Ash Reshteh Recipes

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ASH RESHTEH



Ash Reshteh image

This classic Persian herb and noodle soup is traditionally served on the 13th day of the new year, when Iranians usually go on a picnic with friends and family. However, it's a satisfying, hearty choice whenever it's cold outside. In addition to spinach, cilantro and parsley, the thick soup is packed with chickpeas, pinto beans and lentils. (It's common to cook the legumes in advance.) Kashk--a cooked fermented yogurt--is the standard topping. It's time-consuming to make, though, so plan accordingly. Alternatively, you can use store-bought kashk or sour cream with some salt stirred in.

Provided by Food Network Kitchen

Time 11h20m

Yield 4 to 6 servings

Number Of Ingredients 22

1/2 cup dried chickpeas, rinsed and sorted
1/2 cup dried pinto beans, rinsed and sorted
5 tablespoons vegetable oil
1 onion, thinly sliced
3 cloves garlic, minced
1 teaspoon turmeric
Kosher salt
1/2 cup green lentils, rinsed and sorted
12 ounces spinach, chopped
1 cup fresh flat-leaf parsley, leaves and tender stems, chopped
1 cup fresh cilantro, leaves and tender stems, chopped
2 tablespoons dried mint
6 ounces reshteh or linguine (see Cook's Note)
1 tablespoon all-purpose flour (if the soup needs thickening)
1/4 cup vegetable oil
1 onion, sliced
1 teaspoon turmeric
8 cloves garlic, minced
1/4 cup dried mint
Kashk, recipe follows, or sour cream with salt
One 32-ounce tub whole-milk yogurt
Kosher salt

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.

ASH RESHTEH (PERSIAN GREENS, BEAN AND NOODLE SOUP)



Ash Reshteh (Persian Greens, Bean and Noodle Soup) image

Ash reshteh's flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn't be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles - though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its distinct, satisfying flavor. If you can't find liquid kashk, buy it powdered and hydrate it with warm water to the consistency of sour cream. Look for both items at a Middle Eastern grocery.

Provided by Samin Nosrat

Categories     dinner, beans, noodles, soups and stews, main course

Time 2h45m

Yield 8 to 10 servings (about 4 quarts)

Number Of Ingredients 18

1/4 cup dried chickpeas
1/4 cup dried white beans, such as navy or cannellini
Fine sea salt and freshly ground black pepper
2 pounds spinach
1 pound cilantro (about 3 large bunches)
1 pound Italian parsley (about 3 large bunches)
2 large bunches dill
1 large bunch chives
About 20 large fresh mint leaves
6 tablespoons plus 1/3 cup extra-virgin olive oil
2 large yellow onions, 1 finely chopped and 1 thinly sliced
2 garlic cloves, minced
1 cup dried green or brown lentils
1/2 teaspoon ground turmeric
2 quarts chicken or beef stock (preferably homemade), or water
1 1/2 cups liquid kashk (Persian sun-dried yogurt or whey), plus 1/2 cup, for serving
8 ounces reshteh (Persian soup noodles)
1 tablespoon dried mint

Steps:

  • The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups water. Refrigerate overnight.
  • The night before or just before cooking, prepare the herbs and greens: Wash spinach, cilantro and parsley, then use a salad spinner to dry very well. Run a knife through the spinach to cut leaves into large pieces. Trim the woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Roughly chop cilantro, parsley, dill, chives and mint leaves into pieces no larger than a quarter. If preparing ahead of time, wrap chopped greens and herbs in plastic bags and refrigerate overnight.
  • To cook, set a large (at least 10-quart) Dutch oven or stockpot over medium heat and add 4 tablespoons oil. When the oil shimmers, add the chopped onion and a generous pinch of salt. Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  • Drain the beans and add to onion along with the lentils, turmeric and 1 teaspoon pepper. Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the chopped spinach and herbs, along with stock or water, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning. If the soup remains very thick even after the greens have wilted, add another 1 to 2 cups water, as needed to thin it.
  • Place 1 1/2 cups kashk in a medium bowl. Add a ladle or two of hot soup and whisk to dissolve, then add the mixture to the pot. The kashk will change the color of the soup from bright to milky green. Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Stir gently to mix in the noodles and keep them from sticking together, then reduce heat and simmer, stirring occasionally, until noodles are soft and chewy and the beans are completely tender, about 30 minutes.
  • In the meantime, prepare the garnishes: Set a medium frying pan over medium-high heat. When the pan is hot, add 2 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelized, 16 to 18 minutes. Spread cooked onion onto a paper towel-lined plate to absorb excess oil; let cool. Wipe out pan and return to medium heat. Add remaining 1/3 cup oil and warm gently over low heat, then stir in dried mint and remove from heat. Set mint oil aside and allow to steep for at least 5 minutes.
  • Place remaining 1/2 cup kashk in a small bowl and thin out with a few tablespoons of water until it's the texture of thin yogurt. Set aside.
  • The soup should be as thick as a hearty chili. If it's any thicker, thin it with water, 1/2 cup at a time. Taste and adjust the seasoning with salt as needed, accounting for the fact that both the noodles and the kashk are well salted.
  • To serve, ladle soup into individual bowls. Drizzle with reserved kashk and mint oil, then top with a sprinkling of golden onions.

ASH-E RESHTEH (PERSIAN LEGUME SOUP)



Ash-e Reshteh (Persian Legume Soup) image

Wonderful Persian soup.

Provided by AlliePeacock

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 12h

Yield 6

Number Of Ingredients 19

⅓ cup dry chickpeas (garbanzo beans)
⅓ cup dry kidney beans
2 tablespoons olive oil, divided, or as needed
1 large red onion, thinly sliced
1 tablespoon dried mint
2 large yellow onions, thinly sliced
6 cloves garlic, or to taste, minced
2 teaspoons ground turmeric
6 cups vegetable stock
3 cups packed chopped fresh parsley
2 cups packed chopped fresh cilantro
2 cups packed chopped fresh mint
3 bunches scallions, chopped (green parts only)
½ cup dry lentils
½ pound linguine pasta
1 pound fresh spinach, chopped
1 tablespoon all-purpose flour
salt and fresh ground pepper to taste
1 cup Greek yogurt

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.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 76.3 g, Cholesterol 7.5 mg, Fat 11.3 g, Fiber 17.4 g, Protein 22.9 g, SaturatedFat 2.9 g, Sodium 434.3 mg, Sugar 11 g

AASH RESHTEH RECIPE



Aash Reshteh Recipe image

Aash reshteh is a Persian bean and noodle soup that is pure comfort in a bowl, enjoyed during Nowruz, or anytime of year.

Provided by Omid Roustaei

Categories     Dinner     Appetizer     Entree     Soup

Time 3h5m

Number Of Ingredients 26

For The Soup:
1 large yellow onion, diced
2 tablespoons olive oil
1 teaspoon turmeric, ground
1/3 cup pinto beans, soaked overnight
1/3 cup red kidney beans, soaked overnight
1/3 cup garbanzo beans, soaked overnight
9 cups water, adjust as necessary
1/2 cup green lentils
1 1/2 teaspoons fine sea salt, adjust to your taste
1/2 teaspoon freshly ground black pepper
2 bunches of fresh parsley, approximately 1 cup roughly chopped
2 bunches of fresh cilantro, approximately 1 cup roughly chopped
1 bunch of fresh dill, approximately 1/2 cup roughly chopped
2 bunches of fresh spinach, approximately 2 cups roughly chopped
6 green onions, or 1 average-sized leek, green and white parts, finely chopped
8 ounces of linguine, broken in half
1/4 cup fresh lemon juice
1 cup Kashk (Persian whey sauce) mixed with 4 tablespoons water, or sour cream
For The Toppings:
5 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
1/4 teaspoon fine sea salt
6 cloves garlic, thinly sliced
2 tablespoons dried mint
2 tablespoons Kashk mixed with 1 tablespoon water, or substitute sour cream

Steps:

  • Gather the soup ingredients.
  • In a large Dutch oven or other heavy-duty pot, heat the oil on medium heat until it shimmers. Add the onion and saute, stirring continuously, until aromatic and lightly golden, about 15 minutes.
  • Add the turmeric and saute for a couple of minutes before adding the pinto beans, kidney beans, and garbanzo beans.
  • Add the water, raise the heat to high and bring to a boil. Reduce the heat to low, cover, and cook until the beans begin to turn tender, about 60 minutes.
  • Add the lentils, salt, and pepper, and continue to cook over low heat until the beans and lentils are tender, about 30 minutes more.
  • Add the parsley, cilantro, dill, spinach, green onions, and lemon juice. Gently stir until everything is well combined in the pot.
  • Cover, and cook on low heat for 30 minutes. The soup will be dense with ingredients and the consistency should resemble a thick soup at this stage.
  • Add the noodles, gently stirring them into the soup. Cover and cook on low heat until the noodles are al dente, about 10 minutes. Stir occasionally during cooking to make sure nothing is sticking to the bottom of the pan.
  • Add the Kashk (or sour cream) and stir until it is fully integrated into the soup.
  • Turn off the heat and allow the Aash to sit for 10 minutes before serving with the toppings.
  • Gather the toppings ingredients to prepare while the soup is cooking.
  • Heat 1 tablespoon of the olive oil in a medium skillet over medium heat until it shimmers. Add the onions and saute, stirring constantly until light golden, 15 to 20 minutes.
  • Stir in the salt and transfer to a small heat-proof bowl. Set aside.
  • Lower the heat to low. Add the 2 tablespoons of olive oil to the same skillet. Add the garlic and saute until golden and aromatic, taking care not to burn the garlic, about 1 minute.
  • Using a fork or a slotted spoon, remove the garlic from the pan and add it to the bowl with onions.
  • Add the remaining 3 tablespoons of oil to the same skillet. Add the dried mint, stirring constantly until just combined, about 30 seconds. Transfer to the bowl with the onion and garlic mixture, stirring to combine.
  • Serve the Aash in a soup bowl, garnish with the Kashk (or sour cream) topping, and the onion-garlic-mint topping,

Nutrition Facts : Calories 404 kcal, Carbohydrate 33 g, Cholesterol 25 mg, Fiber 6 g, Protein 9 g, SaturatedFat 7 g, Sodium 668 mg, Sugar 5 g, Fat 27 g, ServingSize 12 Cups, UnsaturatedFat 0 g

ASH-E-RESHTEH (PERSIAN HERBS, VEGETABLES & NOODLE SOUP)



Ash-E-Reshteh (Persian Herbs, Vegetables & Noodle Soup) image

This recipe comes from Persia and I have taken it from 'Farah's Persian Cuisine, pg 24.' My workmate is from Persia and gave me the cookbook, it is simply gorgeous and the author has added a lot of interesting detail about the region in the book. I have included soak time in this recipe. I would suggest using the tail end of your soaking time to prep everything. I would also do the frying parts of this meal whilst the pot is boiling.

Provided by Satyne

Categories     Lentil

Time 3h47m

Yield 8-10 serving(s)

Number Of Ingredients 22

100 g chickpeas
100 g lentils
100 g navy beans or 100 g kidney beans
250 g flat wheat noodles
1/2 cup closely packed fresh coriander, finely chopped
1/2 cup closely packed fresh spinach, finely chopped
1/2 cup closely packed fresh chives, finely chopped
1/2 cup closely packed fresh dill, finely chopped (tips)
1/2 cup closely packed fresh parsley, finely chopped
1/2 cup oil
3 tablespoons plain flour
1 cup buttermilk
2 tablespoons sour cream
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper, to taste
100 g walnuts (kernels)
1/4 cup crushed dried mint
1/2 tablespoon salt, to taste
4 medium onions
6 cups water
9 cups water
1/2 cup water

Steps:

  • Pick over, wash and soak the beans and chickpeas for about 2 hours. In a large pot cook for 40 minutes with 6 cups water. Add salt and pepper.
  • Pick over and wash the lentils and add to the pot and cook for an extra 20 minutes, stirring occasionally.
  • Wash the herbs, drain the water and gently dry with a tea towel, chop finely and put aside.
  • Chop and fry the onions in 1/4 cup of oil until golden. Put half aside for garnish. Add turmeric to the other half and stir-fry for a minute and add it to the soup pot.
  • Add 9 cups of water to the pot. When it boils add the noodles and cook for 5 minutes.
  • In a bowl, gradually add the flour to half a cup of water and blend well.
  • Add this paste and the herbs to the pot and simmer for another 40 minutes.
  • Mix the sour cream and buttermilk and add to the soup and stir. Cook for an extra 2 minutes.
  • Empty the contents of the pot into a soup dish.
  • Stir-fry the dried mint in 1/4 cup of oil for a minute and remove from heat.
  • Garnish with fried mint, walnuts and the remaining fried onions.
  • NOTE:.
  • Dried herbs can be used if needed, 10g (3T) of dried herbs is approx equivelent of 100g fresh.
  • Farah included buttermilk and sour cream for this recipe, but in Iran they use whey (Kashk) instead. They dissolve the kashk to make a thick liquid which they then add to the soup.

Nutrition Facts : Calories 414.9, Fat 23.6, SaturatedFat 3.2, Cholesterol 2.8, Sodium 563.9, Carbohydrate 43.8, Fiber 5.3, Sugar 4.6, Protein 11.7

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From youtube.com


PERSIAN NOODLE SOUP (VEGAN ASH RESHTEH) - GOOD OLD VEGAN
Add onions, hit with a sprinkle of salt to draw out the moisture, and cook until golden brown. Add dried mint, turmeric and garlic cook for another 2 minutes. Add cilantro, parsley and spinach and cook for 5 minutes. Add beans and lentils. Then pour in …
From goodoldvegan.com


ASH RESHTEH (AFGHAN STYLE NOODLE SOUP) - PAKISTAN EATS
2022-03-09 Add ground beef, salt, approximately ½ cup of water and let it cook on medium to low heat for 45 minutes. To prepare the soup, bring 2 quarts of water to a boil. Add salt, oil, noodles, mint, dill, chopped spring onion and spinach. Once the broth begins to simmer, add green chilies, red beans and garbanzo beans.
From pakistaneats.com


AASHE RESHTEH – PERSIAN RECIPES
2022-01-26 I placed some water in the pot and brought it to a boil, then after draining the beans (only the red beans, navy beans, and lentils) I allowed them to boil in the water for approximately 10 – 15 minutes. Once again I drained the beans and placed a little bit of my chopped onions (with some oil) in the pot. I added the beans back into the pot ...
From persianrecipes.org


ASHEH RESHTEH – PERSIAN NOODLE SOUP – ORIGINAL RECIPE POST
2016-12-16 Healthy ingredients for Ash Reshteh. Okay – lets get started! The recipe calls for several types of beans. Traditionally, red kidney, garbanzo, white beans and lentils are used. For my version, I substituted black eyed peas instead of the white beans, and utilized canned garbanzo beans. Garbanzo beans (or chick peas) can sometimes be hard to find dry, and also …
From beatseats.com


ASH RESHTEH – SAFFRON & HERBS
2021-03-12 For the ash. 125 g chickpeas (soaked overnight in a bowl with the other beans and lentils plus tsp of salt)*; 125 g red kidney beans (soaked overnight in a bowl with the other beans and lentils plus tsp of salt)*; 125 g green lentils (soaked overnight in a bowl with the other beans and lentils plus tsp of salt)*; 1 large bunch fresh coriander (between 100 and 150 g)
From saffronandherbs.com


ASH RESHTEH RECIPE (PERSIAN STEW WITH NOODLES, BEANS, AND …
2022-03-14 Ash Reshteh Recipe. Print Recipe. Mersedeh Prewer's hearty soup — a classic Persian dish made with noodles, beans, and greens — is comfort in a bowl. Yield Serves 6 to 8. Prep time 30 minutes. Cook time 2 hours. Show Nutrition. shellfish-free. fish-free.
From thekitchn.com


ASH E RESHTEH - ANVARI.ORG
3 cloves garlic, crushed. 1 Tbsp. oil. 1 tsp. dried mint flakes. Soup instructions: In large pot, brown onions in oil. Add salt, 1/4 tsp. of the pepper, and. turmeric. Pour in water and add kidney beans. navy beans, and chickpeas. Cover and simmer 45 minutes.
From anvari.org


ASH RESHTEH - PERSIAN NOODLE SOUP - PROPORTIONAL PLATE
2022-01-17 Mix and add more spinach until it's cooked down. Then, add in the water or stock. Partly cover the dish and bring the stock to a boil. Let the soup simmer on low for 1 hour. After the soup has simmered for 1 hour, add 2 ladles of the soup to a bowl with the 1.5 cups of kashk and whisk them to combine.
From proportionalplate.com


VEGAN ASH RESHTEH SOUP | ONE ARAB VEGAN
2014-07-26 Vegan and Gluten Free Ash Reshteh Soup. 1. Sautée half of the onions with 1 tbsp of coconut oil in a large pot. Add the garlic and cook for roughly 4 mins on medium heat or until the onions are translucent. 2. Add in the beans and lentils along with half the water and let boil for a few minutes before adding in the chopped herbs and spinach.
From onearabvegan.com


ASH-E RESHTEH | CBC LIFE
2022-03-15 Add the cooked chickpeas and kidney beans, dried lentils and the white parts of the green onions, and stir to combine. Now add the spinach (and frozen kale, if …
From cbc.ca


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