Ashe Reshte

May 21, 2023May 21, 20230 1
A hearty Persian soup recipe for cold days - Ashe Reshte
in Soup

Prep

30 min

Cook

2 hours 30 min

Ready In

3 hours

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups finely sliced onions
3 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chickpeas , soaked overnight and drained
1/4 cup red kidney beans , soaked overnight and drained
1/4 cup navy beans , soaked overnight and drained
2/3 cup lentils
1 cup beef bouillon
2 cups fresh spinach , chopped
1/2 cup scallion , chopped
1/2 cup fresh parsley , chopped
1/4 cup fresh dill weed , chopped
1/2 lb beef , cut in 1/2-inch cubes
1/2 cup onion , chopped
2 garlic cloves , minced ( or to taste )
1 tablespoon olive oil
2 tablespoons yellow split peas
8 ounces persian noodles ( reshte ) or 8 ounces flat egg noodles
1 tablespoon flour or 1/2 tablespoon cornstarch
1/4 teaspoon saffron
1 teaspoon tomato paste
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons vinegar
2 tablespoons sour cream
1 tablespoon crushed of fresh mint or 1 teaspoon crushed dried mint

Nutrision Information

Servings Per Recipe
6
Calories
745
Sugar
6g
Fat
27g
Ashe Reshte is a Persian bean and noodle soup that is hearty, flavorful, and filling. It is a popular dish in Iranian cuisine and is typically served during the colder months of the year. The soup contains a variety of beans, lentils, noodles, and vegetables, making it a complete meal that is packed with fiber, protein, and essential vitamins and minerals. Ashe Reshte is an easy and inexpensive dish to make, which is why it has become a staple in many Iranian households. It can be customized to suit individual tastes by adding more or less spice, and it can be prepared in advance and stored in the freezer for later use.

Instructions

1.In a large pot, heat 3 tbsp olive oil over medium heat. Add the sliced onions, turmeric, salt and pepper to the pot, and sauté until the onions are golden brown.
2.Add the soaked chickpeas, kidney beans, navy beans, and lentils to the pot. Pour beef bouillon and 7 cups of water into the pot. Bring it to a boil and then reduce the heat to medium-low and let it simmer for 1.5 hours while stirring occasionally.
3.Add the spinach, scallion, parsley, and dill weed to the pot. Stir until the greens are wilted. Cover the lid and lower the heat to a simmer for 30 minutes.
4.In another pot, sauté beef cubes, chopped onion, and garlic with 1 tbsp olive oil. When the beef is cooked, add it to the soup pot.
5.In a small pot, cook yellow split peas in water until they are soft. Drain the water and add the peas to the soup pot.
6.In a large pot, cook egg noodles in salted boiling water until al dente. Drain the noodles and set them aside.
7.In a small pot, heat 1 tbsp oil over medium heat and add the flour or cornstarch. Stirring constantly, cook for 2-3 minutes until the flour is browned. Add 1 cup of hot soup liquid and stir continuously to eliminate all lumps. Pour the mixture into the soup pot.
8.In a small cup, dissolve 1/4 tsp saffron in hot water. Add it to the soup pot along with tomato paste, salt, and sour cream. Cook for another 20 minutes.
9.When serving, garnish with fresh mint. Enjoy!

PROS

Ashe Reshte is a hearty and filling soup that is perfect for cold days.
It is packed with healthy protein, vitamins, and fiber, and is a complete meal in a bowl.

The soup is easy to make and requires simple, inexpensive ingredients that are easily available in most grocery stores.

CONS

Ashe Reshte contains beef cubes which increases the amount of fat in the dish.

It might contain more spice than usual soups which might not be suitable for all.

HEALTH & BENEFITS

Ashe Reshte contains a variety of beans, lentils, and spinach which are all excellent sources of fiber and protein.
The soup is also rich in vitamins and minerals such as iron and calcium, which are essential for healthy bones and teeth. The saffron in the soup has also been linked to being a source of antioxidants that helps protect the body from damage caused by free radicals.

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