
Persian Noodle Broth
Updated: Jun 6, 2021
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. 😁