Ash-eh reshteh is a hearty bean and noodle soup thats packed with fresh herbs.
The vegetarian soup is often made for Nowruz, the Persian New Year, but its delicious any time.
I would excitedly rush downstairs and gawk at the feast that was being prepared.
Photo:Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
The kitchen was a beautiful mess.
From the looks of it, you would think she was cooking for 100 people.
The hypnotizing aroma made my mouth water.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
And I was always happy to be my moms guinea pig.
In the winter, soup was always on hand.
One of my favorites was and still is ash-eh reshteh, which is packed full of herbs.
Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
My mom often made a big pot that would last the entire week.
Ash-eh reshteh, which is chock-full of fresh herbs, is a soup that is served on joyous occasions.
But ash-eh reshteh is made year-round, especially on a cold winter day.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
They not only create a beautiful presentation but they also add texture and balance.
Persian cooking can be laborious and sometimes require advanced preparation and patience.
She also soaks all the beans overnight.
Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
The next morning, she finely chops all the herbs.
Cooking has always been my moms love language.
Its very common for Persian women, including my mother, not to follow a recipe.
Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
They use their hands to feel the ingredients and their eyes as measuring cups.
Rinse and drain the beans.
Bring 14 cups of water to boil in a large pot.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Add scallion whites; cook, stirring occasionally, until starting to brown, about 5 minutes.
Adjust heat to maintain a simmer and cook, stirring occasionally, for 30 minutes.
Meanwhile, heat 1 tablespoon oil in the skillet over medium-high heat.
Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
After the soup has cooked for 30 minutes, add the browned onion and reshteh.
Cook, stirring occasionally, until the reshteh are tender, 15 to 20 minutes.
(If the soup seems thick, add up to 2 cups water.)
Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Remove from heat and cover to keep warm.
To prepare toppings:Heat 1 cup oil in a medium skillet over medium-high heat.
Add sliced onion and pinch of turmeric.
Cook, stirring occasionally, until the onion is golden brown, about 12 minutes.
Transfer with a slotted spoon to a paper-towel-lined plate.
Transfer with a slotted spoon to a paper-towel-lined plate.
Line a sieve with a paper towel and place over a heatproof container next to the stove.
Strain the mint and oil through the prepared sieve (discard the remaining oil).
Mix kashk (or labneh or creme fraiche) with 1 tablespoon water in a small bowl until combined.
Ladle the soup into bowls.
Top each bowl with some of the fried onions, garlic and mint.
Dollop with the kashk mixture.
Notes
Reshtehare long, thin noodles made with enriched wheat flour.
Find them at Persian or Middle Eastern markets or order them online.
it’s possible for you to also fettuccine in a pinch, but it wont be authentic.
Kashkis a very thick fermented dairy product used throughout Iran and other Middle Eastern countries.
Look for it in Persian or Middle Eastern markets or order it online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
