Aash-e Reshteh: hearty noodle soup

One can only want warmth and comfort during these lengthy, cold winter nights. Therefore, Aash-e reshteh would be quite fitting as an inaugural post. Not only is it an amazingly hearty and delicious noodle soup, but within the Persian culture itself, it symbolizes love, family, and friendship. 

Aash-e Reshteh: in all its glory

Garnish ingredients for Aash Reshteh: garlic, onions, & dried mint

Aash refers to a series of thick and earthy one-pot meals, which are served all over Iran and each, have their own tale to tell. It can be a rather insidious game to try to pick your favorite one among the many, but I really do think that the plump, buttery noodles or, reshteh, definitely make this dish a favorite one to make frequently.

The brilliance of this meal is only enhanced by the soups adornment with a slew of must-have garnishes. Thinly sliced garlic and onions along with the ever-fragrant dried mint, fried to perfection and placed on top of a heaping spoonful of kashk (whey). Many take this opportunity to create enticing designs using the garnishing ingredients for aesthetic pleasure, everything from simple geometric shapes, to incredible mosaic-like displays. In true Persian form, a bit of art always seems to find its way through.

*Please note, for best results purchase both the kashk, and reshteh, from an Iranian grocery store.

Serves 6

Ingredients:

3 tablespoons oil

2 large onions, peeled and thinly sliced

1 whole head of garlic, peeled and chopped finely

3 teaspoons salt

½ teaspoon black pepper

1 ½ teaspoon turmeric

¼ cup red kidney beans (soaked overnight)

½ cup chickpeas (soaked overnight)

¼ cup navy beans (soaked overnight)

1-cup lentils

10-12 cups water

1-quart beef broth (optional)

½ lb. Persian noodles (reshteh)

1 bunch chives, coarsely chopped

1 bunch fresh parsley, coarsely chopped

1 bunch fresh cilantro, coarsely chopped

1 leek, coarsely chopped

1 bunch fresh spinach, coarsely chopped

1 ½ cup liquid whey (kashk) or sour cream 

Garnish:

1 tablespoon oil

1 onion, peeled and finely sliced
6 cloves of garlic, peeled and finely sliced
5 tablespoons dried mint flakes, crushed between your palms

Preparation:

Heat the oil in a large pot. 

Sauté the 2 onions and the whole head of garlic with salt, pepper, and turmeric over med-high heat.

Add the kidney beans, chickpeas, and navy beans. Sauté for a few minutes.

Pour the water and bring to a boil.

Reduce heat, and tightly cover the pot to simmer for about an hour on medium heat.

Add the lentils and beef broth. If not using broth, add some water if necessary. Simmer for another hour.

Add all of the greens and cook for about a half hour. Check to make sure the beans have cooked through completely.
Add all of the reshteh and cover for another half hour.

Check the salt and pepper. Add more if necessary.

Garnish Preparation:

Heat the oil.

Fry the onion until golden on medium-high heat, remove with slotted spoon, and set on some paper towels to keep them crispy.

Fry the garlic slices in the same oil and set aside.

Fry all of the mint last. This happens very quickly make sure you do not burn it.

Decorate with kashk (or sour cream) and fried ingredients.