“Ash” means “thick soup” in Persian, and this traditional Iranian stew of beans, herbs, and noodles (“reshteh”) is all that and more. We strongly urge cooks to include the whey — it’s weird but delicious (tho vegan if you don’t).
1 cup red kidney beans
1 cup navy beans
1 cup chickpeas
1 cup lentils
5 garlic cloves
1 bunch parsley, chopped
1 bunch cilantro, chopped
1 bunch spinach, chopped
1 bunch scallion, chopped
1 bunch mint, chopped
1 teaspoon turmeric
2 cup kashk (liquid whey, optional)
salt and pepper to taste
6 ounces dried reshteh noodles (lighter and not as dense as regular pasta)
2 large onions, chopped
4 tablespoons dried mint
If using dried beans and chickpeas, soak overnight in a large pot of water and drain.
Place the chickpeas, beans and lentils in a large pot, add 8 cups of water, bring to a boil over medium-high heat.
Reduce heat to medium, cover and cook for an hour and a half or until beans are tender and thoroughly cooked.
Saute onions and garlic until translucent and a little fried but not caramelized.
Add turmeric to the onion and garlic and saute 10 minutes.
Add the chopped vegetables, onion-garlic saute and salt and pepper all to the pot of beans.
Stir well, cover and cook for another 30 on medium-low heat.
Add noodles and cook for another 20 minutes on medium-low heat.
Simmer one cup of kashk and add to soup (optional).
Add more water if needed. Taste and adjust the seasoning.
In medium pan, heat 3 tablespoons olive oil. Add sliced onions and cook over medium-high heat. Add 1/2 teaspoon turmeric powder and cook until golden and crispy.
In small pan, heat 2 tablespoons olive oil. Add the dried mint and saute for 2-3 minutes.
In a small pot heat 1 cup of kashk (optional). Serve all three in small bowls as optional garnishes for soup.Posted: Monday Mar 13,2017 03:15 PM In Soup Recipes