Persian Noodle And Bean Soup Aash E Reshteh Recipes

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ASH RESHTEH (PERSIAN NOODLE SOUP RECIPE)



Ash Reshteh (Persian Noodle Soup Recipe) image

Ash Reshteh is a classic Persian noodle soup with beans and herbs that is intensely aromatic, amazingly delicious, nutrient rich and a wholesome meal by itself. A one pot wonder that will become your go to recipe for a nourishing and tasty meal.

Provided by Roxana Begum

Categories     Soups

Time 2h

Number Of Ingredients 22

6 tablespoons olive oil
2 onions (yellow or Vidalia, large, thinly sliced)
5 cloves garlic (grated)
1 teaspoon turmeric
2 tablespoons dried mint
1/2 cup dried chickpeas (soaked overnight)
1/2 cup kidney beans (soaked overnight)
1/2 cup navy beans (soaked overnight)
6 cups water (or lamb/beef stock, adjust as needed)
1/2 teaspoon ground black pepper
1½ teaspoons salt (adjust as needed)
1/2 cup green lentils
2 cups spinach (chopped)
1½ cups cilantro (chopped)
1½ cups parsley (chopped)
1 cup green onions (or leeks, chopped)
1/2 cup fenugreek leaves (chopped or 2 tablespoons dried fenugreek leaves)
1/2 cup dill (chopped)
1 tablespoon all purpose flour
90 grams reshteh (or linguini noodles)
1 cup kashk (sour cream, crème fraiche or 1/4 cup vinegar)
2 tablespoons lemon juice (adjust as needed)

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.

Nutrition Facts : ServingSize 1 cup, Calories 256 kcal, Carbohydrate 32 g, Protein 10 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 329 mg, Fiber 9 g, Sugar 3 g

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

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.

PERSIAN NEW YEAR'S SOUP WITH BEANS, NOODLES, AND HERBS (ASH-E-RESHTEH)



Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh) image

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.

Provided by Louisa Shafia

Categories     Soup/Stew     Bean     Garlic     Leafy Green     Herb     Pasta     Yogurt     High Fiber     Dinner     Lunch     Mint     Legume     Chickpea     Lentil     Healthy     Persian New Year     Dill     Cilantro     Parsley     Simmer     Advance Prep Required     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield serves 6 to 8

Number Of Ingredients 17

1/2 cup chickpeas, soaked overnight in water to cover
1/4 cup kidney beans, soaked overnight in water to cover
1/2 cup dried fava beans, soaked overnight in water to cover, or 1 1/2 cups frozen lima beans
3 yellow onions
7 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon ground turmeric
1/4 cup dried lentils
14 cups vegetable or chicken stock
Salt
1 large handful fresh mint leaves, torn into pieces
6 ounces thin egg noodles or linguine, broken into thirds
1 bunch leafy greens, stemmed, and coarsely chopped
1/4 cup fresh dill leaves, minced
1/2 cup fresh cilantro, minced
1/2 cup fresh flat-leaf parsley, minced
2 cups plain yogurt

Steps:

  • Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and sauté until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Sauté for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt. Slice the remaining 2 onions into thin half moons. Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and sauté for 1 minute. Season with salt and set aside.
  • Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.

PERSIAN NOODLE AND BEAN SOUP-- AASH-E RESHTEH



Persian Noodle and Bean Soup-- Aash-E Reshteh image

This thick soup of herbs, greens, legumes, grains, and noodles is cooked in a fried onion based liquid. It is customarily served as a starter before the actual meal is served. To serve, the soup is topped with creamy whey (kashk), fried onions with turmeric, lightly fried garlic, and fried mint. Without the whey, the soup is actually completely vegan, which is quite nice.

Provided by wklee

Categories     Beans

Time 4h

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup dried black beans
1/4 cup dried garbanzo beans
1/4 cup dried lentils
1/4 cup brown basmati rice
1/4 cup dried pinto bean
1/4 cup dried white bean
1/4 cup pearl barley
1/4 cup dried red beans
4 garlic cloves, peeled and minced
1 teaspoon fresh ginger, peeled and minced
1 bunch cilantro
1 bunch parsley (stems removed and discarded)
12 ounces baby spinach leaves
4 ounces beet leaves
2 bunches scallions (green parts only)
1/2 cup fresh dill
2 onions
1/4 cup vegetable oil
8 ounces chow mein noodles
1/2 cup sour cream

Steps:

  • Combine dried beans and grains in a large bowl, add water to cover, and let soak for 8 hours.
  • Wash greens and herbs well. The best way to do this is to soak in cool water and swish leaves around. Let sit for a couple minutes and lift out into a colander and rinse with water. Repeat a couple more times to remove any dirt. Allow to dry well. Chop all in batches in food processor and set aside.
  • After 8 hours, pour off water from beans and grains. Transfer beans and grains to a large pot and add water to cover by two inches. Place over high heat and bring to a boil. Once it comes to a boil, skim off all the foam possible. Once the beans begin to soften, add garlic and ginger. Season with a couple teaspoons of salt. Once the beans are halfway cooked, add green and herbs. Season with pepper. Prepare onions.
  • Cut onions in half once lengthwise and once crosswise to form quarters. Thinly slice into short slivers. Heat oil in a large skillet and fry onions until golden. Strain onions to remove excess oil. Set aside a couple tablespoons for serving. Add remaining onion to pot with beans and greens. If liquid in the pot is running low, add boiling water to keep the mixture loose. Ideally, the water will be two inches higher than the beans in the pot. Simmer beans and greens mixture for 20 minutes. Add noddles to pot and simmer 30 minutes until all ingredients are cooked through. Season with salt and pepper to taste. Add boiling water if mixture is too thick. The soup should be rather thick, but it should remain pourable.
  • To serve, top with whey or sour cream, fresh or dried mint fried in olive oil, minced garlic fried in olive oil (do not let it gain color or it will be bitter), and fried onions.

Nutrition Facts : Calories 562.9, Fat 26.4, SaturatedFat 5.6, Cholesterol 8.4, Sodium 278, Carbohydrate 68.2, Fiber 13.4, Sugar 3.8, Protein 17.4

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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Soup-E Laboo (Beet Soup) This is a tasty Beet (Choghondar e Laboo) soup that also has pomegranate. The roots of the beet are also used in making this soup hence why some people refer to this soup as Beetro. 30 minutes. super easy. Aash & Soup Popular.
From persianrecipes.org


VEGAN ASH E RESHTEH - PERSIAN SOUP - GREENBOWL2SOUL
2019-02-03 Cover the pot and let it simmer for around 20 minutes. After 20 minutes, add broken Reshteh / spaghetti to the soup and let it boil for another 10-15 minutes or till the noodles are cooked. Heat oil in a pan and fry thinly sliced onions till they turn golden brown. Take out on a plate and keep aside.
From greenbowl2soul.com


ASHEH RESHTEH – PERSIAN NOODLE SOUP – ORIGINAL RECIPE POST
2016-12-16 Next is the start of the show – the Reshteh! You can get the ash noodles from any Persian market, or if you’re lucky like me, you get them straight from Iran! These pictured here are from Isfahan. Don’t be jealous. Break the noodles into 2 or 3 pieces and add to the soup. Make sure to stir it in so they don’t stick together. Be gently ...
From beatseats.com


ASH-E RESHTEH - PERSIAN NOODLE, HERBS AND BEAN POTTAGE
2021-10-20 Let the bone and beans simmer with the lid on for 1 hour. Prep the herbs and veg. In the meantime wash the spinach and herbs. Peel the onions and garlic. Finely slice the onions. Finely chop the garlic (I know it’s a lot of garlic but finely chopped is just the ideal texture for Aash-e Reshteh ).
From hamisharafi.com


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


ASH RESHTEH - PERSIAN BEAN AND NOODLE THICK SOUP
Add the chopped vegetables, noodles, salt and pepper. Stir well, cover and cook for another 30-40 minutes on medium-low heat. Stir well, cover and cook for another 30-40 minutes on medium-low heat. Add more water if needed.
From dizin.ca


ASH RESHTEH / EASY PERSIAN NOODLE SOUP RECIPE - YOUTUBE
#persiannoodlesoup #ashreshteh #persianfoodIngredints:1/3 cup chickpeas1/3 cup of kidney beans1/3 cup of brown lentils4 tbsp of extra virgin olive oil1 large...
From youtube.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


PERSIAN ASH RESHTEH BEAN AND NOODLE SOUP WITH MINT YOGURT
Stir in the Persian spice blend and cook until fragrant, about 1 minute. Add the bean-lentil mixture, mashed white beans, and 4 cups (5½ cups) water and season with salt and pepper. Bring to a boil and cook, stirring occasionally, until the lentils start to soften, 5 to 6 minutes. Stir in the spaghetti, a few noodles at a time, reduce to a ...
From sunbasket.com


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