Authentic Persian Ash Reshteh Recipe
Ash Reshteh, a beloved Persian noodle soup, is a staple of Iranian cuisine known for its rich flavors and nutritional benefits. With its roots deeply embedded in Persian culture, this dish brings together a variety of herbs, beans, and traditional spices to create a savory and satisfying meal. Often served during special occasions and religious holidays such as Ramadan and Muharram, Ash Reshteh is more than just a meal—it’s an experience. Let’s explore how to recreate this heartwarming dish, ensuring you bring a touch of Persian culinary heritage to your table.
Ingredients
Serves 4-6 people
| Ingredient | Amount |
|---|---|
| Chickpeas | 40 grams |
| Red kidney beans | 40 grams |
| Pinto beans | 40 grams |
| Small lentils | 50 grams |
| Medium onions | 3 |
| Oil | as needed |
| Turmeric | 1 tablespoon |
| Spinach | 20 grams |
| Parsley | 20 grams |
| Leek | 30 grams |
| Dill | 10 grams |
| Coriander | 20 grams |
| Dried mint | 2 tablespoons |
| Ash noodles | 70 grams |
| Garlic cloves | 2 |
| Kashk (whey) | 2 tablespoons |
| Flour | 2 tablespoons |
| Salt and black pepper | to taste |
Instructions
Step 1: Prepare the Legumes – Soak the chickpeas, red kidney beans, and pinto beans separately overnight to reduce their gas-inducing properties. Rinse them several times to ensure they are clean and prepare them for cooking.
Step 2: Slice and Prepare Onions – Peel and wash the onions thoroughly. Slice them thinly into strips. To ensure they crisp up nicely when fried, spread them on a clean cloth overnight to dry slightly.
Step 3: Cook Chickpeas and Beans – In a large pot, add the soaked chickpeas and beans along with 5 cups of water. Bring to a boil and skim off any foam that appears. Reduce the heat, cover the pot partially, and let them cook gently for about an hour until fully tender.
Step 4: Prepare the Herbs – Wash and drain the fresh herbs, removing any large stems. Chop them coarsely to maintain their presence in the soup’s texture.
Step 5: Fry Onions and Prepare Spice Infusion – Fry the sliced onions in a pan with oil until golden brown. In another pan, heat 4 tablespoons of oil, add turmeric, then fry briefly before adding dried mint. Quickly remove from heat to prevent burning.
Step 6: Combine Lentils and Herbs – Add the lentils and chopped herbs to the pot with chickpeas and beans. Add 5 more cups of boiling water. Allow the mixture to simmer for an hour, enabling flavors to meld.
Step 7: Create Flavourful Base – In a small bowl, mix 2 tablespoons of flour with half a cup of water until smooth. Pour this into the soup to thicken it up slightly.
Step 8: Blend in Aromatics and Spices – Stir in half of the fried onions and mint mixture into the soup. Season with salt and pepper to taste.
Step 9: Cook the Noodles – Break the Ash noodles slightly and add them to the simmering soup. Stir continuously until the noodles are tender and have absorbed the flavors of the broth.
Step 10: Finalize the Dish – Ensure the soup has a slightly thin consistency, as it will thicken as it sits. After simmering for about 15 minutes, remove from the heat. Garnish with the remaining fried onions, mint, and roasted garlic. Serve with kashk, ladled over the top for added creaminess.
Pro Tips
For the best results, ensure your herbs are fresh and not chopped too finely as to disappear into the broth. Opt for high-quality Ash noodles for authenticity. Taste the soup frequently to adjust salt levels especially once kashk is added as it can alter the taste. The pot used should be large enough to allow the ingredients to circulate freely, ensuring even cooking.
Frequently Asked Questions
Yes, Ash Reshteh is naturally vegetarian. It relies on a combination of beans and herbs for its rich texture and flavor, without any meat.
If kashk is unavailable, you can substitute it with sour cream or plain yogurt, keeping in mind this may alter the flavor slightly.
Store leftover Ash Reshteh in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove, adding a little water to bring it back to the desired consistency.
