Why Make This Recipe
Ash Reshteh is a hearty and comforting noodle soup that’s loved for its rich flavors and nourishing ingredients. It’s not just a meal; it’s a complete experience that warms the soul. Making Ash Reshteh is an excellent choice when you seek something filling and satisfying. This dish is packed with protein from beans and lentils, making it perfect for vegetarians and anyone wanting a nutritious option. Plus, the mix of fresh herbs adds a delightful aroma and fresh taste!
How to Make Ash Reshteh
Ingredients:
- 7 cups vegetable broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup dried chickpeas, soaked overnight
- 1 cup dried lentils
- 1 cup dried navy beans, soaked overnight
- 1 package (8 oz) reshteh (Persian noodles)
- 1 cup fresh herbs (parsley, cilantro, and chives), chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- Sour cream or yogurt for serving (optional)
Directions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent.
- Add the soaked chickpeas, lentils, and navy beans. Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 30-40 minutes until the beans are tender.
- Stir in the reshteh noodles and cook for an additional 10-12 minutes, until the noodles are soft.
- Incorporate the chopped herbs, then season with salt and pepper.
- Serve hot with a dollop of sour cream or yogurt on top, if desired.
How to Serve Ash Reshteh
Ash Reshteh is best served hot. You can ladle the soup into bowls and top each serving with a spoonful of sour cream or yogurt for added creaminess. This dish pairs well with warm bread or a fresh side salad for a complete meal. Enjoy it by itself or as a starter for a bigger feast!
How to Store Ash Reshteh
To store leftovers, let the soup cool completely, then transfer it into an airtight container. Keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, you can freeze it. Just make sure to leave some space in the container for the soup to expand as it freezes. Thaw overnight in the fridge before reheating.
Tips to Make Ash Reshteh
- Make sure to soak the chickpeas and navy beans overnight for easier cooking and a smoother texture.
- Feel free to adjust the herbs based on your preference; dill or mint can also be great additions.
- If you like a thicker soup, you can mash some of the beans before adding the noodles.
- Always taste the soup before serving and adjust the salt and pepper to your liking.
Variation
You can switch up the beans and lentils used in Ash Reshteh based on what you have on hand. Some people like to add spinach or other leafy greens for an extra dose of nutrition and flavor.
FAQs
1. Can I use fresh noodles instead of reshteh?
Yes, you can use other types of fresh noodles, but the texture and flavor may vary slightly.
2. Is Ash Reshteh vegan?
Yes, this recipe is vegan-friendly as it doesn’t include any animal products.
3. How can I make Ash Reshteh gluten-free?
To make it gluten-free, substitute reshteh noodles with gluten-free pasta or rice noodles. Be sure to check that all other ingredients are gluten-free as well.
Ash Reshteh
Ingredients
Main Ingredients
- 7 cups vegetable broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup dried chickpeas, soaked overnight
- 1 cup dried lentils
- 1 cup dried navy beans, soaked overnight
- 1 package 8 oz reshteh (Persian noodles)
- 1 cup fresh herbs (parsley, cilantro, and chives), chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- Sour cream or yogurt for serving (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent.
- Add the soaked chickpeas, lentils, and navy beans. Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 30-40 minutes until the beans are tender.
- Stir in the reshteh noodles and cook for an additional 10-12 minutes, until the noodles are soft.
- Incorporate the chopped herbs, then season with salt and pepper.
- Serve hot with a dollop of sour cream or yogurt on top, if desired.