Ash Reshteh

Ash Reshteh is a thick Persian soup made with herbs and grains and a special noodle called Reshteh. You need to cook them along well and add Kashk, fried onions, and hot mint as the topping garnish.

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Course: Appetizer, Main Course

Cuisine: Persian

Keyword: Ash Reshteh

Prep Time: 3

Cook Time: 3

Servings: people

Calories: 115kcal

Ingredients

2 lb Herbs including ½ lb spinach. ½ lb cilantro, ⅓ lb parsley, ⅓ lb leeks and ⅓ lb dills
½ cup peas
½ cup white beans
½ cup lentils
½ cup pinto beans
½ lb Reshteh
1½ cup Kashk
1 onion
2 tablespoon dried mint
1 teaspoon salt
2 oz butter
4 cup gravy or chicken stock
4 cup of water
Mashed garlic optional

Instructions

Soak the grains separately for 3 hours
Dice half of the onion and fry it with half of butter
Add peas and beans to onions and cook them with water
After 1-2 hour that grains are cooked add lentils
Add gravy
Chop the herbs thoroughly and add them to the combination
After one hour add Reshteh (consider cutting if they are longer than 6 inches) and let them brew in the Ash (for about 20 minutes)
Add 1 tablespoon mint
Taste food and add salt as needed
Slice the onion and fry it with garlic
Pour the rest of butter into a pan and add one tablespoon mint and saute it
Pout the Ash into a bowl
Add Kashk
Add fried onions, garlic, and fried mint

Notes

Uniqop's advice:

Adding a pinch of caraway seed to grains while cooking prevents bloating
The Reshteh is ready and brewed whenever it becomes bigger
The more chicken stock you use, the more delicious your Ash becomes
You can use oil instead of butter
You can use tarragon instead of leeks

Nutrition