Popular Iranian soup with herbs, noodles, and beans
This is a classic Iranian beans, greens, and noodle soup. There are specific noodles you can buy at Middle Eastern markets (or online) for it but you can substitute with a linguine or any other long noodle that can stand up to cooking for a while without getting mushy.
This is the original recipe but sometimes I like to swap the raw lentils with a can of cooked lentils. Just add them in at the same time you add the beans if you do it this way.
ASH RESHTEH
Serves 4-6
INGREDIENTS:
2 tbsp extra virgin olive oil
1 yellow onion, chopped
2 tsp salt
1 tsp ground black pepper
1 tbsp turmeric
1/3 c. uncooked brown lentils
6 c. vegetable broth
2 c. water
10 oz spinach, chopped
1 bunch cilantro, chopped
1 bunch parsley, chopped
10 green onions, chopped
1-15 oz can chickpeas, drained and rinsed
1-15 oz can kidney beans, drained and rinsed
1 tbsp all-purpose flour
6 oz reshteh noodles, broken into 1" pieces
sour cream (optional), to garnish
DIRECTIONS:
Add 2 tbsp olive oil to a large pot over medium heat. Add onion, salt, pepper, and turmeric. Saute about 8 minutes or until onions are browned and very soft.
Add the lentils and saute for one minute. Add the broth and water. Bring to a boil and cook for 5 minutes. Add spinach, cilantro, parsley, green onions, chickpea and kidney beans, and broken noodles. Mix well to combine.
In a small bowl, make a slurry by mixing 1 tbsp. flour with 2 tbsp. cold water. Add slurry to the soup and cook 5 more minutes, then reduce to a simmer on medium-low heat. Cook 30 more minutes, stirring occasionally.
Ladle into bowls and top with a dollop of sour cream, if desired.
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