Persian Noodle Soup (Ash-e Reshteh)

Persian Noodle Soup (Ash-e Reshteh)

For Persian New Year, Norouz, this traditional soup is always served. Noodles are believed to bring good fortune, and it is customary to serve Ash-e Reshteh or any noodles before embarking on something new. Recipe by Laura Bashar of Family Spice

Ingredients:

Instructions:

  1. Heat a large stock pot on medium and add:
    • 2 TBS extra virgin olive oil
  2. When oil is hot, add:
    • 2 onions , chopped
  3. Season onions with:
    • 2 tsp salt
    • 2 tsp turmeric
    • 1/2 tsp black pepper, ground
  4. When onions start to soften approximately 5-7 minutes, add:
    • 1 cup parsley, American , chopped
    • 3/4 cup green onions , chopped
    • 2 1/2 cup spinach, fresh , chopped
  5. Cook vegetable for 5 more minutes then add:
    • 5 cup vegetable stock
    • 6 cup water
    • 1/2 cup lentils , dried
  6. Bring to a boil, then cover pot and simmer for 40 minutes.
  7. Add in:
    • 15 oz kidney beans, canned , drained of liquid
    • 15 oz navy beans, canned , drained of liquid
    • 15 oz garbanzo beans, canned , drained of liquid
  8. Stir in:
    • 4 oz linguini , dried
  9. Cover pot, reduce heat to low and cook for 30 minutes, stirring occasionally to keep the noodles from sticking to each other.
  10. In the meantime, prepare the garnish by heating a small frying pan over medium-high heat.
  11. Add to the hot pan:
    • 1 TBS extra virgin olive oil
  12. Add to the hot oil:
    • 1 onion , sliced thinly
  13. Cook until onions start to brown and caramelize, reducing heat to medium to prevent burning. This can take about 15 minutes.
  14. Stir in with the onions:
    • 3 garlic cloves , minced
  15. Cook for 2 minutes and remove pan from heat.
  16. Stir in:
    • 1 tsp mint, dried
  17. Prior to serving soup, whisk 1/4 cup of soup broth with:
    • 1/2 cup kashk , *
  18. Stir mixture back into the soup pot.
  19. Garnish soup with mint mixture and/or:
    • 1/4 cup kashk , *
    • 1/4 tsp ground saffron , dissolved in 1 TBS hot water

Persian Noodle Soup (Ash-e Reshteh)  Detail

Prep Time: 10 min
Cook Time: 1 hour 20 min

Difficulty: Easy
Servings: 6
Serving Size: 2 cups

Serving Suggestions: This is soup is traditionally made with a special egg noodle that resembles Italian linguine. As "reshteh" is only found in Middle-Eastern stores (pictured above), linguine is substituted in this recipe.

Cooking Tips: *1/2 cup of kashk can substituted with 1/2 cup of sour cream or 1/4 cup red wine vinegar. To reduce the amount of gas produced by canned beans, you can also soak the canned beans in water for 1-2 hours prior to cooking.