Best Ashe Reshte Recipes
ASHE RESHTE
Persian noodle soup (ashe means soup, reshte means noodles). This one also has beans and a beef garnish. Reshte can be found in Middle Eastern food stores. From step 4 on, you'll be cooking the soup and the meat garnish simultaneously, going back and forth between them, so you may want to keep 2 timers going to keep straight when to do what. Be sure to cook over very low heat so that liquids don't evaporate much. Preparation time does not include pre-soaking of the beans. The four servings are four HEARTY servings.
Provided by echo echo
Categories Beans
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- In a dutch oven, saute' onions in 3 Tbs oil until golden; stir in turmeric through pepper. Place drained chickpeas, kidney and navy beans in the pot with the onions and add 2 1/2 qts water. Bring to a boil, cover, turn heat to low and let simmer 40 minutes.
- Add lentils and bouillon, cover again and let simmer 40 more minutes.
- Add spinach through dillweed and cook 20 minutes more, stirring occasionally.
- As soon as spinach and herbs are added to the soup, begin the meat garnish: In a medium saucepan, saute beef through garlic in 1 Tbs oil until beef is browned and onion is soft. Add 1/2 cup water and the split peas, cover and cook 20 minutes over low heat.
- Taste the soup (not the meat garnish), adjust the seasonings and add more water if too thick. Add noodles. Stir a bit of the soup liquid into the flour or cornstarch to dissolve, then stir solution back into the soup. Cook 10-12 minutes until noodles are done.
- Dissolve the saffron in 1 Tbs hot water and combine with tomato paste and 1/4 tsp salt; stir into the meat garnish (not the soup). Cover and simmer 10 minutes more.
- Stir some of the soup (not the meat garnish) into the 1/2 cup sour cream, then stir this mixture back into the soup (not the garnish). Stir in vinegar and cook a minute to heat through.
- Pour soup into 4 large soup bowls. Add a quarter of the meat garnish to each bowl but do not stir in; on top of each, float a 1/2-Tbsp dollop of sour cream; sprinkle with mint and serve.
Nutrition Facts : Calories 980.3, Fat 64.2, SaturatedFat 23.5, Cholesterol 122.2, Sodium 1047.2, Carbohydrate 79.3, Fiber 12.5, Sugar 10.2, Protein 23.8
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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Ashe Reshte is a traditional Iranian soup that is prepared with beans, vegetables, noodles, and herbs. It is a popular dish in Iran, especially during the cold winter months. The dish has a thick consistency, and it is filling and nutritious. Ashe Reshte is also known as Persian Noodle Soup, Ash-e-Reshteh, or Aash Reshteh. In this article, we will discuss more about what Ashe Reshte is and the various recipes you can try out.
What is Ashe Reshte?
Ashe Reshte is a vegetarian soup that is made with a variety of beans such as chickpeas, lentils, and kidney beans. The soup also contains vegetables such as onions, garlic, and spinach. The noodles used in Ashe Reshte are a specific type of Iranian noodle called reshteh, which is made from wheat flour and water. The final touch to Ashe Reshte is a blend of herbs including mint, parsley, and cilantro.
Types of Ashe Reshte
There are different variations of Ashe Reshte throughout Iran. In some regions, people add meat to the soup, while others leave it as a vegetarian dish. In some areas, kefir (a fermented milk drink) is added to the soup to give it a tangy taste. Ashe Reshte preparations may also vary depending on the local customs and available ingredients.
Gilan-style Ashe Reshte
Ashe Reshte from the Gilan province in northern Iran uses tarhana powder in its soup stock, a traditional Iranian ingredient made from fermented grains and yogurt. The soup is thick and hearty, and it includes bell peppers and potatoes, which give it a different flavor from other Ashe Reshte variations.
Yazd-style Ashe Reshte
Ashe Reshte from the Yazd province in central Iran is usually served with kashk (a type of whey that is a byproduct of cheese-making), which gives the soup a sour taste. The soup also includes diced potatoes, onions, and beans. Yazd-style Ashe Reshte is served with fried onions and dried mint, which complement the soup's unique taste.
Shiraz-style Ashe Reshte
Ashe Reshte from the southern city of Shiraz, Iran is a classic vegetarian version without any meat. The soup includes reshteh noodles, chickpeas, kidney beans, and lentils. The main herbs used in Shiraz-style Ashe Reshte are parsley, coriander, and dill. The soup's final touch includes the addition of fried onions, garlic, mint, and kashk.
Ingredients Used in Ashe Reshte
Ashe Reshte requires a variety of ingredients, most of which are easily available. Below are some of the essential ingredients used in making Ashe Reshte:
- Reshteh noodles - also known as Persian noodles made from wheat flour and water
- Beans - a mix of chickpeas, kidney beans, and lentils
- Vegetables - spinach, onions, tomatoes, and garlic
- Herbs - parsley, mint, cilantro, and dill
- Kashk - a sour milk product made from whey that is a byproduct of cheese-making
- Olive oil - for sautéing the onions and garlic
- Spices - turmeric, cumin, salt, black pepper
Preparation of Ashe Reshte
Ashe Reshte is easy to make at home, and it requires a few basic steps. Below is a brief overview of the preparation process:
- Soak the beans overnight or for at least 6 hours before cooking.
- Boil the beans in salted water until they are tender, then set them aside.
- Heat olive oil in a large pot and sauté onions and garlic until they are golden brown.
- Add turmeric, cumin, and chopped tomatoes, cook for a few minutes, and then add the cooked beans.
- Add water and bring the soup to a boil, then reduce to low heat and let it cook for about an hour.
- Add the spinach and reshteh noodles and cook until the noodles are tender.
- Add the herbs and let the soup simmer for a few minutes.
- Before serving, top the soup with kashk, fried onions, and dried mint.
Conclusion
Ashe Reshte is a nutritious, filling, and delicious soup that is popular in Iran. With its blend of beans, vegetables, noodles, and herbs, it is a complete meal in a bowl. There are different variations of Ashe Reshte throughout Iran, each with its unique taste and ingredients. However, the basic recipe remains the same. Ashe Reshte is easy to make at home, and it is an excellent addition to any winter meal.