Ash-E-Reshteh (Persian Herbs, Vegetables & Noodle Soup)
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This recipe comes from Persia and I have taken it from 'Farah's Persian Cuisine, pg 24.' My workmate is from Persia and gave me the cookbook, it is simply gorgeous and the author has added a lot of interesting detail about the region in the book. I have included soak time in this recipe. I would suggest using the tail end of your soaking time to prep everything. I would also do the frying parts of this meal whilst the pot is boiling.
- Ready In:
- 3hrs 47mins
- Serves:
- Units:
ingredients
- 100 g chickpeas
- 100 g lentils
- 100 g navy beans or 100 g kidney beans
- 250 g flat wheat noodles
- 1⁄2 cup closely packed fresh coriander, finely chopped
- 1⁄2 cup closely packed fresh spinach, finely chopped
- 1⁄2 cup closely packed fresh chives, finely chopped
- 1⁄2 cup closely packed fresh dill, finely chopped (tips)
- 1⁄2 cup closely packed fresh parsley, finely chopped
- 1⁄2 cup oil
- 3 tablespoons plain flour
- 1 cup buttermilk
- 2 tablespoons sour cream
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground black pepper, to taste
- 100 g walnuts (kernels)
- 1⁄4 cup crushed dried mint
- 1⁄2 tablespoon salt, to taste
- 4 medium onions
- 6 cups water
- 9 cups water
- 1⁄2 cup water
directions
- Pick over, wash and soak the beans and chickpeas for about 2 hours. In a large pot cook for 40 minutes with 6 cups water. Add salt and pepper.
- Pick over and wash the lentils and add to the pot and cook for an extra 20 minutes, stirring occasionally.
- Wash the herbs, drain the water and gently dry with a tea towel, chop finely and put aside.
- Chop and fry the onions in 1/4 cup of oil until golden. Put half aside for garnish. Add turmeric to the other half and stir-fry for a minute and add it to the soup pot.
- Add 9 cups of water to the pot. When it boils add the noodles and cook for 5 minutes.
- In a bowl, gradually add the flour to half a cup of water and blend well.
- Add this paste and the herbs to the pot and simmer for another 40 minutes.
- Mix the sour cream and buttermilk and add to the soup and stir. Cook for an extra 2 minutes.
- Empty the contents of the pot into a soup dish.
- Stir-fry the dried mint in 1/4 cup of oil for a minute and remove from heat.
- Garnish with fried mint, walnuts and the remaining fried onions.
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NOTE:
- Dried herbs can be used if needed, 10g (3T) of dried herbs is approx equivelent of 100g fresh.
- Farah included buttermilk and sour cream for this recipe, but in Iran they use whey (Kashk) instead. They dissolve the kashk to make a thick liquid which they then add to the soup.
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@Satyne
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@Satyne
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"This recipe comes from Persia and I have taken it from 'Farah's Persian Cuisine, pg 24.' My workmate is from Persia and gave me the cookbook, it is simply gorgeous and the author has added a lot of interesting detail about the region in the book.
I have included soak time in this recipe. I would suggest using the tail end of your soaking time to prep everything. I would also do the frying parts of this meal whilst the pot is boiling."
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This recipe comes from Persia and I have taken it from 'Farah's Persian Cuisine, pg 24.' My workmate is from Persia and gave me the cookbook, it is simply gorgeous and the author has added a lot of interesting detail about the region in the book. I have included soak time in this recipe. I would suggest using the tail end of your soaking time to prep everything. I would also do the frying parts of this meal whilst the pot is boiling.
