Persian Noodle Broth

Persian Noodle Broth - Ash-e-Reshteh

Whenever I think of Ash-e-Reshteh it gives me a wonderfully warm feeling.

I could eat it anytime of the year, so I'm not one for categorising certain food for just winter!

Iranians love Broths and Soups and we have plenty from all the provinces, however, Ash-e-Reshteh is an absolute classic and one of the most well know broths in Iran.

Persian food may be daunting at first glance, but once you grasp the balance of spices, herbs and the like together with the timings, then you're in heaven, the paradise of authentic Persian cooking.

Enough for 6 people

Ingredients

For the Aash Broth

1 onion (medium)

1/4 cup oil

450g chopped spinach

2tsp salt

1/4 tsp ground black pepper

1 tsp turmeric

2 tbsp parsley (fresh finely chopped) or 1 tsp dry

120g leeks (fresh finely chopped) or 3 tbsp dry

2 tbsp dry mint

240g red kidney beans if tinned or 200g if dry

150g chick peas if tinned or 110g if dry

4 large cloves of garlic

1/2 cup green lentils

10 cups cold water

40g Reshteh noodles

Reshteh noodles

1/2 cup plain flour

1/4 water

1/4 tsp salt

Ash Broth Mix

2 onions

1/2 cup oil

1 tsp turmeric 4 tbsp dry mint

4 large cloves of garlic

Garnish to decorate on top

1 onion

4 tbsp dry mint

4 cloves garlic

1/4 cup oil

kashk 2 1/2 tbsp or plain yogurt

1/2 cup water

Method

Step 1

• In a large pan add 1/4 cup oil

• Chop the onions and fry till slightly golden brown

• Add 10 cups of water

• Add the spinach

• Add the salt, pepper, turmeric and give it a stir

• Add the all the herbs; parsley, leek and mint

• Add the lentils

• Add the pre-soaked kidney beans and chickpeas (if dry)

• Increase the heat to medium and let it come to a slight boil

• Reduce the heat and cover the top

• Allow the Ash to cook for 45 minutes

Note:

1. If you are using dry kidney beans and chickpeas, these will cook faster if you soak them the night before.

2. If you're using tinned kidney beans and chickpeas then don't add them to the Ash yet as they will go mushy. Add during the final 30 minutes before serving.

Step 2

The Ash Broth Mix

• In a frying pan pour 1/2 cup oil over medium heat

• Thinly slice 2 onions i.e. cut the onion in half and slice so that when you look at the slices they are crescent in shape

• Add the onions to the frying pan and fry until golden brown

• Add the turmeric and stir into the onions for 30 seconds

• reduce the heat

• Add the dry mint and continue stirring for 30 seconds so that the mint and the onions to not burn

• Turn off the heat

• Add the garlic and mix thoroughly

• Finally add the mix to the pot of Ash and give it a good stir

• If you are using tinned kidney beans and chick peas then add them now

• Add the Reshteh, make sure you break the Reshteh in half before adding as they are quite long. Note: If you don't have Reshteh, read Step 3 on how to make it

• Allow the Ash to cook for a further 30 minutes on a medium to low heat

Step 3

Making Reshte

If you can't find Reshteh then here's how you can make the home made version

• In a bowl add the plain flour

• Add the water and bring the flour and water together as if you were making bread

• If the dough is sticky add more flour to it

• Roll out the dough to 1mm thickness

• Cut length ways into long strands of 1.5mm width

• Sprinkle flour on the strands so that they do not stick together

• Add to Ash as per Step 2 above

Step 4

The Garnish to Decorate

• In a frying pan pour 1/4 cup oil over medium heat

• Thinly slice 1 onion i.e. cut the onion in half and slice so that when you look at the slices they are crescent in shape

• Add the onion to the frying pan and fry until golden brown

• Add the dry mint and continue stirring for 30 seconds so that the mint and the onions to not burn

• Turn off the heat

• Add the garlic and mix thoroughly

Step 5

The Kashk

• In a saucepan add the water

• Add the Kashk

• Place over a medium heat and allow to boil until the Kashk becomes a thick but still has a slightly runny consistency

Note: If you don't have Kashk then yogurt is also used so don't stress :)

Step 6

Putting it all together

Once the Ash has cooked and reduced slightly to leave a thick but still moderately runny broth, you can start adding the garnish.

• Pour the Ash into either a large bowl or small individual ones

• Add the Kashk or the yogurt

• Decorate the garnish on top of the Kashk / Yogurt, as seen in the photo

Noosh-e-Jaan. Enjoy this wonderful heart warming broth. Happy eating. 😁

Persian Noodle Broth - Ash-e-Reshteh