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The Unmanly Chef

Ash Reshteh (Persian Herb, Bean and Noodle Soup)

Ash Reshteh - Persian Herb, Bean, and Noodle Soup
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Ingredients Method

Ingredients
  

  • Golchin Raw Noodle half a bag
  • 1/2 Cup of Red Kidney Beans
  • 1/2 Cup of Chickpeas
  • 1/2 Cup of Lentils
  • 2 Cup of Chopped Parsley
  • 2 Cup of Chopped Cilantro
  • 1 Cup of Chopped Spinach
  • 1 Tbsp.
  • Sadaf 100% Natural Sabzi Aash -Dried Herbs Mix 2oz
  • 1/2 Cup of Chives
  • 5 Cloves of Garlic
  • 1 Cup of Chopped Onions
  • 3 Cups Chicken Broth
  • 1 Tbsp. Butter
  • Water lots and lots of water

Method
 

  1. Before you begin make sure you have a fairly large stockpot to make this soup in.
  2. Pour all of your beans into your large pot and then pour about 10 cups of water over them. Allow the beans to cook almost fully before stepping to the next steps. Don't ruin your Ash with undercooked beans. The heat should be at about a medium heat so they don't burn, put the cover on the pot and let them cook, monitoring their progress, for about 2 hours.
  3. Now once your beans are close to being done, in a separate pot saute your onions and garlic together with the butter. Once you've browned them, add all of your herbs and chives. Cook these at a medium heat for about 20 minutes and then transfer the cooked product to your beans.
  4. Now add your chicken broth to the pot as well. Stir and monitor the soup for another hour or so making sure the bottom doesn't burn. Once you're ready to serve the soup (Taste it make sure the beans are fully cooked, if you're not Iranian it's going to take a little bit to know what good Ash tastes like) add your noodles. Once they're cooked you can now serve the soup. You can add kashk (Dried whey) or yogurt to the soup once you're ready to serve.
  5. Enjoy!