Ingredients with Measurements:
- 1 cup of dried beans (kidney or navy)
- 1 cup of lentils
- 1 cup of chopped onions
- 1 cup of chopped parsley
- 1 cup of chopped spinach
- 1 cup of chopped cilantro
- 1 cup of chopped green onions
- 1 cup of chopped dill
- 1 cup of chopped mint
- 1 cup of reshteh (Persian noodles)
- 1 tablespoon of turmeric
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of dried fenugreek leaves
- 1 tablespoon of dried mint
- 1 tablespoon of dried tarragon
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- 1 tablespoon of dried thyme
- 1 tablespoon of dried rose petals (optional)
- 1 tablespoon of vegetable oil
- 8 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the beans and lentils and soak them in water for at least 2 hours or overnight.
2. In a large pot, heat the vegetable oil over medium heat and sauté the chopped onions until they are translucent.
3. Add the soaked beans and lentils to the pot and stir.
4. Add the turmeric, salt, black pepper, and dried fenugreek leaves to the pot and stir.
5. Pour 8 cups of water into the pot and bring it to a boil.
6. Reduce the heat to low and let the beans and lentils simmer for 1 hour or until they are tender.
7. Add the chopped parsley, spinach, cilantro, green onions, dill, mint, and dried herbs to the pot and stir.
8. Let the soup simmer for another 30 minutes.
9. In a separate pot, cook the reshteh according to the package instructions.
10. Drain the cooked reshteh and add it to the soup.
11. Let the soup simmer for another 10 minutes.
12. Taste the soup and adjust the seasoning if necessary.
13. Serve the soup hot with a sprinkle of dried rose petals on top (optional).
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 40 minutes
Temperature:
Medium heat for sautéing onions, high heat for boiling water, and low heat for simmering soup.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 280
Fat: 3g
Carbohydrates: 52g
Protein: 16g
Fiber: 15g
Sodium: 1000mg
Substitutions for ingredients:
- You can use any type of beans or lentils that you prefer.
- You can use fresh herbs instead of dried herbs.
- You can use any type of noodles instead of reshteh.
Variations:
- You can add chopped tomatoes or tomato paste to the soup for a tangy flavor.
- You can add cooked chicken or beef to the soup for a meaty flavor.
- You can add chopped walnuts or almonds to the soup for a crunchy texture.
Tips and tricks:
- Soaking the beans and lentils overnight will reduce the cooking time.
- You can use a pressure cooker to cook the beans and lentils in less time.
- You can freeze the soup for later use.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until it is hot.
Presentation ideas:
Serve the soup in a bowl and garnish it with a sprinkle of dried rose petals.
Garnishes:
Dried rose petals, chopped green onions, chopped cilantro, chopped parsley, chopped mint.
Pairings:
Ash-e Reshteh pairs well with bread, yogurt, and pickles.
Suggested side dishes:
Salad Shirazi, Mast-o-Khiar (yogurt and cucumber dip), Sabzi Khordan (fresh herbs platter).
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, let it simmer for longer.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
Make sure to rinse the beans and lentils thoroughly before soaking and cooking them.
Food history:
Ash-e Reshteh is a traditional Persian soup that is usually served during the Persian New Year (Nowruz) celebration.
Flavor profiles:
Ash-e Reshteh has a savory and herbaceous flavor with a hint of tanginess.
Serving suggestions:
Serve the soup hot with bread and yogurt on the side.
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Region: Iranian