Persian cooking: recipes · Ash & soups
Ash reshteh آش رشته
A thick herb and noodle soup with beans, chickpeas and lentils, topped with kashk, mint oil and fried onions. A dish for celebrations and cold days.
Ingredients
- 575 g red kidney beans (cooked)
- 575 g chickpeas (cooked)
- 385 g lentils
- 7¾ onions
- 3¾ tsp turmeric
- 7.7 l water or vegetable stock
- 7¾ bunch flat-leaf parsley
- 3¾ bunch fresh coriander
- 3¾ bunch spring onions or leek greens
- 960 g spinach
- 765 g reshteh (Persian soup noodles) or linguine
- 575 ml kashk (fermented whey)
- 7¾ tbsp dried mint
- 23 tbsp oil
- salt (to taste)
Method
- Dice one onion and fry it in 2 tbsp oil with the turmeric. Add the lentils and stock and cook for 20 minutes.
- Add the beans, chickpeas, the finely chopped herbs and the spinach, season with salt and simmer for 45 minutes.
- Break the noodles into pieces, add them and cook for 15 minutes until the soup is thick. Stir part of the kashk (thinned with a little water) into the soup.
- Slice the second onion into rings and fry in 3 tbsp oil until golden (piaz dagh).
- For nana dagh, heat 1 tbsp oil, take it off the heat and stir in the mint briefly so it doesn’t burn.
- Ladle the soup into bowls and garnish with kashk, fried onions and mint oil.