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Ashe Reshteh [آش رشته] (Persian Bean and Noodle Soup)

Ash reshteh or ash-e-reshteh (Persian: آش رشته) is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a sour dairy product, made from cooked or dried yogurt) commonly made in Iran. This soup is served during holidays and is always shared with others. The kashk and reshteh noodles can be found at a local middle eastern store, but if you need to replace linguini pasta and sour cream are a nice substitute.
Print Recipe
Prep Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine Persian
Servings 6 people

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).

Video

Keyword Beans, Chickpeas, cilantro, dill, Kidney beans, lentils, onion, parsley