Ash Reshteh (Persian Noodle Soup) – Simplified Version

Tags

Persian food recipes, Persian recipes, Vegetarian Persian soup

Ash reshteh (a vegetarian noodle soup) is one of those Persian dishes that can literally take some home cooks an entire day to make. To streamline the process and cut cooking time, canned beans and frozen spinach are used in this recipe and the entire dish is cooked in one pot. You can use frozen or dry herbs and substitute dry lentils with canned lentils. If you can’t find reshteh (Persian noodles), use linguine pasta. See wiseGEEK for a more detailed description of this dish.

Ash Reshteh (Persian Noodle Soup) – Simplified Version 

Prep time: 20 min
Cook time: 1 hr 30 min
Ready in: 1 hr 50 min
Yields: 6 servings

INGREDIENTS

1 bunch fresh parsley (2 cups chopped)
1 bunch fresh green onions (2 cups chopped)
1 bunch fresh cilantro (2 cups chopped)
1 pound frozen chopped spinach
1/3 cup vegetable oil
2 large onions peeled and chopped (4 cups)
3 large garlic cloves peeled and finely chopped (1 tablespoon)
1 teaspoon dried mint
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon turmeric
½ cup lentils
9 cups hot water
2/3 package reshteh (Persian noodles) about 9 ounces
1 teaspoon dried fenugreek (optional)
1 can pinto beans (15 oz.) drained and rinsed
1 can chickpeas (15 oz.) drained and rinsed

Garnish (optional)
2 tablespoons oil
3 large garlic cloves finely chopped
1 teaspoon dried mint

INSTRUCTIONS

Clean parsley and cilantro by cutting off the stems. Cut off the root ends of green onions. Wash, drain and coarsely chop all the herbs either by hand or in a food processor.

In a large pot, heat 1/3 cup oil over medium-high heat. Add chopped onions. Cook for 20 minutes or until slightly golden, stirring occasionally. When onions are translucent and start to turn golden on edges lower heat to medium. Stir in chopped garlic, cook for 2 to 3 minutes until fragrant. Add dried mint, cook for 1 minute then add salt, pepper, turmeric, lentils and hot water. Cover, bring to a gentle boil. You can use cold water but it will take longer to bring to a boil.

Lentils used in this recipe cook in 20 minutes. Adjust cooking time if using longer-cooking lentils. If using canned lentils add in the next step.

Add fresh herbs, frozen spinach and dried fenugreek. Cook for 10 minutes. Break noodles in half and add to the pot along with the beans. Stir for few minutes to separate the noodle strands. Cook over medium-low heat for 30 minutes, stirring occasionally. Do not cover.

Noodles expand and thicken the ash the longer they cook. Ash is a thick soup but its consistency can be adjusted by adding more hot water to thin or simmering it longer to reduce the liquid.

For garnish, heat 2 tablespoons oil in a small pot. Add chopped garlic. Cook over medium heat for 3 to 4 minutes or until golden. Stir in mint, cook for 1 to 2 minutes.

If using kashk, adjust the seasoning after adding it as some kashk can be real salty. You can substitute kashk with sour cream or yogurt.

To serve transfer ash to a large serving bowl. Garnish with sautéed garlic and mint. I usually don’t garnish my ash with caramelized onions because it takes about 50 minutes to prepare but if you have the time it would make the ash more delicious.

Ash Reshteh (Noodle Soup) – Simplified Version

Clean parsley and cilantro by cutting off the stems.

Cut off the root ends of green onions.

Wash and drain the herbs.

Coarsely chop all the herbs either by hand or in a food processor.

Cook onions for 20 minutes or until slightly golden, stirring occasionally.

Stir in chopped garlic, cook for 2 to 3 minutes until fragrant.

Add dried mint, cook for 1 minute.

Add salt, pepper, turmeric, lentils and hot water. Cover, bring to a gentle boil.

Add fresh herbs, frozen spinach and dried fenugreek. Cook for 10 minutes.

Break noodles in half and add to the pot along with the beans. Stir for few minutes to separate the noodle strands.

Cook over medium-low heat for 30 minutes, stirring occasionally. Do not cover.

For garnish cook chopped garlic for 3 to 4 minutes or until golden.

Stir in mint, cook for 1 or 2 minutes.

Ash Reshteh (Noodle Soup) – Simplified Version

Soup Adas (Lentil Soup)

Tags

lentil, lentil soup, Persian food recipes, Persian recipes, Vegan soup, Vegetarian lentil soup, Vegetarian Persian soup

Nothing beats the chill like a steaming bowl of lentil soup. This homey lentil soup warms you from the inside out. It’s high in fiber, low in fat and tastes even better the next day. Make a double batch and freeze the leftovers.

Soup Adas (Lentil Soup)

Prep time:15 min
Cook time:1 hr
Ready in:1 hour 15 min
Yields: 6 servings

INGREDIENTS

2 tablespoons olive oil
1 onion, peeled and chopped (about 1 cup)
4 garlic cloves peeled and chopped
3 medium carrots, washed, peeled and chopped (about 2 cups)
2 celery stalks, washed and chopped (about 1 cup)
1 teaspoon dried thyme (optional)
1 bay leaf (optional)
1½ teaspoons salt
¼ teaspoon ground black pepper
1 can diced tomatoes (14 ½ ounce)
2 cups lentils, picked over and rinsed
2 quarts (8 cups) chicken broth (use vegetable broth for vegetarian and vegan version)
2 tablespoons fresh lemon juice

INSTRUCTIONS

Heat olive oil in a 5-quart pot over medium high heat. Add onions, garlic, carrots and celery. Cook for about 8 to 10 minutes or until fragrant and vegetables begin to soften.

Strain tomatoes preserving the juice. Add thyme, bay leaf, salt, pepper and tomatoes to the pan. Cook for 3 to 4 minutes. Stir in lentils, preserved tomato juice, broth and lemon juice. Cover, bring to a boil. Reduce heat to medium low, cook until lentils are tender, about 40 minutes. Discard the bay leaf.  Taste and adjust the seasoning.

Puree about 3 cups of the soup in a blender, return to the pot and stir before serving (optional).

Soup Adas (Lentil Soup)

Set all the ingredients on the counter.

Heat olive oil in a 5-quart pot over medium high heat. Add onions, garlic, carrots and celery. Cook for about 8 to 10 minutes until fragrant and vegetables begin to soften.

Add thyme, bay leaf, salt, pepper and tomatoes.

Cook 3 to 4 minutes.

Stir in lentils.

Add broth and lemon juice. Bring to a boil. Reduce heat to medium low, cover and cook until lentils are tender, about 40 minutes.

Ash Jo (Barley Soup)

Tags

Barley soup, Persian food recipes, Persian recipes, Vegetarian barley soup, Vegetarian Persian soup

Ash Jo (Barley Soup)

Prep time: 20 min
Cook time: 2 hr 40 min
Ready in: 3 hr
Yields: 6 to 8 Servings

INGREDIENTS

1 cup barley washed and drained
1 cup lentils washed and drained
1 can pinto beans (½ cup dried)
1 can chickpeas/garbanzo beans (1/2 cup dried)
3 bunches parsley
3 bunches green onion
2 bunches cilantro
3 bunches spinach
½ cup vegetable oil
3 large onions, peeled and chopped
½ teaspoon turmeric
1 tablespoon salt
½ teaspoon ground black pepper
5 cloves garlic, peeled and finely chopped (1 tablespoon)
1 teaspoon dried mint
14 cups chicken broth (use vegetable broth for vegetarian version)
2 cups kashk

Garnish
6 cloves garlic, peeled and finely chopped
2 teaspoons dried mint
3 tablespoons oil

INSTRUCTIONS

Beans:

Bring barley and 14 cups broth to a boil in a large pot. Lower heat to medium low; cook for 1 hour. If using dried pinto beans and chickpeas, add them to the pan with barley, increase chicken broth by 2 cups. Skim off any foam that rises to the surface.

Pre-soaking beans cuts cooking time significantly and gives the beans the moisture content they need to cook quickly and evenly without splitting open. To soak the beans overnight, place them in a large bowl. Fill with water, covering the beans by 4 inches. Prior to cooking, drain and rinse the beans. If you don’t have time for overnight soaking, place the beans in a large pot and add enough water to cover by 3 inches. Do not cover. Bring water to a simmer over medium high heat. Simmer for 2 minutes, remove from heat, cover and let stand for 1 hour. Drain and rinse.

Add lentils and 3 cups of water to a small pan. Cook for 20 minutes or until lentils are tender. Drain, set aside.

Herbs:

Clean parsley and cilantro by cutting off the stems. Cut off the root ends of green onions. Wash, rinse and coarsely chop all the herbs.

Ash:

Heat ½ cup oil over medium high heat in a large nonstick frying pan. Add chopped onions. Fry for 20 minutes or until onions are golden brown. Add ½ teaspoon turmeric, 1 tablespoon salt, ½ teaspoon ground black pepper and 1 tablespoon chopped garlic. Fry for 2 to 3 minutes. Add 1 teaspoon dried mint. Fry 2 to 3 more minutes. Take off heat and set aside.

When barley is tender, add the herbs, cooked beans and onion mixture. Bring back to a soft boil; lower heat to medium low; cook for 1 hour 30 minutes or until the ash comes together, stirring occasionally to prevent the bottom from sticking to the pot. Taste and adjust seasoning. The ash comes together when the liquid thickens. If the ash is too thick, add more broth or water to thin it. If it’s too thin, simmer uncovered to reduce the liquid.

Garnishes:

Heat 1 tablespoon oil in a small nonstick frying pan over medium heat. Add chopped garlic. Fry for about 3 minutes or until golden brown. Transfer to a bowl. Heat 2 tablespoons of oil in the same pan over medium heat. Add 2 teaspoons dried mint. Fry for about 2 to 3 minutes or until the color of oil changes to green. Transfer to a bowl and set aside.

Add 1½ cups kashk to the pan, mix. Transfer to a large serving bowl. Garnish with kashk, dried mint and garlic.

Ash Jo (Barley Soup)

Bring barley and 14 cups chicken broth to a boil in a large pot. Lower heat to medium low; cook for 1 hour.

Clean parsley and cilantro by cutting off the stems. Cut off the root ends of green onions. Wash, rinse and coarsely chop all the herbs.

Heat ½ cup oil over medium high heat in a large nonstick frying pan. Add chopped onions. Fry for 20 minutes or until onions are golden brown. Add ½ teaspoon turmeric, ½ teaspoon ground black pepper and 1 tablespoon chopped garlic. Fry for 2 to 3 minutes.

Add 1 teaspoon dried mint. Fry 2 to 3 more minutes. Take off heat and set aside.

When barley is tender, add the herbs and stir.

Add cooked beans and stir.

Add onion mixture. Bring back to a soft boil.

Lower heat to medium low; cook for 1 hour 30 minutes or until the ash comes together, stirring occasionally to prevent the bottom from sticking to the pot. Taste and adjust seasoning.

Heat 1 tablespoon oil in a small nonstick frying pan over medium heat. Add chopped garlic. Fry for about 3 minutes or until golden brown. Trasnfer to a bowl.

Heat 2 tablespoons of oil in the same pan over medium heat. Add 1 teaspoon dried mint. Fry for about 2 to 3 minutes or until the color of oil changes to green. Transfer to a bowl and set aside.

Kashk is a thick whitish liquid similar to whey, a dairy product, and is used in traditional Persian cooking like Ash Reshteh and Kashk Bademjan. It is available in Iranian or Arabian supermarkets.

The ash comes together when the liquid thickens. If the ash is too thick, add more chicken stock or water to thin it. If it’s too thin, simmer uncovered to reduce the liquid.

Ash Reshteh (Noodle Soup)

Tags

Noodle soup, Perisan food recipes, persian food, Vegetarian noodle soup, Vegetarian Persian soup

Ash reshteh (a vegetarian noodle soup) is a very popular, hearty and nutritious soup made of fresh herbs, beans and noodles. The soup can be served as a main dish and is usually garnished with caramelized onions and sautéed garlic and mint. It goes without saying that there are many variations of this dish using different herbs and beans. Most of the preparation for this dish can be done a day or two in advance. Just as with most Persian dishes the soup tastes even better the next day.

Ash Reshteh (Noodle Soup)

Prep time: 20 min
Cook time: 2 hr 40 min
Ready in: 3 hr
Yields: 8 to 10 servings

INGREDIENTS

1 cup pinto beans
¾ cup chickpeas
1 cup lentils
3 bunches fresh parsley (6 cups chopped)
3 bunches fresh green onion (6 cups chopped)
2 bunches fresh cilantro (4 cups chopped)
2 pounds fresh spinach
½ cup vegetable oil
3 large onions peeled and chopped
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon ground black pepper
5 cloves garlic peeled and finely chopped (1 tablespoon)
1 teaspoon dried mint
1 package (12 oz.) reshteh (Persian noodles)
2 cups kashk

Garnish
6 garlic cloves peeled and finely chopped
2 teaspoons dried mint
3 tablespoons oil

INSTRUCTIONS

Beans:
To soak the beans overnight, place them in a large bowl. Fill with water, covering the beans by 4 inches. If you don’t have time for overnight soaking, place the beans in a large pot and add enough water to cover by 3 inches. Bring to a gentle boil, uncovered, and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. You can also use canned beans.

Pick through the beans before soaking and remove any small stone or debris. Soaking beans cuts cooking time significantly and gives the beans the moisture content they need to cook quickly and evenly without splitting open. Drain and rinse before adding to the pot.

Place pinto beans and chickpeas in a medium-size pot. Add 6 cups water, bring to a soft boil skimming off any foam from the top. Cover, cook over medium-low heat for about 50 minutes or until beans are tender. Drain, reserving the liquid. Older beans take longer to cook. To prevent beans from undercooking or overcooking, cook them separately.

Add lentils and 3 cups of water to a small pot. Cook for 20 minutes or until lentils are tender. Drain, reserving the liquid.

Garnishes:
While the beans are cooking, heat 1 tablespoon oil in a small skillet. Add chopped garlic. Cook over medium heat for 2 to 3 minutes or until golden. Transfer to a bowl. Heat 2 tablespoons oil in the same skillet. Add 2 teaspoons dried mint. Cook for 2 to 3 minutes or until the color slightly darkens. Transfer to a bowl and set aside.

Herbs:
Clean parsley and cilantro by cutting off the stems. Cut off the root ends of green onions. Wash, strain and coarsely chop all the herbs.

Ash Assembly:
Heat ½ cup oil in a large skillet. Add chopped onions, cook over medium-high heat for about 20 minutes or until golden, stirring occasionally. Add ½ teaspoon turmeric, ½ teaspoon ground black pepper and 1 tablespoon chopped garlic. Cook for 2 to 3 minutes. Stir in 1 teaspoon dried mint. Cook for 2 to 3 more minutes or until fragrant. Take off heat and set aside.

In a large pot, bring 1 gallon of water to a boil (16 cups including the water from the beans). Add spinach and herbs, cook for 5 minutes. Break reshteh in half and add to the pot. Stir for few minutes to separate the strands. Add beans, lentils, 1 teaspoon salt and the onion mixture. Cook for about 40 to 50 minutes, stirring occasionally.

Taste and adjust the seasoning. The ash comes together when the reshteh expands and thickens the liquid. If the ash is too thick, add more water to thin it. If it’s too thin, simmer (uncovered) to reduce the liquid.

Add 1½ cups kashk to the pot , mix. Transfer to a large serving bowl. Garnish with kashk, dried mint and garlic.

Ash Reshteh (Noodle Soup)

Soak the beans.

Cook pinto beans and chickpeas in 6 cups water, skim off any foam from the top.

Cook lentils in 3 cups of water and add to the beans.

Cook garlic until golden.

Cook dried mint until slightly darker.

Wash, drain and chop the herbs.

Cook onions until golden. Add garlic, pepper and turmeric.

Add dried mint and cook for 2 to 3 minutes.

Bring 16 cups of water to a boil in a large pot. Add herbs, cook for 5 minutes.

Break reshteh in half and add to the pot. Stir to avoid resheth from sticking together. Cook for 5 minutes.

Add beans and lentils.

Stir in salt and the onion mixture. Cook for about 50 minutes, stirring occasionally.

Taste and adjust seasoning. The ash comes together when the reshteh expands and thickens the liquid. The longer the reshteh cooks, the thicker the ash gets.

Reshteh (noodle)

Kashk is a thick whitish liquid similar to whey, a dairy product, and is used in traditional Persian cooking like Ash Reshteh and Kashk Bademjan. It is available in Iranian or Arabian supermarkets.