Persian Herb And Noodle Soup - Aash Reshteh

Aash Reshteh is a classic Persian noodle soup with herbs and beans. Traditionally prepared to welcome the Persian New Year, this is the ultimate cold-weather recipe to warm your soul.

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.

INGREDIENTS:

• 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)

METHOD:

1. Fry your garlic until browned and set aside to use as the garnish
2. 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
3. Finally fry Mmore oil and the mint, this will cook quicker. Once fried set aside again.
4. Add all the cooked beans and cooked lentils along with one jar of Exotic Bazaar Ghormeh Sabzi with the rest of the onions.
5. Add the frozen spinach to make the soup more plenty
6. Add 1L of boiling water to the pot.
7. Break the noodles into half pieces and add them to the soup.
8. Let the noodles cook for about 10 minutes. Stir occasionally so they don't stick together.
9. 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.
10. Check the soup, if it is too thick you can add some more boiling water.
11. 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.

Serve:
- 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.

TIPS:
- 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

Ghormeh Sabzi - Persian Recipe Base

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