Soups
Ash-e Reshteh (Herb and Noodle Soup)
Ingredients
- 200 g (1 cup) mixed dried beans (kidney beans, chickpeas, lentils), soaked
- 300 g (10 oz) reshteh (Persian noodles, or linguine as substitute)
- 400 g (14 oz) mixed fresh herbs (parsley, cilantro, spinach, dill, chives), finely chopped
- 2 onions, sliced
- 3 cloves garlic, minced
- 120 ml (1/2 cup) liquid kashk
- 2 tbsp dried mint
- 60 ml (4 tbsp) oil
- Salt and pepper, to taste
Method
- Cook the soaked beans in a large pot with plenty of water until nearly tender, about 40 minutes.
- Add half the sliced onions and all the garlic to the pot and simmer for 10 more minutes.
- Stir in the chopped herbs and simmer gently for 20 minutes, adding water as needed to maintain a thick soup consistency.
- Add the noodles and cook until tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Meanwhile, fry the remaining onions in oil until deep golden and crisp; in the same pan, briefly fry the dried mint until fragrant.
- Stir most of the kashk into the soup, season with salt and pepper, and ladle into bowls. Top with fried onions, fried mint, and a final drizzle of kashk.
Introduction: A hearty, herb-packed noodle soup, ash-e reshteh is traditionally eaten to mark new beginnings — served at Nowruz (Persian New Year) and when someone completes a journey or a wish is fulfilled, as the tangled noodles symbolically represent the many paths of life.
Cultural Background: A hearty, herb-packed noodle soup, ash-e reshteh is traditionally eaten to mark new beginnings — served at Nowruz (Persian New Year) and when someone completes a journey or a wish is fulfilled, as the tangled noodles symbolically represent the many paths of life. It is finished with kashk, fried mint and fried onions.
Tips: The soup should be thick enough for a spoon to stand upright — this is the traditional consistency. Reshteh noodles are sold flat and tangled in Persian grocers; if unavailable, break linguine into shorter lengths.
Variations: A vegan version omits kashk or replaces it with a cashew-based fermented cream. Some family recipes include small meatballs (kufteh) for a heartier version. Vegetarian as written; vegan when kashk is replaced with a plant-based alternative.
Storage: Refrigerate for up to 4 days; the soup thickens further when chilled.
Reheating: Reheat gently on the stovetop, adding water to loosen the consistency, then re-garnish with fresh fried onions and mint.
FAQs:
Q: Why is this soup linked to Nowruz?
A: Reshteh (noodles) symbolise the many paths of life, making the soup a symbolic dish for new beginnings.
Q: Can I use canned beans?
A: Yes, to save time, though texture will be slightly softer.
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