Ash Reshteh - Persian Veggie Noodle Soup

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Tis the season to make Ash Reshteh. It reminds me of the holidays since this soup is traditionally shared during the Winter Solstice. This is actually one of the oldest dishes in Persian history. It's made without meat, and is nearly vegan. For a vegan version, swap out the kashk (reduced yogurt whey) with vinegar.

You can substitute the beans any which way you like. I used the following for a 5-6 person serving. Remember to pre-soak your grains, with a pinch of salt, overnight to ensure you don't get bloated or super gassy ;)

Step One - Wash & Soak Your Grains

  • 1 Cup Brown Lentils
  • 1/2 Cup Chickpeas
  • 1/2 Cup Red Kidney Beans
  • 1/2 Cup White Lima Beans

Step Two - Wash & Chop Your Veggies

  • 2 bunch Dill
  • 2 bunch Spinach
  • 1 bunch Parsley
  • 1 bunch Cilantro
  • 1 bunch Flat Chives (can use regular chives)
  • 1 bunch Green Onions

Step Three - Cook your grains and strain

Cook the Chickpeas & Beans until just soft. You still want a little tooth to the beans, because they will cook further in the next steps. Run them under cold water to stop the cooking process.

Step Four - Cook it up

  • 2 Yellow Onions - Minced
  • 4-5 Cloves Garlic - Minced
  • 2 tablespoons tumeric powder
  • 2 tablespoons ground black pepper
  • 2L Vegetable broth - preheat it to prevent shocking the beans
  • 2 tablespoons cooking oil of choice (I like peanut)
  • 1 tablespoon AP flour
  • 1 Package Wheat Noodles (Can use Spaghetti Noodles)
Cook your onions until transparent and soft, about 3-4 mins, then add your cooked beans and chickpeas and saute for 1-2 more minutes. Followed by the chopped greens, garlic, flour, pepper and turmeric. 
Add the vegetable broth and bring it to a boil, then reduce to a simmer. Add the noodles 15 min before serving.

Step Five - Prepare garnishes

  • 1 large yellow onion - cut into Julien strips and deep fry @ 300F for 5 min, then bake on low until crispy
  • 1 knob of Garlic - cut into Julien strips and deep fry @ 300F for 2 min
  • 3-4 tablespoons dried mint and pan fry for 1 min
  • 250ml (1 cup) kashk (reduced yogurt whey) 


Step Six - Plating and Serving

Pour the soup into a bowl or heat proof container. Drizzle the top with kashk (reduced yogurt whey) in a pattern of your choice. Top the dish with fried onions, fried garlic, and fried mint. Serve with a smile. 

Enjoy!


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