shabe Yalda
This soup is so warm and cozy, especially for the longest and darkest night of the year. Shabe yalda is a Persian holiday celebrated on the night of winter solstice.
Traditionally, friends and families gather together to eat foods like ashe reshteh, read poetry from Hafez, and share fruits like pomegranate and watermelon.
In honor of shabe yalda, I will leave you with a line from my favorite persian poem.
Zendegee bayad kard; life must be lived
And as always…
nooshé jãn!
Ashe Reshteh [آش رشته] (Persian Bean and Noodle Soup)
Equipment
- 1 Large Pot
- 1 Large Skillet
Ingredients
- 1 14oz can lentils rinsed
- 1 14oz can chickpeas rinsed
- 1 14oz can kidney beans rinsed
- 4 whole white onions one diced, three sliced
- 1 head garlic peeled and diced (2 cloves separated)
- 1 bunch cilantro finely chopped
- 1 bunch dill finely chopped
- 1 bunch parsley finely chopped
- 1 bunch chives or green onion finely chopped
- 1 bunch spinach finely chopped
- 6 oz reshteh noodles from middle eastern store
- 1/4 cup dried mint
- 2 tsp turmeric
- 2 tsp Salt
- 4 tbsp Avocado oil
- Boiling water
- Whey or kashk
Instructions
- Start by preparing all of your ingredients: rinse the canned beans in a strainer, wash and finely chop your herbs (a food processor is great for this step), dice and slice onions, mince garlic and measure spices.
- Preheat a large pot on medium and heat 2 tbs avocado oil.
- Once hot, add the diced onion and 2 garlic cloves and sauté until browning starts to occur
- Add the chopped herbs and beans, stir to combine and then add boiling water enough to cover the mixture by one inch. Cover and allow to cook for 10 minutes
- Add noodles and allow to cook for 30 minutes - 1 hour depending on the texture of the noodle you prefer.
- While the noodles cook, heat a large skillet with 2 tbs avocado oil on medium high.
- Add in the sliced onions + 1/4 cup of water. Place the lid on top and allow to steam for 10 minutes.
- Remove the lid and continue to sauté until the onions are fully reduced and caramelized.
- Remove from the pan and set aside.
- In the remaining oil, add in the rest of the head of garlic, minced, and cook for 1–2 minutes until golden brown. Remove and set aside.
- Adding more oil if needed, add the dried mint and fry for 30 seconds to 1 minute until dark. Remove and set aside.
- Once the noodles are fully cooked, the ash is done. Enjoy with the fried onions, garlic and mint as well as fresh whey (kashk).
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