Ash Reshteh (Persian Noodle Soup Recipe)


Ash Reshteh (Persian Noodle Soup Recipe)

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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.
This incredible soup joins other Persian classics such as, Ghormeh Sabzi, Lubia Polo and Gheime.
 
What is Ash Reshteh? 
This heart healthy soup traditionally known as Ash Reshteh or Ash-e Reshteh, is perhaps the most popular Persian soup. It is appreciated at festive times such as the Persian new year, but it is also served around the year.
Persian noodle soup is similar to the Italian minestrone, but the base is made up of well cooked herbs and greens rather than tomatoes. It is a sophisticated recipe that ingeniously uses a long list of ingredients, creating a captivating taste that will have you coming back for more.
Here I am sharing with you a complete traditional recipe with ideas for shortcuts as well. But don’t let the number of ingredients deter you from trying this much favored soup. You have a complete meal with this soup, like Haleem - another classic savory one pot dish.
 
Why You Should Make this Soup
You must try this soup not just for its spectacular taste, but also for the fabulous nutrition potential. It has the beans, the herbs, the greens, the grains – all steeped in spices and cooked together into an aromatic creamy soup.
It might take you some time to gather the ingredients together. But that will be well worth the effort. And in the cooler months of the year, this healthy and invigoratingly tasty soup should be in your repertoire of recipes. One tip – it tastes even better the next day!
 
How to Make It
  1. Thinly slice onions, preferably using a mandolin slicer.
2.In a large cooking pot, sauté onions with garlic for about 20 to 25 minutes until caramelized. Stir in turmeric. Stir dried mint into one third of the onion mixture while still hot and save it for garnish.
3.Then add the beans (chickpeas, kidney and navy), spices, water or stock and bring it to a boil.
4.Lower the heat and simmer half hour. Then add lentils and cook 15 minutes.
5.Next, add all the herbs and simmer for 20 minutes. Adjust consistency of the soup as needed.
6. Combine few tablespoons of soup with little bit of flour and stir it back into the simmering soup. Add reshteh or linguini noodles and cook until they are done. Stir lemon juice as per taste.
7. Mix some kashk or sour cream and the onion-turmeric-mint-oil topping into the soup, saving the rest for garnish. Serve ash reshteh with dollops of kashk or sour cream and onion-turmeric-mint-oil mixture.
 
Kashk or Sour Cream Topping
It is traditional to use Kashk to top this Persian noodle soup. Kashk is a fermented yogurt product, that is off white in color, thick and of pouring consistency. It is more sour than yogurt or sour cream and has a fermented cheese like flavor.
Kashk is available in a dry form and can be reconstituted, or you can purchase the liquid form. These products are available at Persian or middle eastern grocery stores and online.
Some non Persian people do not like the taste of kashk, and prefer to use sour cream or creme fraiche on top of ash-e reshteh. I personally love a thick swirl of good quality kashk to complement this aromatic, creamy and thick soup with al dente noodles. It adds a depth of flavor like parmesan cheese topping does to Italian dishes.
Substitutes are made using a combination of rich tart yogurt, sour cream or crème fraiche with parmesan and/or feta.
 
Pro Tips and Tricks
  • For authentic and best taste, use fresh or frozen herbs and dried beans to cook from scratch. However, you can still enjoy an amazing soup using dried herbs and/or canned beans.
  • Cook the soup in a slow cooker for a perfectly thick and creamy consistency. Cooking the beans for a long time makes them disintegrate into a smooth soup that should be like a thick porridge or chili in consistency.
  • Make sure to slice the onions real thin and take time to caramelize. You could use a mandolin slicer for slicing.
  • Frozen fenugreek leaves can be found in Indian and Middle Eastern stores.
  • Reshteh (Persian noodles) can be found in middle eastern stores or online. You can substitute with linguini noodles. But I think Persian reshteh tend to hold their shape much better.
  • Traditionally a thick fermented dairy product known as kashk is used for topping ash-e reshteh. But sour cream or crème fraiche is an alternative.
  • Water works fine for this soup. But you could use lamb, beef or vegetable stock.
  • Storage and Leftovers: This soup keeps well in the refrigerator for a few days. You may also freeze the leftovers.
  • Freezer Friendly: You can freeze the soup in freezer safe containers, preferably in smaller containers. Thaw and reheat, adding water to adjust the consistency. Serve with the toppings.
  • Make Ahead: You can soak and cook the beans and freeze them ahead. Chop and freeze the green and herbs. Onions can be sliced a day ahead.

How to Make It with Canned Beans
Cook the onions, lentils and herbs until nice and soft following the recipe steps below. Add the canned beans about 15 minutes before adding the noodles.
How to Make it with Dried Herbs
Use about one fourth in volume of fresh herbs. So, for this recipe use about 1¾ cups of dried herbs. You may soak the dried herbs in water for 20 minutes and discard the water before adding herbs to the soup.

One Pot Healthy Soup
  • The amazing nutrition potential of this soup lies in the variety of beans and herbs The noodles complement the beans perfectly, thereby resulting in a complete protein.
  • Beans are an excellent source of protein, dietary fiber, B vitamins and several minerals.
  • The slow digesting carbohydrates and high fiber content of beans help prevent a rapid rise of blood sugar, and therefore are good for people with diabetes and insulin resistance.
  • Beans are also a good source of the cholesterol lowering soluble fiber. And the insoluble fiber present in beans helps with stool bulk, prevention of constipation and certain digestive disorders such as – Irritable bowel syndrome, diverticulosis.
  • Moreover, beans are considered to be very heart healthy due to the high fiber and mineral content. Several research studies have demonstrated the potential of legumes (beans, lentils) in lowering the risk of heart disease.
  • The herbs and greens further enhance the rich vitamin, mineral and phytochemical profile of this wonderful Persian noodle soup.
 

Variations
  • VEGAN: Do not use any meat stock. Skip the kashk or sour cream. You could use vinegar or any suitable vegan replacement for sour cream.
  • DAIRY FREE: Avoid kashk or sour cream. Use vinegar, lemon juice or a dairy free sour cream replacement.
  • GLUTEN FREE: Skip the flour or use corn starch and use gluten free linguini noodles instead of reshteh.
  • LOWER CARB: Lower the amount of legumes used.
 
Resource: http://www.thedeliciouscrescent.com
 
 
 
 

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