Iranian noodle soup called ash-e reshteh is a traditional Persian soup made for New Years. Noodles are believed to bring good fortune. reshteh is a type of egg noodle that can be found in Middle Eastern markets. It is similar to linguine which can be substituted for reshteh. This recipe also call for that delicious sour farmers cheese called kashk. If you can’t find it you can substitute 1/2 cup of sour cream. This soup is very hearty and can easily be served as a meal by itself. We served small portions as part of our journey to Iran meal. It was served alongside a plate of fresh herbs and vegetables. Delicious!
Iranian Noodle Soup (Ash-E Reshteh)
Servings 12 cups
Ingredients
- 3 TBS extra virgin olive oil
- 2 onions chopped
- 2 tsp salt
- 2 tsp turmeric
- 1/2 tsp black pepper ground
- 1 cup parsley chopped
- 3/4 cup green onions chopped
- 2 1/2 cup spinach fresh, chopped
- 5 cup vegetable stock
- 6 cup water
- 1/2 cup lentils dried
- 15 oz kidney beans canned, drained of liquid
- 15 oz navy beans canned, drained of liquid
- 15 oz garbanzo beans canned, drained of liquid
- 4 oz reshteh or linguine
- 1 onion sliced thinly
- 3 garlic cloves minced
- 1 tsp mint dried
- 3/4 cup kashk or substitute sour cream
- 1/4 tsp ground saffron dissolved in 1 TBS hot water
Instructions
- Heat a large stock pot on medium and add 2 Tablespoons extra virgin olive oil
- When oil is hot, add 2 onions, chopped
- Season onions with 2 tsp salt, 2 tsp turmeric, and 1/2 tsp black pepper, ground
- When onions start to soften approximately 5-7 minutes, add 1 cup parsley, chopped, 3/4 cup green onions chopped and 2 1/2 cup spinach, fresh, chopped
- Cook vegetable for 5 more minutes then add 5 cups vegetable stock, 6 cups water and
- /2 cup lentils, dried
- Bring to a boil, then cover pot and simmer for 40 minutes.
- Add in: 15 oz kidney beans, canned , drained of liquid, 15 oz navy beans, canned, drained of liquid and 15 oz garbanzo beans, canned , drained of liquid,
- Stir in the 4 oz reshteh or linguine
- Cover pot, reduce heat to low and cook for 30 minutes, stirring occasionally to keep the noodles from sticking to each other.
- In the meantime, prepare the garnish by heating a small frying pan over medium-high heat.
- Add to the pan, 1 TBS extra virgin olive oil and 1 onion , sliced thinly
- Cook until onions start to brown and caramelize, reducing heat to medium to prevent burning. This can take about 15 minutes.
- Stir in with the onions 3 garlic cloves , minced
- Cook for 2 minutes and remove pan from heat.
- Stir in 1 tsp mint, dried
- Prior to serving soup, whisk 1/4 cup of soup broth with:
- /2 cup kashk or sour cream
- Stir mixture back into the soup pot.
- Garnish soup with mint mixture and
- /4 cup kashk or sour cream
- /4 tsp ground saffron , dissolved in 1 TBS hot water
