Aash Reshteh is a hearty Persian noodle soup with fresh herbs and legumes. Reshteh means noodles. The noodle for this particular Aash is a thin raw noodle, also called Reshteh Aaash رشته آش , that is usually sold in the Middle Eastern markets. Aash Reshteh is a very popular hearty soup in Iran . It is usually cooked in large quantities for big parties and large gatherings, especially in cold weather. It is enjoyed for all the fresh ingredients of herbs and legumes and it is cooked over low heat, sometimes over an open fire, until it is thick and delicious. After the Aash is cooked it is mixed with kashk which is a dried yogurt product (also sold in the Middle Eastern markets), sour cream, or yogurt. I like to use fat free Greek yogurt for its rich flavor without any added fat so I can eat bowls and bowls of it without feeling guilty! However, sour cream or kashk may be added instead.
In a large stockpot add the sauteed onions beef broth, and the next 12 ingredients on the list, stir and bring it to a boil. Reduce the heat, cover and simmer. You may substitute vegetable stock for the beef broth for the vegetarian version of this aash.
Until the lentils and rice are tender
Add the cooked legumes and simmer some more
Add more fried onions, garlic and turmeric powder. Cover and keep simmering.
These raw noodles (reshteh aash) are sold in the Middle Eastern markets, but linguine noodles make a good substitute if needed
Break the noodles into bite size pieces, cover the pot and simmer until tender. Remove from the heat, add yogurt and garnish with more yogurt and a mixture of fried onions and mint.
- 1 large yellow onion, peeled and diced medium
- 1 TBSP vegetable oil
- 7-8 cups low sodium beef broth (may substitute with chicken stock or vegetable stock)
- 2 TBSP tomato paste
- ⅓ cup short grain rice (calrose rice)
- ⅓ cup coarse bulgur
- ⅓ cup lentils
- 10 ounces fresh baby spinach leaves
- 5 ounces sliced scallions
- 5 ounces chopped fresh parsley
- 5 ounces chopped fresh cilantro
- 1 ½ TBSP dried tarragon leaves, crushed
- 1 ½ tsp dried mint leaves, crushed
- 1 ½ -2 tsp kosher salt
- ½ tsp fresh ground black pepper
- 1 ½ cups cooked pinto beans or canned pinto beans
- 1 cup cooked garbanzo beans or canned garbanzo beans
- 5 garlic cloves sliced thin
- 2 large yellow onions (about 1½ pounds), sliced thin, or 10 ounces fried onions
- 4 Tbsp vegetable oil
- 2 TBSP butter
- 1 tsp turmeric
- 5 ounces reshte aash (Raw Noodles) or linguine noodles
- ¾ cup reserved fried onions
- 2 TBSP butter
- 2 TBSP dried mint leaves
- ¼ tsp saffron (optional)
- 2 cups nonfat Greek yogurt beaten slightly with 2 TBSP cold water until smooth (divided)
- Heat 1 TBSP vegetable oil in a large stockpot. Saute the diced onion until translucent. Add the beef broth and the next 12 ingredients (up to the cooked pinto beans) to the pot
- Bring it to a boil. Cover and cook over medium low heat for 30 minutes. Stir occasionally.
- Add the cooked pinto beans and garbanzo beans. Bring it to a boil, then reduce the heat to low and continue cooking for another 30 minutes, until thickened. Add more beef broth or water as needed to maintain a thick soup consistency.
- Meanwhile in a large skillet heat the vegetable oil and butter. Add the sliced onions and saute over medium high heat until the edges start turning golden. Reduce the heat to medium and fry until all uniformly golden brown. At the onset of frying it might seem that there is not enough oil but don’t add any extra oil.
- Reserve ¾ cup of the fried onions for the top garnish.
- Add turmeric and the sliced garlic cloves to the remaining sautéed onions and sauté over low heat for 5 minutes.
- Add the turmeric mix into the stockpot and cook covered for 10 minutes over low heat.
- Break the noodles into 1-2 inch pieces and add to the pot.
- Cover the stockpot and simmer over low heat for about 20 minutes, or until the noodles are tender.
- Remove from the heat. Add the aash to a large serving bowl. Whisk 2 cups of yogurt until smooth; add couple of tablespoons of water if needed to thin it. Add 1 cup of the yogurt to the aash and stir to combine. Save the rest for garnish.
- To make the garnish for the top: In a small skillet mix the reserved ¾ cup sautéed onions, dried mint leaves and 2 teaspoons butter. Stir over low heat just until the butter melts. Add the optional saffron and stir to combine. Set aside.
- Drizzle the rest of the yogurt on top of the aash. Sprinkle with the onion and mint mixture on top of the yogurt. Serve in bowls with toasted wholegrain bread.
In Salt Lake City area find these ingredients and more at:
Black Cherry Mediterranean Market
4346 South 900 East