Ingredients
-
100g
Red beans
-
100g
Chickpeas
-
100g
green lentils
-
300g
Fresh spinach leaves
-
250g
Reshteh
Or spaghetti, linguine -
2
Onions
-
1 bouquet
Parsley
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1 bunch
Chives
-
1L
Vegetable broth
-
2 tablespoons
Dried mint
-
2 cloves
Garlic
-
50-100g
Kashk
-
1 teaspoon
Turmeric
Directions
Ash-e-Reshteh is a very popular soup in Iran, it is served during the Persian New Year: Nowruz which is celebrated on March 21.
Ash-e reshteh is a soup with spinach, herbs, legumes (lentils, chickpeas, beans or kidney beans), thick spaghetti-like noodles, accompanied by onions, dried mint and kashk (curdled milk). This dish symbolizes success in working in Iran.
Like any cuisine in the world, Iranian cuisine has its own customs and Ash-e-Reshteh soup is one of the great traditional dishes of this region.
Originating in Persian culinary culture, the Ash-e-Reshteh always retains its place at cultural events and family gatherings. In Iran, the preparation of this dish is often associated with special occasions such as the Persian New Year, professional success and even mourning for a loved one.
This creamy legume soup flavored with dried mint and herbs takes you to the heart of Persian culture. Indeed, Ashe Reshteh is an exquisite blend of legumes, spinach and thick noodles, all served with onions, and garnished with kashk (a curd-based dairy).
This dish is often eaten in winter or after a long day of fasting, this choice is due to the multiplicity of its nutritional components necessary for the body, especially during the winter season. Indeed, it is a complete dish and very rich in nutrients and vitamins such as minerals and proteins.
Today, Iranians continue to preserve the rituals associated with this dish, despite the different living conditions. They eat it regularly during Ramadan and for special occasions, it is also often shared with the neighborhood, and distributed to hospitals and the needy.
This soup is very present in the market of Iranian restaurateurs, it is even very popular and in demand. Ash-e-Reshteh‘s original recipe takes on average a cooking time of about 4 hours and contains pulses soaked in water for at least 8 hours. In this recipe, we offer you a simpler and faster version with the same tasty taste and the same nutritional benefits as traditional Ash-e-Reshteh.
A treat to be consumed without moderation!
Steps
|
1
Done
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Wash the bunch of parsley and the bunch of coriander, then drain them. Finely chop the bouquets of herbs. |
|
2
Done
|
Rinse the cans of red beans, lentils and chickpeas under running water. If you have non-pre-cooked legumes, cook them, but not too much! Your legumes need to stay a bit firm. |
|
3
Done
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Once the legumes have been washed (or pre-cooked), pour them with the spinach into a large Dutch oven and cover with water. |
|
4
Done
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Add the chopped herbs to the pot with a tablespoon of dried mint. |
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5
Done
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Pour the pasta (Reshteh or spaghetti, linguine) into the soup and cook for about 30 minutes. |
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6
Done
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Meanwhile prepare chop the onions and fry them in oil until they are golden brown. |
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7
Done
|
Chop the garlic cloves and fry them for 2-3 minutes in a pan when the onions are golden brown, adding the turmeric. |
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8
Done
|
Pour a little kashk (at your convenience) in the soup and dilute it. |
|
9
Done
|
TastingServe your hot Ash-e-reshteh with a little garnish (fried onions and garlic) on the underside. |
