Ash Reshteh - Persian Bean and Noodle Thick Soup


Ash-e reshteh is a great thick soup especially during cold winter days. My mother used to make lots of it in a large and heavy soup pot for our large family of eight. She would freeze the remaining soup for a later time.  


Ash Reshteh - Bean and Noodle Thick Soup

Ingredients:
Serves 4-6

1 cup red kidney beans, soaked overnight, drain and rinse
1 cup chickpeas, soaked overnight, drain and rinse
1 cup lentils
1 bunch of parsley, chopped
1 bunch of cilantro, chopped
1 bunch of spinach, fresh or frozen, chopped
1 bunch scallion or chives, chopped
Salt and pepper to taste
Water
6 oz. dried noodles. You may find the noodles (reshteh) in Persian grocery stores.

For Garnish:

2-3 tablespoons vegetable oil
1 large onion, thinly sliced
5 cloves of garlic, finely chopped
2 tablespoons dried mint
1/2 teaspoon turmeric
1/4 of teaspoon saffron, dissolved in 2 tablespoons of hot water for garnish
2-3 tablespoons kashk (whey)

Method:
  1. Place kidney beans, chickpeas and lentils in a large pot, add 8 cups of water, bring to boil on high heat, cover and cook over medium heat for an hour or until beans are tender. 
  2. Add the spinach, parsley, scallions, cilantro and cook for another 30 minutes.
  3. In small pan heat oil, saute the onion and garlic, add turmeric, stir well. Add the dried mint and saute for a few minutes.
  4. Stir 2 tablespoons of the fried onion mixture in the ash, add the noodles, salt and pepper and cook for another 30-40 minutes on medium-low heat. If soup is too thick add a little hot water, blend well. Taste and adjust the seasoning.
Pour the soup in a large bowl, sprinkle the onion, garlic and mint mixture on top, add saffron and kashk and serve hot with extra kashk on the side.

Enjoy!

26 comments:

  1. What if I have already cooked kidney beans and chickpeas? do I skip step 1? and go to step 2 with the kidney beans + chickpeas +water + parsley + scallions + cilantro all in the pot for 30 minutes?

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  2. Shy, this sounds wonderful to me. Quick and easy Ash Reshteh recipe!:)
    Enjoy,
    Azita

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  3. I will try it this week and let you know how it goes. So excited! My husband and I love Ash Reshteh!

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  4. Since I have already cooked my beans and frozen them do I still use 8 cups water or do i reduce the water amount?

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  5. Shy, add enough water to cover all the beans by 1 inch. You may need to add a bit more water if you're using dried noodles (reshteh).

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  6. Do you have a suggestion as to a substitute for the kashk? Sadly I do not have access to a persian grocery store. Love your recipes!

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    1. You can substitute kashk with thick yogurt or sour cream. Thanks!

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  7. Thanks so much for posting your lovely recipes! Do the beans need to be soaked before cooking?

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    1. Yes, soak dried beans overnight (8 hours). Thank you.

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  8. Amazing recipe Azita jan. This is absolutely delicious. I never thought I'd be making this in college, but the directions are easy and the smell is lingering in the building making other college students jealous. Thank you.

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  9. Love this osh, one of my favourites and a great recipe, i bet the cilantro (coriander) brings out the sabzi flavours beautifully.
    The only thing i would do different (and this is a personal thing) is not use so much cir. 5 cloves is way too much for me.
    But i know some people that would eat raw garlic with this on the side, so each to their own.

    ps.Your blog is awesome by the way. Beautiful photographs and wonderful recipes :)

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  10. I was so excited to make this and everything was going great, but it was didn't turn out. You don't mention how much noodles you should use, so I had used 1lb of dried pasta and it turned into a starchy glob. I tried thinning it with water, but then the flavor was diluted. How much noodles do you use? Thank you in advance!

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    1. Kristen, I'm sorry to hear the recipe didn't work out for you. I have made the necessary changes. For this recipe you'll need about 6 ounces of (Persian reshteh)dried flat noodles.

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  11. Azita, I made this last night. I grew up w/my aunts making this ash all the time but haven't really been able to have persian food in about 10 years. Finally, last night, when I tried a spoon of it right before it was done, it was like I went back in time.
    I was sitting on the floor in my ameh's living room with all of my cousins around me, trying not to spill the soup on myself while I balanced the tahdigh in my other hand, guarding it from older kids.
    Your recipe took me right back to my family, and I can't thank you enough. It was delicious.

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    1. Tarane jan, thank you very much for your kind words and I'm so glad you enjoyed this recipe!

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  12. i have a question, i don't have any persian reshteh...can i use any kind of flat noodle as a substitute? thank you so much for this recipe!!

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    1. Ghazal jan, yes you can.

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    2. Azita, For the red kidney beans and chickpeas, is it one cup after soaking or 1 cup dry? It could make a big difference. Love your site :)

      Thanks,
      Negin

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    3. Negin jan, 1 cup of dried beans and 1 cup of dried chickpeas. Thank you!

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  13. Finally found a great Persian cuisine website. I found you through Instagram and it has been a blessing! Love what you do and how you do it! Thanks for sharing.

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  14. Salam Azita khanoom!

    I want to use dried herbs in my Ash (it's a herb mix from the Persian grocery store). Does it have to be soaked or fried before adding it to the Ash and when do I add it and how much of it for your recipe?

    Thank you very much in advance! Maryam

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    1. Salam, you can use one ounce to two ounces of dried herbs. Just soak the herbs in water for about 10 minutes, drain and follow the recipe.

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  15. Salam, Azita!
    I recently found your blog - it's so aesthetic and appetizing!
    I made Ash Reshteh today and got a lot of compliments from my guests!
    Thank you for this wonderful recipe!

    Sincerely,
    Beata

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