Ash Reshteh

Ash Reshteh is a traditional Persian soup that holds a significant place in Iranian cuisine. Served often during special celebrations such as Nowruz (Persian New Year), it is a hearty and flavorful dish cherished by many. This soup combines an array of fresh herbs, legumes, and reshteh (Persian noodles) to create a delightful and comforting experience.

Ingredients

• Reshteh (Persian noodles) - 250g
• Spinach - 200g, chopped
• Parsley - 100g, chopped
• Cilantro - 100g, chopped
• Dill - 50g, chopped
• Kidney beans - 200g, cooked
• Chickpeas - 200g, cooked
• Lentils - 150g
• Onions - 2, sliced
• Garlic - 4 cloves, minced
• Turmeric - 1 tsp
• Salt - to taste
• Pepper - to taste
• Kashk (whey) - 200ml
• Mint - 2 tbsp, dried
• Cooking oil - 3 tbsp

Preparation

Step 1: Prepare the Ingredients

Start by chopping the spinach, parsley, cilantro, and dill. It is important to have fresh herbs as they contribute significantly to the flavor of Ash Reshteh.

Slice the onions and mince the garlic. Rinse and drain the kidney beans and chickpeas, and set them aside. It is always best to use cooked legumes; you can either cook them in advance or use canned varieties for convenience.

Step 2: Cooking the Base

In a large pot, heat the cooking oil over medium heat. Add the sliced onions and sauté until they become golden brown. Then, add the minced garlic and turmeric. Stir and cook for another minute until fragrant.

Once the aromatic base is prepared, add the lentils along with 8 cups of water. Stir to mix and bring the mixture to a boil. Then, reduce the heat to a simmer and let it cook for approximately 15 minutes, or until the lentils are partially cooked.

Step 3: Incorporate Herbs and Legumes

Introduce the chopped herbs - spinach, parsley, cilantro, and dill - into the pot. Stir well to incorporate them evenly. Add the rinsed kidney beans and chickpeas into the mixture.

Let everything simmer together for another 10-15 minutes to allow the flavors to meld. Check the seasoning at this point and add salt and pepper according to your liking.

Step 4: Add the Reshteh

As the herbs and legumes are cooking, it's time to add the star of the dish: the reshteh. Break the reshteh into smaller pieces and add them to the pot. Stir gently to distribute it evenly and let it cook for another 10 minutes, or until the noodles are tender.

Step 5: Final Touches with Kashk and Mint

Once the reshteh is cooked, stir in the kashk, a type of whey, which adds a rich flavor and creamy texture to the Ash Reshteh. Ensure the kashk is mixed thoroughly into the soup.

In a small pan, heat another tablespoon of cooking oil and add the dried mint. Sauté for a minute or until the mint becomes fragrant. Pour the mint oil mixture into the pot and give it one final stir.

Serving Ash Reshteh

Ash Reshteh is best enjoyed hot. Serve it in deep bowls garnished with a drizzle of kashk and a sprinkle of fried onions and mint.

Enjoying Ash Reshteh

Traditionally, Ash Reshteh is served with a side of naan or any flatbread. It can also be accompanied by fresh herbs or a salad. Due to its rich and hearty nature, this soup is perfect as a standalone meal to be enjoyed with family and friends. Often a symbol of prosperity and luck, enjoy Ash Reshteh as you ring in the Persian New Year or during other festive occasions.

Use a cooking timer to keep track of your cooking times and ensure everything is cooked to perfection.