Persian Ashe Reshtah

submitted by MaryFillmore


This is a Persian recipe, but is similar to the aush I have had in an
Afghan restaurant. 'Ash-e' means
soup in Farsi. Persian noodles (Reshteh) are available in Middle Eastern
food shops. The author
notes that liquid kashke (whey) is svailable, but the quality isn't always
good, so she uses sour
cream. She also suggests making the soup a day ahead of serving.

Noodle Soup (Ash-e Reshteh)

1/4 cup red kidney beans, soaked
1/4 cup navy beans, soaked
1/4 cup chickpeas, soaked
3 onions, finely sliced
3 Tbsp. oil
2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. turmeric
10 cups water
1/2 cup lentils
1 cup beef broth
1/2 cup chives or scallions, coarsely chopped
1/2 cup dill weed, chopped
1/2 cup parsley, coarsely chopped
2 cups spinach (fresh or frozen), chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 lb. flat egg noodles or Persian noodles (Reshteh)
1 Tbsp. flour
1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar

*Gheimeh Garnish
1/4 lb. beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 Tbsp. oil
1/2 cup water
2 Tbsp. yellow split peas
1 tsp. tomato paste
1/4 tsp. saffron, dissolved in 1 Tbsp. hot water
1/2 tsp. salt

*Mint Garnish
1 onion, finely sliced
3 cloves garlic, crushed
1 Tbsp. oil
1 tsp. dried mint flakes


Soup instructions: In large pot, brown onions in oil. Add salt, 1/4 tsp.
of the pepper, and turmeric. Pour in water and add kidney beans. navy
beans, and chickpeas. Cover and simmer 45 minutes. Add lentils and broth.
Cook 35 minutes. Add scallions, dill, parsley, spinach, and beet. Stir
occasionally and cook 20 minutes or until done. Correct seasoning(add the
rest of the pepper if needed) and add more water if too thick. Add
noodles, flour and cook until noodles are done--about 10 minutes. If
using kashke or sour cream, set aside a heaping Tbsp. for garnish. Stir 2
Tbsp. of soup into remaining sour cream. Stir this mixture slowly into
soup. Reheat just before serving, adding more water if it's too thick.
Gheimeh: About 1/2 hour before serving, prepare gheimeh garnish. Brown
meat, onion, and garlic in oil. Stir in water and split peas. Cover and
cook 20 minutes over low heat. Add tomato paste, saffron, and salt.
Simmer covered for 10 minutes. Mint: While gheimeh is simmering, prepare
mint garnish. Brown onion and garlic in oil. Remove from heat. Crush mint
flakes in hand and stir into onion. Pour soup into tureen, garnish with
gheimeh and mint garnish and reserved sour cream by floating them on top.

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