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.
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