ash-e reshteh

Ash-e reshteh is a traditional Persian noodle soup. ‘Ash-e’ means soup in Farsi and ‘reshteh’ are Persian noodles. The ingredients for this soup are available in Middle Eastern food shops.



Persian Noodle Soup


1 package Persian dehydrated vegetables (found in Persian grocery stores)
2 Tablespoons olive oil
1 small onion, finely chopped
1/2 teaspoon turmeric
1 Tablespoon salt
1/2 teaspoon pepper
1 cup dried lentils *soaked in water for 12 hours prior to preparation of this meal
8 cups hot water
1 can garbonzo beans
1 can red kidney beans
flour
1/2 package of Persian ash-e reshteh noodles (found in Persian grocery stores)

Caramelized Saffron Onions

1 large onion, chopped
1/2 teaspoon of tumeric
saffron threads soaking in 1 teaspoon of water
2 Tablespoons garlic, minced
4 Tablespoons Persian dried mint (found in Persian grocery stores)
whey (found in Persian grocery stores)

Soup Instructions:

Add package of Persian dehydrated vegetables to water and let them rehydrate. Set aside until ready to use.

In a large stockpot add olive oil, onion, turmeric, salt and pepper and saute until onions have caramelized.

Then add lentils, hot water, and Persian dried vegetables (do not add the extra water that these vegetables have been soaking in). Bring mixture to a boil and continue to cook for 20 minutes or until lentils are cooked.

Add garbonzo beans, red kidney beans and continue simmering for 10 minuets. Take 2 Tablespoons of flour and mix with some water to form a paste and add this to the stockpot. Add 1 package of 12 oz. noodles and continue to heat until noodles are soft. Add more water as needed to keep a soup-like consistancy.

When ready to serve add noodles to a bowl and garnish with: whey, caramelized saffron onions, and dried mint saute.

Whey

Whey can be purchased at Persian grocery stores from the refrigerator section. Add about one Tablespoon of whey to the center of each bowl of soup. Top with dried mint sauce and caramelized onions.

Caramelized Saffron Onions Instructions

Caramelize chopped onion in olive oil with 1/2 teaspoon of turmeric for about 20 minutes. When the onions are caramlized add saffron and saffron water, 2 Tablespoons of minced garlic and saute for 30 seconds. Remove from heat and add 1 Tablespoon of the caramlized saffron onions on top of the whey.

Dried Mint Saute

Add about 2 Tablespoon of olive oil to a pan over low heat. Then add 3-4 Tablespoons of Persian dried mint and saute for about 30 seconds to dehydrate the mint. Remove from heat and add on top of the caramelized saffron onions.

 

 

 

 

 

Persian dehydrated vegetables and ash-e noodles.

 


One Response to “ash-e reshteh”

  • Bita Says:

    Be-still-my-heart! A most divine dish, to say the least. My memories include rain soaked afternoons with my mother. She always made enough to feed and army, and yet our little family of five was always enough to finish it;)

    Beautiful presentation, guys. Thank you for sharing this beloved Persian dish with everyone.