ASH RESHTEH

Ash Reshteh is a traditional Persian noodle soup made with a variety of beans,lentils,herbs and thick Persian noodles(reshteh). The soup is rich in flavour, typically seasoned with turmeric,salt,and pepper, and often garnished with fried onions,mint and kasha ( fermented whey). It's hearty, comforting dish enjoyed for its nutritious ingredients and bold savory taste, often served during special occasions or as a warm filling meal.

Ash Reshteh (Persian Noodle Soup)

INGREDIENTS:

• 2 packs frozen Ash Sabzi (herb mix)

• 1 large onion, chopped

• 1 tin (250g) kidney beans, drained and rinsed

• 1 tin (265g) lentils, drained and rinsed

• 1 tin (250g) white beans, drained and rinsed

• 1 tin (265g) chickpeas, drained and rinsed

• 1 tin (250g) brown beans, drained and rinsed

• 1 tin (250g) butter beans, drained and rinsed

• 2 tablespoons oil

• 1 tablespoon salt

• 1 teaspoon pepper

• 1 teaspoon turmeric

• 2 vegetable stock cubes

• 150g Persian ash noodles

• 1 liter boiling water

• Optional: Fried onions

• Optional: Fried mint

• Optional: Kashk (fermented whey), sour cream, or Greek yogurt

INSTRUCTIONS:

Heat the oil in a large pot over medium heat. Add the chopped onions and cook until golden and soft. Add the frozen Ash Sabzi to the pot and sauté for 5 minutes, stirring occasionally. Stir in the salt, pepper, turmeric, and vegetable stock cubes. Mix well. Pour in 1 liter of boiling water and stir. Bring the mixture to a boil.

Add the drained kidney beans, lentils, white beans, chickpeas, brown beans, and butter beans. Stir to combine.

Reduce the heat to medium and let the soup simmer for 1 hour, stirring occasionally.

After 1 hour of simmering, add the Persian ash noodles and cook for 10–15 minutes, or until noodles are tender.

OPTIONAL: Garnish with fried onions, fried mint, and kashk (or substitute with sour cream or Greek yogurt).