Persian Noodle Soup (Ash Reshteh): Quick and Easy Version
‘Asheh Reshteh’ is probably the most famous of all the Persian soups. It’s packed with nutrition as well as a multitude of delicious flavours. The toppings are just as important in creating the authentic flavour of this soup, these include the caramelised onions as well as the special Persian sauce* which give it a yoghurty tanginess. This recipe is a quick and easy version of this soup, as canned beans and lentils are used instead of dry ones. Enjoy creating this old Persian soup and enjoy eating it even more!
Ingredients. - serves 4-6
- 1 can of chickpeas (in water), 400g
- 1 can of red kidney beans (in water), 400g
- 1 cup green lentils dry
- 1 lemon
- 2 leaks
- 2 brown onions
- 6 garlic cloves
- 2 tsp ground turmeric
- 2 tsp ground sumac
- 20 g vegetable stock mix (or two stock cubes)
- 10g coriander
- 10g fresh mint
- 10g fresh parsley
- 10g dill
- 240g fresh spinach
- 200g Sour Cream (or Kashk if you can source it)
- 100g Persian noodles (reshteh)
Instructions
- Make the caramelised onions by slicing the onions finely and shallow frying them till they are golden brown and crispy. Set them aside on some kitchen paper. Season with a pinch of salt.
- Slice the leeks finely and chop the garlic. Heat a pan with a drizzle of olive oil, once hot add the leeks with a pinch of salt and cook until soft.
- Dissolve the vegetable stock in 1.3 litres of water. Drain and rinse the kidney beans and lentils.
- Wash and roughly chop the spinach as well as all the herbs.
- Once the leeks have softened add the chopped garlic and the turmeric. Cook for about 30 seconds. Add the vegetable stock, spinach and chopped herbs, and bring to the boil. Season to taste with salt and pepper.
- Add the Persian noodles (white noodles) to the pot and stir them with a fork, until separated and beginning to soften.
- Add the kidney beans and lentils to the pot with a pinch of salt. Cook for about 2-3 minutes or until the noodles are cooked through.
- Add the juice of the lemon and check the seasoning.
- Serve the noodle soup with a big dollop of sour cream (do not mix- each person can then take as much of the sauce as they wish and mix it in their own bowl), and a generous sprinkling of the caramelised onions and sumac.
