Ingredients with Measurements:
- 1 cup dried kidney beans
- 1 cup dried chickpeas
- 1 cup lentils
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 cup chopped spinach
- 1 cup chopped green onions
- 1 cup chopped dill
- 1 cup chopped mint
- 1 cup chopped chives
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon turmeric
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1/2 cup kashk (whey)
- 1/2 cup fried onions
- 1/2 cup dried reshteh (Persian noodles)
- 8 cups water
Special equipment needed:
- Large pot
- Immersion blender or food processor
Step-by-step instructions:
1. Soak the kidney beans, chickpeas, and lentils in water overnight.
2. Drain the beans and lentils and rinse them well.
3. In a large pot, add the beans, lentils, chopped parsley, cilantro, spinach, green onions, dill, mint, chives, onion, garlic, turmeric, salt, black pepper, and water.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2 hours, or until the beans and lentils are tender.
5. Use an immersion blender or food processor to puree the soup until it is smooth.
6. In a separate pan, heat the vegetable oil over medium heat.
7. Add the flour to the oil and stir constantly until it turns golden brown.
8. Add the kashk to the flour mixture and stir until it is well combined.
9. Add the fried onions and dried reshteh to the soup and let it simmer for another 30 minutes.
10. Add the kashk mixture to the soup and stir well.
11. Let the soup simmer for another 10 minutes.
12. Serve hot.
- Time:
Preparation time: 10 hours (including soaking time)
- Cooking time: 3 hours
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 20g
- Fiber: 15g
Substitutions for ingredients:
- You can use canned beans instead of dried beans.
- You can use fresh reshteh instead of dried reshteh.
- You can use sour cream instead of kashk.
Variations:
- You can add cooked chicken or beef to the soup.
- You can add chopped tomatoes to the soup.
- You can add saffron to the kashk mixture for a richer flavor.
Tips and tricks:
- Soak the beans and lentils overnight to reduce cooking time.
- Use an immersion blender or food processor to puree the soup for a smoother texture.
- Be careful when frying the flour, as it can burn easily.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped herbs.
Garnishes:
- Chopped herbs, such as parsley, cilantro, and mint.
Pairings:
- Serve with warm bread or pita.
Suggested side dishes:
- Salad Shirazi (Persian cucumber and tomato salad)
- Mast-o-Khiar (Persian yogurt and cucumber dip)
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the beans and lentils thoroughly to avoid food poisoning.
Food history:
- Ash Reshteh is a traditional Persian soup that is typically served during the Persian New Year (Nowruz) celebrations.
Flavor profiles:
- Ash Reshteh is a savory and hearty soup with a rich and creamy texture.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Iranian