Persian Noodle Soup (Ash Reshteh)

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Ash Reshteh, a delicious Persian noodle soup, packs a flavorful punch while being steeped in rich history. This traditional dish isn’t just popular in modern Iran but has roots that trace back centuries. It’s a warm hug on a chilly day and embodies the spirit of Persian culinary artistry.

In the grand tapestry of Persian cuisine, Ash Reshteh stands out due to its unique mix of ingredients, which includes noodles, herbs, and lentils. Each element in Ash Reshteh contributes to its signature taste, resulting in a delectable and savory harmony. The mix of fresh herbs like parsley and coriander lends an aromatic freshness that’s bursting with flavor.

Taking a little trip into its origins, the soup not only satisfies hunger but holds cultural significance that might surprise you. Historically, it’s been prepared for Nowruz, the Persian New Year, symbolizing new beginnings. It’s thought that the noodles represent the unraveling of life’s complexities, aligning with the themes of renewal and prosperity.

Regional variants of Ash Reshteh reflect its versatility as it adapts to the locale’s available ingredients. Some add more herbs or use different lentils, showcasing the adaptability and creativity within Persian cooking.

Despite its long lineage and deep roots in Persian culture, Ash Reshteh has evolved over time, adapting to modern palates while keeping its traditional essence. This fusion of past and present flavors encapsulates the dynamic nature of Persian cuisine.

Persian Noodle Soup in the Vegan Scene

Ash Reshteh isn’t just for meat-lovers. It’s gained quite a fanbase in the vegan world too, and it’s clear why. This soup is a plant-based powerhouse, filled with legumes, leafy greens, and of course, noodles. When you get a spoonful, it’s like hitting the jackpot in terms of flavor and nutrition.

One reason Ash Reshteh fits so well into the vegan diet is its rich use of spices and herbs. These bring a full-bodied taste without needing any animal-derived ingredients. The dish is naturally packed with protein from beans and lentils, and the greens contribute iron and vitamins, making it not just tasty but also nutritious.

Choosing a vegan lifestyle often centers around making sustainable and ethical food choices. Ash Reshteh aligns with this philosophy by focusing on plant-based ingredients that are both kind to the earth and to your body.

Ash Reshteh’s ability to adhere to vegan preferences speaks volumes about its versatility. It can easily be made in big batches, perfect for sharing at potlucks or when meal prepping for the week. It shows how traditional dishes can effortlessly accommodate contemporary dietary needs.

Traditions and Pairings with Persian Noodle Soup

Ash Reshteh is more than just a dish; it’s a part of cultural traditions that bring people together. Whether it’s during festive times like Nowruz or simple family get-togethers, serving this soup often signifies celebration and unity. It’s an excuse to gather around the table and enjoy not only the rich flavors but also the company of loved ones.

In Persian culture, no meal is complete without the right accompaniments, and Ash Reshteh is no exception. A wedge of fresh bread is an ideal companion, perfect for soaking up every last bit of broth. Some might even suggest a tangy side of pickled vegetables to contrast the rich flavors of the soup.

Creating a full Persian-inspired dining experience isn’t tough when you’ve got something as hearty as Ash Reshteh at the center. You could start things off with some refreshing salads like Shirazi and move on to a crispy dish like saffron rice. Finish with a sweet, rosewater-infused treat for dessert, and you’ve got a feast that pays homage to Persian culinary traditions.

This soup isn’t just for big gatherings. It works for cozy nights in as well. The communal nature of Ash Reshteh, often cooked in large pots, makes it perfect for sharing, encouraging conversation and connection. It’s a dish that invites everyone to take part and enjoy the rich history, flavors, and traditions, all in one bowl.

Ingredients

• 1.5 tablespoons extra virgin olive oil
• 2 medium onions – diced
• 5 garlic cloved – minced
• 1 1/2 teaspoons turmeric powder
• 2 tablespoons dried mint
• 1/2 cup dried chick peas (soaked overnight)
• 1/2 cup dried kidney beans (soaked overnight)
• 1 1/4 cup dried lentils
• 5 oz fresh spinach
• 1 full bunch fresh cilantro chopped (stems removed)
• 1 full bunch fresh Italian parsley chopped (stems removed)
• 4 green onions chopped
• 8 cups of high quality vegetable broth
• 2 cups water
• 6 oz reshteh noodles or any vegan friendly noodles (you can buy this on Amazon)
• 1/2 lemon squeezed
• 3/4 cup kashk mixed with 2 tbsp boiling water (for garnish) (you can buy this here) (you can also substitute sour cream or dairy free sour cream)

Instructions

1. Heat oil in large pot and cook onions over medium heat until golden brown (about 10 minutes)
2. Add garlic and cook for 3 minutes
3. Reduce heat to simmer and add turmeric and dried mint, careful that it does not burn
4. Cook about 3 minutes until fragrant
5. Add vegetable broth and water
6. Add soaked chick peas and kidney beans
7. Add salt and pepper to taste
8. Bring to a boil, and then reduce to simmer, cover
9. Allow to simmer 45 to 60 minutes or until beans are soft
10. Add Lentils and simmer 20 minutes, covered
11. Add spinach, cilantro, parsley, and green onion
12. Simmer for 30 more minutes
13. Add reshteh noodles and cook for 15 minutes
14. Add lemon juice to soup
15. Add salt and pepper to taste as needed
16. Combine boiling water with kashk and form a cream that can be added to soup
17. Serve 1 ladle into each bowl
18. Garnish with kashk and/or additional mint

Enjoy!