Persian Herb And Noodle Soup - Aash Reshteh
The combination of fresh herbs, beans, and noodles, makes this balanced soup one of the most satisfying dishes that you will ever try. There are quite a number of steps if you were to make this soup from scratch. Here we use our Ghormeh Sabzi herb base as a shortcut. Aash Reshteh is cooked with whole wheat noodles, I suggest using rice noodle or any other egg-less noodle of your choice.
- 1 Cup of Mixed Cooked Beans ( Chickpeas, Red Kidney Beans)
- 1 Cup of Cooked Lentils
- 1 Jar Exotic Bazaar Ghormeh Sabzi
- 1 Tsp Turmeric
- 2 Large Onions Chopped + 3 Tbsp Olive Oil For Frying
- 3 Cloves of Garlic Sliced
- 2 Tbsp Chopped mint or Dried Mint + 2 Tbsp Olive Oil
- 250g Frozen Spinach
- 100g of Whole Wheat or Rice Noodle
- 2 to 3 Tbsp Whey (Kashk) or Sour Cream Alternitive
- 1/2 Fresh Lemon Juice (or 3 tbsp lemon juice)
- Salt & Pepper
- 1 Shot Saffron Bloom (Optional)
- Fry your garlic until browned and set aside to use as the garnish
- In a large pot add oil and fry the onions until golden. Add the turmeric and fry for few more minutes. Set aside half of the onions to use as garnish
- Finally fry Mmore oil and the mint, this will cook quicker. Once fried set aside again.
- Add all the cooked beans and cooked lentils along with one jar of Exotic Bazaar Ghormeh Sabzi with the rest of the onions.
- Add the frozen spinach to make the soup more plenty
- Add 1L of boiling water to the pot.
- Break the noodles into half pieces and add them to the soup.
- Let the noodles cook for about 10 minutes. Stir occasionally so they don't stick together.
- While the soup is cooking, heat 4 tbsp of olive oil in a frying pan, add the sliced garlic and fry until golden. Remove from the pan and set aside. Clean the pan then lightly fry the mint for a few seconds, then remove from heat and set aside.
- Check the soup, if it is too thick you can add some more boiling water.
- When the noodles are cooked, turn off the heat and cover the pot with the lid. Let it stand for around 10-15 minutes before serving the soup.
- Mix the yoghurt with 1 tsp of salt and the lemon juice
- Serve Aash Reshte in a large bowl and garnish with the fried onions, garlic, mint, and the yoghurt mix.
- If you want to be fancy, top with a shot of saffron.
- Feel free to change the selection of beans base on what you have already in your pantry.
- Traditionally Aash Reshteh is made with Persian whole wheat noodles, you can use any kind of thick noodles as an alternative such as udon noodles or thick rice noodles.
- Fried onions are very important to achieve the flavour of this soup, be generous with the amount of fried onions.
- Traditionally Aash is topped with a whey sauce called Kashk. You can source that from any Persian stores. I replaced the Kashk with yoghurt and lemon juice.
I hope you enjoy your homemade exotic recipe & Happy Feasting :)
Watch & Cook Along With Gila