by Chef Scotty in

Originally posted on Facebook 1.7.15

Ash-e Reshteh

Hands down one of my favorite Persian meals... especially when you're in teens and 20's temperature wise like we were today in Oklahoma. 
Ash-e Reshteh ("Ash"=soup "Reshteh"=noodle) is hearty, flavorful, nutritious, and beats the hell out of canned soups. I made a big batch today for clients, and it was practically gone by the time I left their home... perfect to leave on the stove or in a crock pot on lazy winter days. Hope you enjoy!! 


2- 15 ounce cans garbanzo beans drained and rinsed
2- 15.5 ounce cans Kidney Beans drained and rinsed
1/2 cup dry lentils (I used french green lentils… because it is what I had)
1 bunch flat leaf parsley washed, stemmed, and chopped
1 bunch fresh cilantro/coriander washed, stemmed, chopped
2 bundles of green onions, green parts only, chopped
2 medium yellow onions sliced thinly
glub of Olive Oil
2 tablespoons fresh chopped mint
3 cups fresh baby spinach washed and rough-chopped
3 ounces dry Udon noodles
2 quarts chicken stock or vegetable stock (I used vegetable today)
1 quart water
1 tablespoon ITK's "PERSIAN RUB"
2 teaspoons turmeric
a pinch of saffron
ITK's "COOK'S LINE" to taste
* “kashk” or a good substitute

Slice both yellow onions thinly. Reserve one for garnish before the soup is served (see at the end). Sauté the other in a heavy soup pot with a little olive oil, until lightly caramelized. Add the Persian Rub and cook some more. 

Add the four cans of drained/rinsed beans, plus the lentils. Mix around with your onions.

Start adding all the greens: Parsley, cilantro, mint, green onions, and spinach. Combine and sauté with the onions and beans until the greens have wilted.

Add the turmeric and saffron, followed up with the vegetable stock and water. Bring to a boil, and back down to a light simmer. Stir occasionally (beans/legumes are proteins.. proteins sink to the bottom of a soup. When they burn or “scorch” there is no way to get that taste out of your soup.) Stir occasionally making sure to bring the bottom of the pot, up to the top. Simmer for approximately an hour, until flavor is developed, lentils are cooked, and your home smells like home cooking at it's finest. Season with "Cook's Line" to taste. 

Time to add the Udon noodles. Now I use Udon, and some people like fettuccine. Any flat thin pasta/noodle will work. I like Udon, so Udon it is.... I also like saying Udon. Udon. Add the Udon whole, and mix into the soup. Simmering another 15-20 minutes, or until the noodles (Udon) are cooked. Add a little water if you’re finding the liquid level too low. Ash-e Reshteh should be a thick, hearty, bean and noodle “soup”. Some recipes add a slurry of flour… I chose to let the beans and noodles do the thickening for me.

* Kashk is a thin white, tart liquid whey, that you can always find in Mediterranean markets. Because it was Sunday, and none of the Mediterranean markets around me were open, I improvised. Actually this improvisation is pretty close, and used by a lot of persian cooks in a jam: 1 cup sour cream, 1 tablespoon red wine vinegar or fresh lime juice, and mix to a thin sauce; Condiment actually, for our purposes.

Sauté the second sliced onion in a little olive oil until caramelized. Sweet, golden brown, with a little bite.
Taste the soup for seasoning if needed. 

Ladle up a generous portion, and garnish with caramelized onions, and a dollop of Kashk. I mean… this is seriously delicious, and you’re going to love it. Perfect for the cold winter nights. "Befarma’id"!!