Ash Reshteh/Ash Kashk/ ئاش/آش رشته

This is original photo and meal prepared by SueSue (Dr. Soraya Fallah)

Ingredients:

1. Legumes:

   • Chickpeas or Garbanzo beans, mung beans, red or common beans, lentils, rice, wheat (soaked overnight if possible)

2. Fresh Herbs (to be added during the last 30 minutes of cooking):

   • Spinach
   • Fresh coriander leaves
   • Spring onions
   • Parsley

3. Dried Herbs and Spices:

   • Dried mint
   • Garlic (minced)
   • Onions (finely chopped)
   • Dried coriander leaves
   • Dry Artemisia dracunculus (tarragon)
   • Dry herb mix specialized for Ash Reshteh (available in Iranian stores)

4. Spices:

   • Turmeric powder
   • Chili powder
   • Black pepper
   • Salt

5. Thickening Ingredients:

   • Rice or wheat flour, or potato starch (optional, to achieve desired thickness)

6. Oils:

   • Sunflower oil, olive oil, and ghee (for added richness and depth of flavor)

7. Other Ingredients:

   • Iranian reshteh (traditional noodles)
   • Kashk (fermented whey; can substitute with Greek yogurt for a similar taste)

8. Liquid Base:

   • Enough water for cooking

9. Optional Additions:

   • Bone stock (meat or chicken) or stock cubes if you're not vegetarian

Instructions:

• Cook legumes in water or bone stock (if using) until tender.
• Add spices and dry herbs midway through cooking.
• Incorporate fresh herbs in the last 30 minutes for optimal flavor.
• Sauté garlic, onions, and dry herbs in a mixture of sunflower oil, olive oil, and ghee for a rich base before adding to the soup.
• Finish with reshteh and Kashk, adjusting seasoning and thickness as desired.

Here’s a step-by-step guide to make this traditional Iranian Ash Reshteh with your ingredients:

Instructions:

1. Prepare Legumes:

   • Soak garbanzo beans, chickpeas, mung beans, red or common beans, lentils, rice, and wheat overnight, if possible, for easier cooking.
   • Drain and rinse the legumes the next day.

2. Cooking the Base:

   • In a large pot, add enough water or bone stock (if using) to cook the legumes.
   • Add the soaked legumes to the pot and bring it to a boil. Lower the heat to a simmer and cook until they are tender, about 1–1.5 hours. You may need to add more water as it cooks.

3. Add Seasonings and Spices:

   • When the legumes are about halfway cooked, add turmeric powder, chili powder, black pepper, and salt to taste.
   • Add the dried herbs: dried mint, dried coriander leaves, and dried Artemisia dracunculus (tarragon). You can also add the specialized Ash Reshteh herb mix at this stage.

4. Prepare the Herb and Onion Mixture:

   • In a separate pan, heat a mixture of sunflower oil, olive oil, and ghee.
   • Sauté finely chopped onions until golden brown, then add minced garlic and cook for another 2-3 minutes.
   • Stir in a small portion of dried mint (reserve some for garnish later). Add this aromatic onion mixture to the main pot with the legumes.

5. Add Fresh Herbs:

   • When the legumes are nearly cooked, add the fresh herbs: spinach, coriander leaves, spring onions, and parsley.
   • Let the fresh herbs cook with the mixture for about 30 minutes, allowing the flavors to combine.

6. Adding Reshteh and Adjusting Thickness:

   • Add the Iranian reshteh noodles, stirring gently to prevent them from sticking together. Cook the noodles until soft.
   • To adjust the thickness, dissolve a bit of rice flour, wheat flour, or potato starch in water, then stir it into the soup to reach the desired consistency.

7. Finishing Touches:

   • Taste and adjust the seasoning if needed. Add more salt, black pepper, or chili powder as desired.
   • Swirl in some Kashk (or Greek yogurt if substituting) right before serving for a tangy flavor. Reserve extra Kashk for garnishing.

8. Garnish and Serve:

   • Serve the Ash Reshteh hot in bowls.
   • Garnish with a drizzle of Kashk, a sprinkle of dried mint, and some sautéed onions if desired.