ASH-E RESHTEH (PERSIAN LEGUME SOUP)
Wonderful Persian soup.
Provided by AlliePeacock
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 12h
Yield 6
Number Of Ingredients 19
Steps:
- Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
- Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
- Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
- Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
- Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
- Serve soup with yogurt and fried red onions.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 76.3 g, Cholesterol 7.5 mg, Fat 11.3 g, Fiber 17.4 g, Protein 22.9 g, SaturatedFat 2.9 g, Sodium 434.3 mg, Sugar 11 g
PERSIAN NEW YEAR'S SOUP WITH BEANS, NOODLES, AND HERBS (ASH-E-RESHTEH)
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Provided by Louisa Shafia
Categories Soup/Stew Bean Garlic Leafy Green Herb Pasta Yogurt High Fiber Dinner Lunch Mint Legume Chickpea Lentil Healthy Persian New Year Dill Cilantro Parsley Simmer Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield serves 6 to 8
Number Of Ingredients 17
Steps:
- Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and sauté until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Sauté for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt. Slice the remaining 2 onions into thin half moons. Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and sauté for 1 minute. Season with salt and set aside.
- Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.
ASH-E-RESHTEH (PERSIAN HERBS, VEGETABLES & NOODLE SOUP)
This recipe comes from Persia and I have taken it from 'Farah's Persian Cuisine, pg 24.' My workmate is from Persia and gave me the cookbook, it is simply gorgeous and the author has added a lot of interesting detail about the region in the book. I have included soak time in this recipe. I would suggest using the tail end of your soaking time to prep everything. I would also do the frying parts of this meal whilst the pot is boiling.
Provided by Satyne
Categories Lentil
Time 3h47m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Pick over, wash and soak the beans and chickpeas for about 2 hours. In a large pot cook for 40 minutes with 6 cups water. Add salt and pepper.
- Pick over and wash the lentils and add to the pot and cook for an extra 20 minutes, stirring occasionally.
- Wash the herbs, drain the water and gently dry with a tea towel, chop finely and put aside.
- Chop and fry the onions in 1/4 cup of oil until golden. Put half aside for garnish. Add turmeric to the other half and stir-fry for a minute and add it to the soup pot.
- Add 9 cups of water to the pot. When it boils add the noodles and cook for 5 minutes.
- In a bowl, gradually add the flour to half a cup of water and blend well.
- Add this paste and the herbs to the pot and simmer for another 40 minutes.
- Mix the sour cream and buttermilk and add to the soup and stir. Cook for an extra 2 minutes.
- Empty the contents of the pot into a soup dish.
- Stir-fry the dried mint in 1/4 cup of oil for a minute and remove from heat.
- Garnish with fried mint, walnuts and the remaining fried onions.
- NOTE:.
- Dried herbs can be used if needed, 10g (3T) of dried herbs is approx equivelent of 100g fresh.
- Farah included buttermilk and sour cream for this recipe, but in Iran they use whey (Kashk) instead. They dissolve the kashk to make a thick liquid which they then add to the soup.
Nutrition Facts : Calories 414.9, Fat 23.6, SaturatedFat 3.2, Cholesterol 2.8, Sodium 563.9, Carbohydrate 43.8, Fiber 5.3, Sugar 4.6, Protein 11.7
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