Delicious Ashe-Reshteh (Persian Noodle Soup)
- 6 medium brown onions, finely chopped
- 200 grams chopped coriander and parsley
- 300 grams chopped spinach
- 1 can chickpeas (drained and washed)
- 1 can red kidney beans (drained and washed)
- 1 cup dry brown lentils
- 1.5 liters vegetable or bone broth
- 2.5 liters water
- 1 head of garlic, minced
- 1/4 cup olive oil or vegetable oil
- 2 teaspoon turmeric powder
- 2 teaspoon ground black pepper
- 3/4 cup Kashk (or substitute with yogurt or sour cream)
- Salt to taste
- 250 g Reshteh (Persian noodles, or substitute with fettuccine or linguine)
- 2 tablespoons Fried onions (sautéed in oil until golden)
- Fresh mint, sautéed in oil
- 2 tablespoons Kashk (fermented whey)
- 1 tablespoon Fried Garlic
- 1
Rinse the tinned chickpeas and red kidney beans separately under cold water.
- 2
Heat some oil in a large pot over medium heat. Throw in the chopped onions, salt and turmeric; cook until they’re golden. Remove some from the pot and set aside to use later as garnish. Add 1 teaspoon of minced garlic and black pepper, and cook for another 2 minutes until it all smells amazing.
- 3
Add the soaked and drained lentils, pour in water or broth and bring it to a boil. Turn down the heat and let it simmer for about 30 minutes.
- 4
Then mix in the rest of the cooked legumes to the pot and stir in the chopped parsley, coriander, and spinach. Let it simmer for another 15 minutes. Add the reshteh noodles, stirring every now and then so they don’t stick. Cook for about 10 minutes until they’re tender.
- 5
Mix in half of the kashk, saving the rest to drizzle on top later. Let it simmer for another 5 minutes.
- 6
Serve hot, topped with the remaining kashk, caramelised onions, fried garlic and sautéed mint!
- 2