Ash-e Reshteh (Persian Noodle Soup)

In Persian culture, it is common for folks to eat noodles (Reshteh in Farsi) before they start something new, such as a vacation or a new job. They are also served on the Iranian New Year’s Day called Norooz or Nowruz. I like to serve them two ways; either as Reshteh Polo which is a spiced mixture of basmati rice and roasted noodles, or as Ash-e Reshteh which is a delicious and thick noodle soup.

When I first made this for my husband, I followed an “old-school” Persian recipe that requires soaking dried beans in water for over 2 hours, simmering beef bones for homemade broth, washing and chopping spinach, and peeling garlic to crush.  Needless to say, after my initial attempt at this, I swiftly created shortcuts that kept the traditional flavor, but simply saved time.

Rather you are cooking this for the first time, or you grew up eating this in Iran, you are sure to agree that this time-saving version is delightful!!!

In a large Dutch oven, heat 1/4 cup of oil over medium heat.  Add in 4 large chopped onions and 6 teaspoons of jarred minced garlic. Saute until soft (about 8 minutes).

Add in 3 bunches of chopped green onions, 1 bunch of chopped parsley and 2 (9 ounce bags) of ready-to-eat baby spinach that has been coarsely chopped.  Saute for 10 to 12 minutes or until the herbs have given up their water and have reduced by about 75 percent.

What they look like reduced.  

 

Season with 1 teaspoon of black pepper, 1 ½ teaspoons of salt, 2 teaspoons of turmeric, 2 tablespoons of dried dill. Add in 2 (32 ounce) containers of good quality chicken or beef broth. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.

Add in 1 (15 ounce) can of drained and rinsed garbanzo beans, 1 (15 ounce) can of drained and rinsed white kidney beans, and 1 (15 ounce) can of drained and rinsed dark red kidney beans.  Add in one more (32 ounce) container of chicken or beef broth.  Cover and cook for 25 minutes.

Break them into 3rds and add in

Break 1 (12 ounce) package of Persian reshteh ( I break them into 3rds) and add to the pot.  Cook for about 10 minutes, stirring occasionally.  Add in 1/2 cup of kashk (thick whey found at Persian grocery stores) and stir well.

Make the garnish by thinly slicing one large onion and placing in a large bag, add in ¼ cup of flour and ¼ cup of corn starch. Shake the bag well and pour onions and flour into a large colander, shake colander over sink to remove extra flour. Fry onions in hot oil until golden brown and crispy.

Add 6 teaspoons of jarred garlic to 2 tablespoons of oil in a small pan set over medium-low heat. Cook and stir for 2 minutes, add  1 tablespoon of powered dried mint, stir and cook for 1 more minute. Remove from heat.

In a small bowl, add  2 tablespoons of kashk and 2 teaspoons of hot water, stir to a smooth consistency.

Add soup to bowls and garnish with crispy onions, garlic & mint, and a drizzle of kashk.