Ash Reshteh (Persian Noodle Soup with Beans) is a traditional Iranian recipe for a classic hearty soup of beans and noodles in a herbed vegetable stock base. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Noodle Soup with Beans (Ash Reshteh).
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The kashk (also kishk, qurut, qurt, kurut, kurt, qqet, jameed, shilanch, chortan, aaruul or khuruud) called for in this recipe represents one of a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk or drained sour milk by shaping it and letting it dry. I have a recipe for the related qurt from Tajikistan on this site.
Ingredients:
For the ash:
125g chickpeas (soaked overnight in a bowl with the other beans and lentils)
125g red kidney beans (soaked overnight in a bowl with the other beans and lentils)
125g green lentils (soaked overnight in a bowl with the other beans and lentils)
1 large bunch fresh coriander (about 125g)
1 large bunch fresh parsley (about 125g)
1 large bunch fresh dill (about 125g)
1 bunch spring onions (green tops only)
200g fresh spinach
3 tbsp vegetable oil
1 large onion, finely diced
3 garlic cloves, crushed or minced
1/2 tsp ground turmeric
2 tsp Advieh Ash
2l vegetable stock (you can use water which is traditionally used but I like the extra depth of flavour stock brings to the dish)
150g Persian noodles — traditionally reshteh (but you can use udon noodles, spaghetti or linguine instead)
3 tbsp (heaped) kashk (add 1 tbsp at a time and mix and taste each time to see what amount suits your tastes)
Salt and freshly-ground black pepper, to taste
For the garnish:
100ml vegetable oil
1 to 2 large onions (finely sliced)
2 tsp dried mint
1 tbsp kashk (diluted with some water to make it runny for drizzling on the ash)
Method:
For the Ash: Combine the beans, lentils and chickpeas in a large bowl. Cover with plenty of water and set aside to soak over night. The following morning, drain the beans and lentils, transfer to a large saucepan and cover with water. Bring to a boil, reduce to a simmer and cook for 30 minutes. At the end of this time, drain and set aside until ready to prepare the soup (the beans will only be parboiled at this stage, they will finish cooking later).
Wash all the herbs, spinach and spring onions. Remove all the tough woody stems from the herbs and spinach. Cut the spring onions to reserve the green ends for the Ash.
In batches, pulse the herbs, spinach and spring onion greens in a food processor until they are finely chopped. As you finish each batch turn into a bowl and set aside until needed.
Take a large stockpot or equivalent and place over medium/high heat. Once hot add 3 tbsp of vegetable oil. After a minute or so add the finely diced onion and fry until it is tender and turning golden brown (about 6 minutes).
Add the garlic, turmeric and Advieh Ash, stirring until evenly distributed and aromatic (about 90 seconds).
Now add the cooked bean and lentil mixture to the stockpot. Cook for about a minute, stirring gently to coat with the onions, oil and spice.
Add the stock and bring to a boil. Reduce the heat to simmer then cover the pot with a lid and cook for approximately 30 mins to an hour. Skim off any foam which may rise to the top and stir now and again. To check if the bean mixture is cooked test a chickpea, as they take the longest to cook. The chickpea should be tender with no grainy or chalky texture to it.
Once the bean mixture is cooked, add the chopped greens and allow the Ash to simmer for about 30 minutes for the greens to fully wilt. If the Ash is too thick after the greens have wilted, add some water. The texture of the Ash should be thicker than normal soup (more like a chilli) but not so thick it feels like there is no liquid in it.
At this point add the noodles — you can snap these to the length you desire. Allow the Ash to cook with the noodles for about 20 to 30 mins. Test a noodle to see if cooked to you preferred texture (the tendency is to have them very soft).
Now add the kashk (strained, dried buttermilk) 1 tablespoon at a time, mixing it fully into the Ash as you add it. Taste as you go along.
As kashk is salty, add any extra salt to your taste and a generous amount of freshly-ground black pepper. Then give the Ash a gentle stir and simmer over low heat until it is evenly heated through.
For the Garnish: You can prepare the mint oil and fried onions in advance of/or during the cooking of the Ash.
For the mint oil — set a frying pan over low heat and add 2 tbsp of oil and 2 tsp of dried mint and let the mixture heat through for only 1 minute. Now pour it out into a bowl and set aside for when you are ready to garnish the Ash.
For the fried onions — wipe the frying pan used to make the mint oil and place it over medium heat. Add the remaining oil and let it heat through for about 1 minute. Now add the finely-sliced onion and a pinch of salt. Cook, stirring regularly, until the onion turns golden brown and is nicely caramelized (about 20 minutes). Place the onions on a paper towel to absorb the oil and set aside for when you are ready to garnish the Ash.
When you are ready to serve, ladle into bowls, drizzle with some of the diluted kashk, the mint oil and a sprinkling of onions.
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