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Ash Reshteh
Ash Reshteh is a hearty and flavorful Persian noodle soup, traditionally enjoyed during Nowruz (Persian New Year). It features a thick broth packed with fresh herbs, legumes, and special reshteh noodles, finished with a tangy whey sauce (kashk) and crispy fried onions and mint.
๐ง ์ฌ๋ฃ
- 100 g Chickpeas(Dried, soaked overnight and drained)
- 100 g Kidney beans or black-eyed peas(Dried, soaked overnight and drained (or use canned, rinsed))
- 100 g Green lentils(Rinsed)
- 1 cup Fresh parsley(Finely chopped)
- 1 cup Fresh cilantro(Finely chopped)
- 1 cup Fresh spinach(Finely chopped)
- 0.5 cup Fresh dill or fenugreek leaves (optional, but traditional)(Finely chopped)
- 200 g Reshteh noodles(Or other thick soup noodles, broken into smaller pieces)
- 120 ml Kashk (dried whey concentrate)(Reconstituted with water to a pouring consistency)
- 1 medium Onion(Finely chopped, for frying)
- 3 cloves Garlic(Minced)
- 1 teaspoon Turmeric powder
- 3 tablespoons Vegetable oil or olive oil(For frying onions and sautรฉing)
- to taste Salt
- to taste Black pepper
- for garnish Dried mint(Fried in oil)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the legumes: If using dried chickpeas and beans, ensure they have been soaked overnight and drained. Place the soaked chickpeas and beans in a large pot, cover with plenty of fresh water (about 3 inches above the legumes), and bring to a boil. Reduce heat, cover, and simmer gently for 1.5 to 2 hours, or until very tender. Add the rinsed lentils during the last 30 minutes of cooking. Skim off any foam that rises to the surface during the initial boiling.
โฑ๏ธ 1 hour 30 minutes to 2 hours (simmering) - 2
Prepare the herb base: While the legumes are cooking, heat 2 tablespoons of oil in a separate large skillet over medium heat (175ยฐC / 350ยฐF). Add the finely chopped onion and sautรฉ until softened and translucent, about 5-7 minutes. Add the minced garlic and turmeric, and cook for another minute until fragrant, being careful not to burn the garlic. Add all the chopped fresh herbs (parsley, cilantro, spinach, and optional dill/fenugreek) to the skillet. Stir and cook for about 5-7 minutes, until the herbs have wilted and their color has deepened. This step helps to release their aroma and flavor.
โฑ๏ธ 15 minutes - 3
Combine and simmer: Once the legumes are tender, add the sautรฉed herb and onion mixture to the pot with the legumes. Stir well. Bring the soup to a gentle simmer. Season with salt and black pepper to taste.
โฑ๏ธ 10 minutes - 4
Add noodles: Break the reshteh noodles into smaller pieces (about 2-3 inches long) and add them to the simmering soup. Stir to prevent sticking. Cook for 10-15 minutes, or until the noodles are tender and cooked through. The soup should thicken considerably at this stage.
โฑ๏ธ 15 minutes - 5
Prepare the garnish: While the noodles are cooking, prepare the crispy onions and fried mint. In a small skillet, heat 1 tablespoon of oil over medium heat (175ยฐC / 350ยฐF). Add the dried mint and fry for about 30 seconds until fragrant. Remove from oil and set aside. In the same skillet (add a little more oil if needed), fry the finely chopped onion until golden brown and crispy. Drain on paper towels.
โฑ๏ธ 10 minutes - 6
Finish and serve: Stir the reconstituted kashk into the soup just before serving. Do not boil the soup after adding kashk, as it can curdle. Ladle the hot Ash Reshteh into bowls. Garnish generously with the crispy fried onions and the fried dried mint. Serve immediately.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoaking dried legumes overnight is crucial for reducing cooking time and improving digestibility.
- โKashk provides a unique tangy, salty flavor. If you can't find it, a mixture of plain yogurt and a pinch of salt can be a substitute, though the flavor will differ.
- โDon't skip frying the dried mint; it adds a wonderful aromatic depth.
- โThe consistency of Ash Reshteh should be thick, almost stew-like. If it becomes too thick, add a little hot water or broth.
- โThis soup is even better the next day as the flavors meld.
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- For a richer soup, add small pieces of lamb or beef and cook them with the legumes.
- Experiment with different combinations of fresh herbs like beet greens or Swiss chard.
- Some recipes include a tablespoon of flour sautรฉed with the onions to further thicken the soup.