Ash Reshteh, a traditional Persian noodle and bean soup, is a wholesome and hearty dish perfect for any time of the year. Brimming with a variety of beans, fresh herbs, and soft noodles, this soup is a comforting blend of flavors and textures. Topped with fried onions, garlic, and mint, and garnished with kashk (whey), Ash Reshteh is a beloved staple in Persian cuisine that brings warmth and nourishment with every spoonful.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 20 minutes
Servings and Serving Size
- Servings: 6
- Serving Size: 1 bowl (approximately 400g)
Nutritional Information (per serving)
- Calories: 300 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fat: 8g
- Fiber: 10g
- Sugar: 4g
- Sodium: 450mg
Ingredients
- For the Soup:
- 1 cup (200g) dried chickpeas, soaked overnight
- 1 cup (200g) dried red kidney beans, soaked overnight
- 1 cup (200g) dried lentils
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup (60ml) vegetable oil
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup (30g) fresh parsley, chopped
- 1/2 cup (30g) fresh cilantro, chopped
- 1/2 cup (30g) fresh chives, chopped
- 1/2 cup (30g) fresh spinach, chopped
- 1 cup (50g) dried reshteh (Persian noodles) or linguine
- 8 cups (2 liters) vegetable broth or water
- For the Toppings:
- 1 large onion, thinly sliced and fried until crispy
- 4 cloves garlic, thinly sliced and fried until golden
- 2 tbsp dried mint, fried until fragrant
- 1/2 cup (120ml) kashk (liquid whey) or Greek yogurt
Method of Preparation
- Drain and rinse the soaked chickpeas and kidney beans. Place them in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for about 1 hour until tender. Drain and set aside.
- In a separate pot, cook the lentils in boiling water for about 20 minutes until tender. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
- Add the minced garlic and turmeric, and cook for another minute.
- Add the cooked chickpeas, kidney beans, and lentils to the pot. Pour in the vegetable broth or water, and bring to a boil.
- Reduce heat to a simmer, add the salt, pepper, parsley, cilantro, chives, and spinach. Cook for about 30 minutes, stirring occasionally.
- Break the reshteh or linguine into 2-inch pieces and add to the soup. Cook for another 15-20 minutes until the noodles are tender.
- In a small skillet, heat a bit of oil and fry the sliced onion until crispy. Remove and drain on paper towels.
- In the same skillet, fry the sliced garlic until golden. Remove and drain on paper towels.
- Fry the dried mint in the same skillet until fragrant, about 30 seconds. Be careful not to burn it.
- Ladle the Ash Reshteh into bowls. Top each serving with crispy fried onions, garlic, mint, and a drizzle of kashk or Greek yogurt.
- Serve hot with fresh bread on the side.
Tips for Culinary Success
Soak the chickpeas and kidney beans overnight for quicker cooking.
For a richer flavor, use homemade vegetable broth instead of water.
Adjust the thickness of the soup by adding more or less broth, depending on your preference.
Frequently Asked Questions (FAQs)
Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. Rinse and drain them before adding to the soup.
What can I use if I can't find reshteh?
You can substitute reshteh with linguine or any other thin pasta broken into pieces.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Relish the comforting flavors of Hearty Ash Reshteh, a Persian noodle and bean soup that brings warmth and nourishment with every spoonful. Perfect for a cozy meal with family or friends, this dish showcases the rich culinary traditions of Persia. Enjoy the delightful combination of beans, herbs, and noodles, topped with crispy onions and a tangy drizzle of kashk.