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Iranian Noodle Potage - Aash e Reshteh for Yalda
Ash Reshteh is a classic Persian noodle soup with beans and herbs that is intensely aromatic, amazingly delicious, nutrient-rich, and a wholesome meal by itself. A one-pot wonder that will become your go-to recipe for a nourishing and tasty meal.
YIELDS
4
Ingredients
- 1 whole beet (with its greens preferably)
- 2 large white onion
- 1/2 teaspoon turmeric
- 2 teaspoon salt
- 1/2 teaspoon black ground pepper
- 9 cups water
- 3/4 cup mix of dried navy beans, chickpeas and red kidney beans
- 1/2 cup dried lentils
- 1 cup roughly chopped parsley
- 1/2 cup roughly chopped chives or green onion
- 1/2 cup roughly chopped dill
- 1/2 box Persian noodles (reshteh)
- 1 cup liquid whey (kashk)
- 4 cloves of garlic, finely chopped (optional)
- 1 and a half cups of crushed dried mint leaves
Directions
- Roughly chop the beet greens and dice the beets into three-quarter-inch pieces.
- Brown the onions in three tablespoons of oil in a large pot.
- Add turmeric, salt, and pepper to the pot.
- Pour the nine cups of water into the pot and add the beans and chickpeas and cover to boil.
- Once brought to a boil reduce the heat and let it cook over medium heat for an hour to be tender.
- Add lentils and cook for 55 minutes longer.
- Add all the chopped herbs with beets.
- Continue to cook for 45 minutes and stir from time to time.
- Snap the dry noodles in half and add the noodles to the pot and cook for 10 minutes, stirring occasionally from the bottom of the pot.
- Stir in the liquid whey and mix well.
- In a separate pan, brown the onion and garlic separately and set aside.
- Add dried mint flakes and quickly flash fry and remove from pan and set aside.
- Take your fried mint, garlic, and caramelized onion and add to the top of the potage when serving. Top all of that off with a drizzle of whey. Serve and enjoy!
