Cooking time
- Preparation time
- 20 mins
- Cooking time
- 60 mins
- Difficulty
- moderate
- Serves
- 6 people
- Meal course
- appetizer
- Posted by
- Posted on
- January 23, 2023
Ingredients
- 1 cup
- white beans
- 1 cup
- Chickpea
- 1 cup
- red lentils
- 500 gram
- Fresh Coriander
- 500 gram
- Spinach
- 750 gram
- fresh parsley
- 500 gram
- dill
- 400 gram
- Chives
- 2 cup
- chicken stock
- 1 package
- noodles
- 1
- dried mint
- 2
- oil
- 1 large
- Onion
- 1 Ts
- Salt
- 1 Ts
- Turmeric
- 2
- Flour
- 1 As Needed
- curd
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$10.00$4.00Buy NowAash Reshteh (traditional Iranian noodle soup) is one of the most popular Iranian dishes loved by everyone. The typical noodle soup is enjoyed in many ceremonies and gatherings.
Aash reshteh is served with sour yogurt or kashk (also known as sun-dried yogurt). You can also garnish the soup with fried onions and stir fried dry mint powder. Aash reshte is a perfect choice as appetizer or main course.
Notes about How to prepare Iranian Aash Reshteh
- Pasteurized kasht must be boiled in a skillet for about 20 minutes before usage.
- Choose a large pot to avoid getting everything mushed together.
- Pay attention not to chop the greens into very small pieces. The greens must be at least 1 centimeter long.
- Soaking the beans and chickpeas will help them cook much faster. If you have not soaked them beforehand, allow the beans and chickpeas to boil for 20 minutes before getting started with the soup.
One of the most important points in cooking is the use of fresh and organic ingredients. The first point is to use fresh ingredients.
The more you follow these tips, the better and tastier you will have. Rest assured, you definitely can and you will need some experience.
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How to prepare Best Iranian Aash Reshteh for 6 people - 1Touch Food Culinary Center
Aash Reshteh (traditional Iranian noodle soup) is one of the most popular Iranian dishes loved by everyone. The typical noodle soup is enjoyed in
Type: Main Dish
Cuisine: Iranian
Keywords: Aash Reshteh
Recipe Yield: 6
Preparation Time: PT0H20M
Cooking Time: PT1H00M
Total Time: PT1H20M
Recipe Ingredients:
- 1 cup white beans
- 1 cup Chickpea
- 1 cup red lentils
- 500 gram Fresh Coriander
- 500 gram Spinach
- 750 gram fresh parsley
- 500 gram dill
- 400 gram Chives
- 2 cup chicken stock
- 1 package noodles
- 1 table spoon dried mint
- 2 table spoon oil
- 1 large Onion
- 1 Tea Spoon Salt
- 1 Tea Spoon Turmeric
- 2 table spoon Flour
- 1 As Needed curd
Recipe Instructions: Aash reshteh is served with sour yogurt or kashk (also known as sun-dried yogurt). You can also garnish the soup with fried onions and stir fried dry mint powder. Aash reshte is a perfect choice as appetizer or main course. Enjoy your Meals!
5
Instructions
- Soak the beans and the chickpeas beforehand. Let them sit for about 8 hours or overnight until they are swollen.
- Wash the greens (spinach, parsley, cilantro, chives, and dills) thoroughly and let the excess water drain. Chop the greens and mix them together. Put the chopped greens inside a deep cooking pot, and add the stock. If you prefer the soup as a vegetarian or vegan choice, you can skip the stock and use plain water.
- . Add the presoaked beans and chickpeas to the pot. Add in the salt and turmeric, and allow the pot to come to a boil on medium heat.
- In a bowl, mix the flour with cold water. Mix thoroughly with a fork to avoid forming any lumps. Once the liquid is smooth and free of any lumps, add it to the pot and stir.
- Allow the pot to simmer for 25 minutes. Wash and rinse the lentils before adding them to the pot as well.
- Wait another 10 minutes until the grains are fully cooked. Break the reshteh noodles in 2 inch long parts and add them to the pot as well. Since the noodles will absorb the liquid of the soup, you may want to add some more boiling water in case the soup is too thickened. Avoid stirring too much to prevent getting the noodles from getting mushy.
- When every component of the soup is completely cooked, add two spoonfuls of kashk and allow it to simmer for 15 minutes before turning off the heat.
- Peel and chop the onion. Heat some vegetable oil inside a pan, and fry the onions on medium heat until they are golden brown and crispy.
- Remove the onions from the pan and set them on some kitchen paper towel to drain the excess oil. While the onion is cooling down, put the mint powder onto the oiled pan. Stir the mint powder for 2 minutes until the aroma is released. Turn the heat off to avoid burning the mint. You can garnish the soup with fried onions, fried mint powder and kashk.
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