| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 8.4g | 1.2g | 48.6g |
| sugars | fibre | protein | salt |
| 6.2g | 11.8g | 14.4g | 1.85g |
Why I Love Iranian Ash Reshteh
With a hearty warmth and a blend of fresh greens, the Iranian dish of Ash Reshteh has captured my heart. It reminds me of the heartiness of homemade soup on a chilly day coupled with the vibrant bursts of fresh ingredients that I have come to associate with California cuisine. The incorporation of Persian noodles, a bounty of assorted fresh greens, and an array of beans makes this recipe a delicious journey of flavors and textures that both comfort and delight the senses.
Inspiration Behind the Recipe
Being a lover of fusion cuisine, I see the culinary universe as an open field where I can explore and bring back interesting ideas to my kitchen. Often, I’ll immerse myself in traditional recipes from unfamiliar cuisines and try to create my own spin on them. For Ash Reshteh, I drew a lot of inspiration from the philosophy of Ottolenghi, an acclaimed London-based chef known for his boundary-pushing approach to traditional Middle Eastern dishes.
The Charm of Ash Reshteh
The myriad of greens and the infusion of beans, lentils, and spices in Ash Reshteh give it a unique, earthy flavor profile that I absolutely adore. It’s very reminiscent of the way Gujarati cuisine uses a potpourri of fresh herbs and legumes to create a cohesive, multi-layered dish, much like the Khichdi from my childhood.
Ash Reshteh also beautifully aligns with my affinity towards vegetarian meals saturated with whole foods that satisfy the palate and nourish the body. Laden with fiber, protein, and flavorful herbs, this Iranian dish makes a gratifying meal that’s also brimming with nutritional value.
Possible Pairings
This fulfilling soup goes wonderfully well with a side of warm pita bread. I also love pairing it with a simple cucumber and tomato salad or a tangy pickle for a complete, satisfying meal. If you’re a meat enthusiast, try serving it alongside grilled kebabs as they do in Iran or even some tandoori chicken for an Indo-Persian twist. Ash Reshteh’s inherent flexibility makes it a joy to experiment with and tailor to different tastes.
In the realm of food, there’s always room to explore, take risks, and find delicious harmony amidst the seemingly contrasting flavors. Each cuisine, each recipe has a narrative to narrate, and I’m thrilled to weave my tale into the tapestry of global gastronomy, one dish at a time.
What You’ll Need
- 12 ounces of Reshteh (Persian noodles)
- 2 cups of chopped fresh parsley
- 2 cups of chopped fresh spinach
- 2 cups of chopped fresh cilantro
- 2 cups of chopped green onions
- 1 cup of chopped fresh dill
- 1 can (15 ounce) of garbanzo beans, drained
- 1 can (15 ounce) of red kidney beans, drained
- 1/4 cup of dried lentils
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of turmeric
- 8 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of fresh lime juice
- For garnish: fried onions, sour cream, and minced garlic
Method
Step One
Begin by preparing all the fresh ingredients. Chop the parsley, spinach, cilantro, green onions, and dill. Finely chop the large onion and mince the garlic. Set these aside.
Step Two
Take a large pot and heat the olive oil over medium heat. Once the oil is heated, add the chopped onion, minced garlic, turmeric, salt, and black pepper. Sauté this mixture until the onion becomes golden.
Step Three
Add the chopped parsley, spinach, cilantro, green onions, and dill to the pot. Stir well, and continue to sauté for a further 5 minutes.
Step Four
Add the garbanzo beans, kidney beans, and lentils into the pot. Stir well, ensuring all ingredients are mixed.
Step Five
Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.
Step Six
After the soup has been simmering for 30 minutes, add the Reshteh (Persian noodles) to the pot. Let the soup continue to simmer for another 30 minutes, or until the noodles are well cooked. Remember to stir occasionally to prevent sticking.
Step Seven
Add the fresh lime juice to the soup. Stir well, then taste and adjust the seasonings if necessary.
Step Eight
Serve the Ash Reshteh hot, garnished with fried onions, sour cream, and minced garlic as desired.
