ASH-E RESHTEH (PERSIAN LEGUME SOUP)
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
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)
This soup is served during the festivities leading up to Nowruz, the Persian New Year. Two uniquely Persian ingredients define its flavour: Reshteh, or flat noodles, are starchier and saltier than their Italian counterparts, and as they cook, the starch thickens the soup. Kashk, a form of dried, drained yoghurt or whey, is saltier and more sour than Greek yoghurt or sour cream. The feta-like kashk gives ash its distinct flavour. Look for both items at a Middle Eastern grocer.
Provided by Samin Nosrat
Categories Dinner
Time 2h
Yield SERVES 8-10
Number Of Ingredients 18
Steps:
- 1. The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and two cups of water. Refrigerate overnight. 2. The night before or just before cooking, prepare the herbs and greens: Wash spinach, coriander 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 coriander, parsley and dill so that only leaves and tender stems remain. Roughly chop coriander, parsley, dill, chives and mint leaves into pieces no larger than a 10-cent piece. If preparing ahead of time, wrap chopped greens and herbs in plastic bags and refrigerate overnight. 3. To cook, set a large (at least 10-litre) Dutch oven or stockpot over medium heat and add three 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 one minute. 4. Drain the beans and add to onion along with the lentils, turmeric and one teaspoon pepper. Cook for two 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 one 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 one to two cups water, as needed to thin it. 5. Place one-and-a-half 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 colour 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. 6. In the meantime, prepare the garnishes: Set a medium frying pan over medium-high heat. When the pan is hot, add one-and-a-half tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelised, 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 one-third 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 five minutes. 7. Place remaining half-cup kashk in a small bowl and thin out with a couple of tablespoons of water until it's the texture of thin yoghurt. Set aside. 8. The soup should be as thick as a hearty chilli con carne. If it's any thicker, thin it with water, half a 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. 9. To serve, ladle soup into individual bowls. Drizzle with reserved kashk and mint oil, then top with a sprinkling of golden onions. This is one of Samin Nosrat's 10 essential Persian recipes. Samin Nosrat is the author of Salt, Fat, Acid, Heat and star of the related Netflix show. This recipe originally appeared in The New York Times.
ASH RESHTEH (PERSIAN NOODLE SOUP RECIPE)
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
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 RESHTEH (PERSIAN GREENS, BEAN AND NOODLE SOUP)
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
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)
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
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 SOUP WITH MEATBALLS (ASHE RESHTE)
Lentils, black eyed peas and fine noodles make up this soup. Meatballs are dropped into simmering soup and garnished with mint, pepper and cinnamon. Ashe is the Persian word for soup and a cook is an Ash-Paz or "maker of the soup." Soups are as important today in the cuisine of modern Iran as they were in ancient Persia.
Provided by Olha7397
Categories Southwest Asia (middle East)
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash lentils and black eyed peas; combine in a large kettle with water and salt. Simmer until almost tender, about 30 to 40 minutes. Add noodles and parsley.
- Make meatballs by mixing beef, onion, cinnamon, pepper, and salt. Blend well. Shape into 1-inch meatballs. Drop into simmering soup and cook for about 30 more minutes, or until meatballs are done and noodles tender. Crush the dried mint and combine with pepper and cinnamon. Ladle soup into soup plates or large bowls and sprinkle with the mixed spices. Makes 6 servings.
- Soups and Stews The World Over.
Nutrition Facts : Calories 145.6, Fat 6.1, SaturatedFat 2.3, Cholesterol 31, Sodium 811.3, Carbohydrate 11.9, Fiber 2.1, Sugar 1.2, Protein 10.6
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