Aash Reshteh Recipes

ASH-E RESHTEH (PERSIAN LEGUME SOUP)

Steps:

• Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
• Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
• Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
• Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
• Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
• Serve soup with yogurt and fried red onions.

ASH RESHTEH (PERSIAN NOODLE SOUP RECIPE)

Steps:

• Heat the oil in a large cooking pot (5 to 6 quart) and sauté onions over medium heat until golden brown, which may take about 20 to 25 minutes. Add grated garlic after 10 minutes of sautéing the onions. Tip: Make sure to use a mandolin slicer for thin onion slices.
• Turn off the heat and stir in turmeric. Do not let it burn.
• Set aside one third of the onion and oil mixture. Mix the dried mint into it while still hot and save it for garnish.
• Add the beans (chickpeas, kidney and navy), water or stock, black pepper and salt to the cooking pot and bring it to a boil.
• Reduce the heat and simmer for about 45 to 60 minutes or more until the beans are very soft. Then add lentils and cook another 15 minutes.
• Next add all the herbs and greens. Stir and let it simmer for about 30 to 45 minutes until it reaches a soft, mushy and thick soup consistency. Add more water or stock as needed.
• In a small bowl combine few tablespoons of soup and flour, making sure there are no lumps. Stir this back into the simmering soup.Tip: Alternatively you could blend a very small portion of the soup and add it back to give it a creamy consistency.
• Add the reshteh or linguini noodles and cook for about 10 to 15 minutes until the noodles are all but done (al dente). Stir lemon juice into the soup as per taste.
• Adjust the consistency, salt, lemon juice and other seasonings to taste. Stir some of the kashk or sour cream and the caramelized onion-mint oil mixture into the soup, saving most of it for garnish.
• Ladle the Persian noodle soup into bowls and top with dollops of kashk or sour cream and the onion-mint oil mixture.
• You may serve some additional lemon slices/vinegar/kashk or sour cream on the side.

ASH RESHTEH

Steps:

• For the soup: Place the chickpeas and pinto beans in separate medium bowls, cover with cold water by 2 inches and soak at room temperature for 8 hours.
• When the chickpeas and beans are ready, drain them and transfer to separate 2-quart saucepans, cover with cold water by 3 inches and bring to a boil over high heat. Reduce the heat to a simmer and cook until tender, 45 minutes to 1 hour, then drain. If the water comes below the beans before they're completely cooked, add more water to cover.
• When the chickpeas and beans are almost ready, heat 2 tablespoons of the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until they start to get golden and soften, about 10 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add 1/2 teaspoon of the turmeric and 2 teaspoons salt and stir to combine.
• Add the cooked chickpeas and beans and 6 cups water and bring to a simmer. Stir in the lentils, spinach, parsley and cilantro, then simmer, covered, until the lentils are tender, 20 to 30 minutes.
• Meanwhile, add the remaining 3 tablespoons oil, the remaining 1/2 teaspoon turmeric and the dried mint to a small skillet. Turn the heat to medium and cook, stirring occasionally, until the mint starts shimmering and sizzling, about 5 minutes.
• When the lentils are ready, add the mint mixture and reshteh to the pot. Stir together and bring to a simmer, then cover and cook, stirring occasionally, until the noodles are soft, but not mushy, 15 to 20 minutes. The soup should be thick, similar to chili (see Cook's Note). If it's too thick, add 1/2 cup water and simmer 5 minutes more.
• If the finished soup looks watery, mix 1 tablespoon all-purpose flour with 1/3 cup water, then stir it in and simmer until the soup thickens, 5 to 10 minutes.
• For serving: Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add 1/2 teaspoon of the turmeric and cook, stirring occasionally, 2 minutes more. Set the onions aside.
• Heat another 1 tablespoon of the oil in a small skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until golden and crisp, about 2 minutes. Set the garlic aside.
• Combine the dried mint and remaining 2 tablespoons oil and 1/2 teaspoon turmeric in a small skillet. Turn the heat to medium and cook until the mint becomes shimmery, toasted and fragrant, about 5 minutes. Set the mint aside.
• Ladle the ash reshteh into a large tureen or individual bowls and top as you like with Kashk and the reserved onions, garlic and mint.
• Scoop the yogurt into a large pot and add 2 cups water. Whisk until the water is fully incorporated and there are no lumps. Place the pot over medium heat and stir constantly until the yogurt comes to a boil, 15 to 20 minutes.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the yogurt is pretty thick and has lightly splattering bubbles, about 1 1/2 hours. The yogurt will separate and most of the water should be evaporated. Raise the heat to medium-high and stir constantly until the mixture is quite thick and lumpy and the color is light beige, 20 to 30 minutes. Remove from the heat and let cool for 20 minutes.
• Pour the kashk into a nut-milk bag and squeeze out and discard as much liquid as possible; you want to end up with dry pulp. Place the kashk in a blender, add 1/2 cup water and blend on high speed until creamy, about 1 minute. Add an additional 1 tablespoon water if needed to create a smooth consistency similar to mayonnaise. Add 3/4 teaspoon salt and blend to incorporate. The kashk should taste somewhat salty and sour. Add more salt, if needed.
• The kashk will keep, refrigerated in an airtight container, for up to 5 days. Stir before using.
• You can also freeze the kashk for up to 2 months. Thaw in the refrigerator, then stir before using.