Best Ashe Reshte Recipes
ASHE RESHTE
Persian noodle soup (ashe means soup, reshte means noodles). This one also has beans and a beef garnish. Reshte can be found in Middle Eastern food stores. From step 4 on, you'll be cooking the soup and the meat garnish simultaneously, going back and forth between them, so you may want to keep 2 timers going to keep straight when to do what. Be sure to cook over very low heat so that liquids don't evaporate much. Preparation time does not include pre-soaking of the beans. The four servings are four HEARTY servings.
Provided by echo echo
Categories Beans
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- In a dutch oven, saute' onions in 3 Tbs oil until golden; stir in turmeric through pepper. Place drained chickpeas, kidney and navy beans in the pot with the onions and add 2 1/2 qts water. Bring to a boil, cover, turn heat to low and let simmer 40 minutes.
- Add lentils and bouillon, cover again and let simmer 40 more minutes.
- Add spinach through dillweed and cook 20 minutes more, stirring occasionally.
- As soon as spinach and herbs are added to the soup, begin the meat garnish: In a medium saucepan, saute beef through garlic in 1 Tbs oil until beef is browned and onion is soft. Add 1/2 cup water and the split peas, cover and cook 20 minutes over low heat.
- Taste the soup (not the meat garnish), adjust the seasonings and add more water if too thick. Add noodles. Stir a bit of the soup liquid into the flour or cornstarch to dissolve, then stir solution back into the soup. Cook 10-12 minutes until noodles are done.
- Dissolve the saffron in 1 Tbs hot water and combine with tomato paste and 1/4 tsp salt; stir into the meat garnish (not the soup). Cover and simmer 10 minutes more.
- Stir some of the soup (not the meat garnish) into the 1/2 cup sour cream, then stir this mixture back into the soup (not the garnish). Stir in vinegar and cook a minute to heat through.
- Pour soup into 4 large soup bowls. Add a quarter of the meat garnish to each bowl but do not stir in; on top of each, float a 1/2-Tbsp dollop of sour cream; sprinkle with mint and serve.
Nutrition Facts : Calories 980.3, Fat 64.2, SaturatedFat 23.5, Cholesterol 122.2, Sodium 1047.2, Carbohydrate 79.3, Fiber 12.5, Sugar 10.2, Protein 23.8
PERSIAN NOODLE SOUP WITH MEATBALLS (ASHE RESHTE)
Lentils, black eyed peas and fine noodles make up this soup. Meatballs are dropped into simmering soup and garnished with mint, pepper and cinnamon. Ashe is the Persian word for soup and a cook is an Ash-Paz or "maker of the soup." Soups are as important today in the cuisine of modern Iran as they were in ancient Persia.
Provided by Olha7397
Categories Southwest Asia (middle East)
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash lentils and black eyed peas; combine in a large kettle with water and salt. Simmer until almost tender, about 30 to 40 minutes. Add noodles and parsley.
- Make meatballs by mixing beef, onion, cinnamon, pepper, and salt. Blend well. Shape into 1-inch meatballs. Drop into simmering soup and cook for about 30 more minutes, or until meatballs are done and noodles tender. Crush the dried mint and combine with pepper and cinnamon. Ladle soup into soup plates or large bowls and sprinkle with the mixed spices. Makes 6 servings.
- Soups and Stews The World Over.
Nutrition Facts : Calories 145.6, Fat 6.1, SaturatedFat 2.3, Cholesterol 31, Sodium 811.3, Carbohydrate 11.9, Fiber 2.1, Sugar 1.2, Protein 10.6
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