Ash Reshteh is a thick vegetable and noodle soup which is traditionally prepared to welcome the Persian New Year. This is a traditional soup dish generally served in winter. It is one of the most popular foods in Iran. having an iranian background this remained a worthy addition on our dinning table. It is a dish which remind me of Iranian people, and their grandmothers’ heavenly cookery! Ash Reshte is a mixture of chickpeas, beans, noodles and plenty of herbs and it takes a while to get prepared. People normally serve it along with fried onion and mint.
Lets see how we will make this.
- · ½ cup kidney beans
- · ½ cup chickpeas
- · ½ cup navy beans
- · 1 cup chopped parsley
- · 1 cup chopped spinach
- · 1 cup chopped coriander
- · 1 cup chopped dill
- · 500gram linguine (or Persian reshteh noodles if you can get them)
- · 2 large onions
- · 2 tablespoons flour
- · 3 tablespoons vegetable oil
- · 2 tablespoons chopped mint, fresh or dry
- · 1 cup Kashk (Whey) or sour cream
- · 1 tablespoons Turmeric, salt and black pepper each
- Put the kidney beans, navy beans and chickpeas in a large pot, add water and let cook until tender and set aside
- Boil 6 cups of water in a large pot and add parsley, spinach, dill and coriander to it. Let cook for 20 minutes.
- Break up the noodles into strands of a couple of inches in length and add to the mixture and let simmer until they are cooked. Then add the flour to it.
- Slice the onions and saute them in a pan with vegetable oil until the color turns golden.
- Add salt, turmeric, pepper and mint to onions. stir and add it to the pot with noodles and vegetables.
- Add cooked legumes (kidney beans, navy beans and chickpeas) to the pot. Place the lid on and let it cook for 30 minutes over low heat.
- Place Ash Reshteh in a large serving bowl and top with sauteed onion and whey.