Aash-e Reshteh | Persian Comfort Food | Persian Noodle Soup Recipe | igotitfrommymaman.com
Persian Classics,  Soups/Aash,  Uncategorized,  Vegetarian

Aash-e Reshteh – Persian Noodle Soup

There is nothing that can fill your heart, soul, and tummy on a bleak Winter’s day like Aash-e Reshteh. Aash is a genius Persian invention: A rich and thick soup, that’s very filling and comforting.

Aash-e Reshteh in particular is probably the most popular aash. It is flavour packed with loads of herbs, spinach, beans, lentils, onions, and other goodies.

I’m sure every Iranian has a special memory involving Aash-e Reshteh. In me it evokes fond memories of family trips to the north of Iran. On Kandovan Road (the route from Tehran to the north), just before you enter the long tunnel, there are many small shops selling Aash-e Reshteh. The weather in this place between the mountains is usually significantly colder than in Tehran, or by the seaside, making it the perfect place to serve hot soup. Amongst many others we would stop there and fuel our bodies and souls with a hot bowl of life giving Aash-e Reshteh.

I promise you, if you live anywhere where it’s somewhat cold in Winter, this recipe will comfort you, especially in the long dark month of January (given you live in the northern hemisphere). I would even go so far to call it a life saver.

Aash-e Reshteh | Persian Noodle Soup | igotitfrommymaman.com

Aash-e Reshteh

Course Soup
Cuisine Persian
Keyword aash, beans, herbs, noodle soup, soup, vegetarian
Prep Time 1 hour
Cook Time 3 hours
Soaking time 12 hours
Total Time 4 hours
Servings 8 servings

Ingredients

  • 6 tbsp vegetable oil
  • 6 medium onions
  • 1.5 bulbs garlic
  • 8 tbsp dried mint
  • 1 large bunch parsley (200g)
  • 1 large bunch coriander (cilantro) (200g)
  • 2 large bunches spinach (400g)
  • 1/2 cup chickpeas (canned or dry) (100g)
  • 1/2 cup pinto beans (canned or dry) (100g)
  • 1/2 cup navy beans (canned or dry) (100g)
  • 1/2 cup lentils (100g)
  • 1/4 cup red kidney beans (50g)
  • 1 piece of beef bone marrow (optional)
  • 8.8 oz reshteh (Persian soup noodles) (250g)
  • 2 tbsp kashk + extra for serving
  • 2 tbsp plain flour
  • 3 tsp turmeric
  • black pepper
  • salt
  • water
  • 1/8 tsp saffron (optional)

Instructions

LET THE DRY LEGUMES SOAK OVER NIGHT

  1. If you can’t find all of the beans listed, you can just use more of the others, or use a similar kind of bean instead.

  2. Soak the brown lentils (and any of the beans that are dry) in water over night. Let the beans soak separately from the lentils. The next day before preparing your Aash-e Reshteh, change the soaking water at least twice.

COOK THE DRY BEANS (WITH THE BONE MARROW)

  1. If you are using beef bone marrow, transfer the bone into a large pan together with the dry, soaked beans (not the lentils). If your beans are all canned, just cook the bone alone. It will give your aash lots of flavour. Add approx. 1.7l freshly boiled water and put them on medium heat.
  2. If you want your aash to be vegetarian, only transfer the dry, soaked beans (not the lentils) into the pan and add approx. 1.7l freshly boiled water. Put them on medium heat to simmer. If you don’t use bone marrow or dry beans, just skip this step and jump to “Prep the herbs and veg”
  3. Season with turmeric, black pepper, and salt. Be careful not to over salt at this point. Later you will add kashk, which is very salty on its own. You can always salt more in the end.
  4. Let the bone and beans simmer for 1 hour.

PREP THE HERBS AND VEG

  1. In the meantime wash the spinach and herbs and let them dry on spread out kitchen towels.
  2. Skin off the onions and garlic. Finely slice the onions. Finely chop the garlic (I know that’s a lot of garlic but finely chopped is just the ideal texture for Aash-e Reshteh).
  3. Heat a large frying pan and add 3 tbsp of vegetable oil to it. Gently fry the sliced onions for about 15 to 20 minutes until they are deeply caramelised. Be careful with the temperature. They should be nicely browned but not burnt. Transfer them into a bowl and set them aside.
  4. Add 2 tbsp more oil to the pan and gently fry the garlic over low temperature for about 5 minutes. Transfer it into a bowl and set aside for later.
  5. Now heat the remaining oil in the pan and briefly fry the dried mint for 10 seconds. You need to be quick so it doesn’t burn. It’s best to have a small bowl nearby to which you transfer the mint immediately after 10 seconds of frying. Set them aside for later. They should look something like this:
  6. Add the lentils to the aash and let it simmer for another 30 minutes.
  7. Chop the spinach, parsley, and coriander. The spinach can be roughly chopped, as the bigger leaves add a nice texture to the soup.

ADD THE HERBS, VEG AND NOODLES

  1. 30 minutes after adding the lentils, you can add the chopped herbs and spinach to your aash. Now you can also add about 2/3 of the caramelised onions and garlic. Keep the rest for decorating, and for you and your guests to add more at the table, depending on your taste.
  2. Once the herbs and spinach have changed their colour into a deep dark green (approx. after 30 min), you can add in the reshteh.

MAKE YOUR AASH-E RESHTEH PERFECT

  1. After 15 minutes when the noodles are cooked, check if the aash needs more water, or if it is too liquid. Keep in mind that aash is much thicker than most soups. If you still think the consistency is too thick, just add a little hot water to it.
  2. If it needs thickening, you can combine 2 tbsp of flour with a little water to thicken the aash towards the end. Make sure there are no lumps in the mixture.
  3. Hang in there, your Aash-e Reshteh is almost done. Now you can add about 2 tbsp of kashk and stir it in until it’s dissolved. Try the aash now to decide wether it needs more seasoning.
  4. You can bring more kashk to the table so everyone can add as much as they like. Usually it has a quite thick consistency. For decorating purposes you can mix it with a little water until it has a thick but creamy consistency.

ADD THE FINISHING TOUCHES TO YOUR MASTERPIECE

  1. Transfer your Aash-e Reshteh into a nice, large bowl and decorate it with some of the caramelised onions, fried garlic, fried mint, and kashk. I even sprinkled the kashk with a bit of saffron water to add another splash of colour to it. Bring the rest of the decorating ingredients to the table so everyone can top up on them, if they like.
  2. Congratulations, you made Aash-e Reshteh! I know it’s not the most effortless of recipes but I guarantee you, it’s well worth it! Enjoy!

Ingredients (serving 8 to 10)

6 tbsp vegetable oil

6 onions

1.5 bulbs of garlic

8 tbsp dried mint

1 large bunch parsley

1 large bunch coriander (cilantro)

2 large bunches spinach

1/2 cup/100g chickpeas (canned or dry)

1/2 cup/100g pinto beans (canned or dry)

1/2 cup/100g navy beans (canned or dry)

1/2 cup/100g lentils (dry)

1/4 cup/50g red kidney beans (canned or dry)

(Beans can be substituted for one another if you can’t find all of the different types listed above)

1 piece of beef bone with marrow (optional)

250g/8.8oz Reshteh (Persian soup noodles which you can find at Middle Eastern supermarkets or online)

2 tbsp + extra for serving Kashk (drained yogurt commonly used in Persian cuisine, also available at Middle Eastern shops or online)

2 tbsp plain flour

3 tsp turmeric

Black Pepper

Salt

Water

1/8 tsp saffron (optional)

Time

Prep: 1 h + 12h soaking

Cook: 2.5 h

Total: 2.5 h (You can prep during cooking time)

Instructions

Let the dry legumes soak over night

As I mentioned above, if you can’t find all of the beans listed, you can just use more of the others, or use a similar kind of bean instead.

Soak the brown lentils (and any of the beans that are dry) in water over night. Let the beans soak separately from the lentils. The next day before preparing your Aash-e Reshteh, change the soaking water at least twice.

Cook the dry beans (with the bone marrow)

If you are using beef bone marrow, transfer the bone into a large pan together with the dry, soaked beans (not the lentils). If your beans are all canned, just cook the bone alone. It will give your aash lots of flavour. Add approx. 1.7l freshly boiled water and put them on medium heat.

If you want your aash to be vegetarian, only transfer the dry, soaked beans (not the lentils) into the pan and add approx. 1.7l freshly boiled water. Put them on medium heat to simmer. If you don’t use bone marrow or dry beans, just skip this step and jump to “Prep the herbs and veg”

Season with turmeric, black pepper, and salt. Be careful not to over salt at this point. Later you will add kashk, which is very salty on its own. You can always salt more in the end.

Let the bone and beans simmer for 1 hour.

Prep the herbs and veg

In the meantime wash the spinach and herbs and let them dry on spread out kitchen towels.

Skin off the onions and garlic. Finely slice the onions. Finely chop the garlic (I know that’s a lot of garlic but finely chopped is just the ideal texture for Aash-e Reshteh).

Heat a large frying pan and add 3 tbsp of vegetable oil to it. Gently fry the sliced onions for about 15 to 20 minutes until they are deeply caramelised. Be careful with the temperature. They should be nicely browned but not burnt. Transfer them into a bowl and set them aside.

Caramelised onions for Aash-e Reshteh | igotitfrommymaman.com

Add 2 tbsp more oil to the pan and gently fry the garlic over low temperature for about 5 minutes. Transfer it into a bowl and set aside for later.

Now heat the remaining oil in the pan and briefly fry the dried mint for 10 seconds. You need to be quick so it doesn’t burn. It’s best to have a small bowl nearby to which you transfer the mint immediately after 10 seconds of frying. Set them aside for later. They should look something like this:

Dried fried mint for Aash-e Reshteh | igotitfrommymaman.com

Add the lentils to the aash and let it simmer for another 30 minutes.

Chop the spinach, parsley, and coriander. The spinach can be roughly chopped, as the bigger leaves add a nice texture to the soup.

Add the herbs, veg and noodles

30 minutes after adding the lentils, you can add the chopped herbs and spinach to your aash. Now you can also add about 2/3 of the caramelised onions and garlic. Keep the rest for decorating, and for you and your guests to add more at the table, depending on your taste.

Once the herbs and spinach have changed their colour into a deep dark green (approx. after 30 min), you can add in the reshteh.

Make your Aash-e Reshteh perfect

After 15 minutes when the noodles are cooked, check if the aash needs more water, or if it is too liquid. Keep in mind that aash is much thicker than most soups. If you still think the consistency is too thick, just add a little hot water to it.

If it needs thickening, you can combine 2 tbsp of flour with a little water to thicken the aash towards the end. Make sure there are no lumps in the mixture.

Hang in there, your Aash-e Reshteh is almost done. Now you can add about 2 tbsp of kashk and stir it in until it’s dissolved. Try the aash now to decide wether it needs more seasoning.

You can bring more kashk to the table so everyone can add as much as they like. Usually it has a quite thick consistency. For decorating purposes you can mix it with a little water until it has a thick but creamy consistency.

Add the finishing touches to your masterpiece

Transfer your Aash-e Reshteh into a nice, large bowl and decorate it with some of the caramelised onions, fried garlic, fried mint, and kashk. I even sprinkled the kashk with a bit of saffron water to add another splash of colour to it. Bring the rest of the decorating ingredients to the table so everyone can top up on them, if they like.

Aash-e Reshteh | Persian Noodle Soup Recipe | igotitfrommymaman.com

Congratulations, you made Aash-e Reshteh! I know it’s not the most effortless of recipes but I guarantee you, it’s well worth it! Enjoy!

How did it go? If you have any questions, please don’t hesitate to post them below. I will get back to you asap.

Been there, done hat, what next? Do you wanna explore more Persian Cuisine? You can find more of the Persian Classics here.

Aash-e Reshteh | Persian Noodle Soup Recipe | igotitfrommymaman.com

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