Ash Reshteh (Persian Herb Bean Noodle Soup)

This is the quick and lazy version, but no less delicious of the Ash Reshteh (Persian Herb Bean and Noodle Soup). In Iran, although it is loved throughout the year, this is specially prepared for Sisdeh Bedar(meaning the 13th day from Nowruz which falls on the 2nd of April) and concludes the Persian New Year festivities. The traditional version, which takes hours to make uses khashk (made from the liquid byproduct of yoghurt ) and reshteh (a starchy wheat noodles), both of which are available at Middle Eastern groceries. Fear not, the khashk can be substituted with sour cream/yoghurt and reshteh can be subbed with vermicelli , soba Japanese noodles or any other small pasta which results in a complete hearty meal-in-a-bowl that nourishes the soul.

This is a favourite at our house all year round . I make this often, most specially if someone is feeling poorly. I like to think that all the greens and spices that goes into this soup helps someone feel better. It’s also very delicious!

Meat or No meat, it’s up to you…

Ash Reshte can be made with or without meat. If I’m cooking it as a main meal, I add meatballs to make a more substantial meal. However, it is equally nourishing without the meat as it has lots of pulses for protein and makes for a delicious vegetarian dish. This is a great dish to cook if you have both vegetarians and meat eaters to cater for; all you have to do is to serve the meat balls separately and every one is happy.

If you are new to Persian cooking, you don’t have to go out of your way to get the ingredients specific to Persian dishes. I like to substitute with what I already have, so the taste is more familiar. For example, I would not go out of my way to get khask, as yoghurt is a great substitute and is more familiar to my palate. Also, the authentic Persian recipe would use advieh, which is a spice mix extensively used in Middle Eastern Cuisine. Advieh can be substituted with equal parts cumin and cinnamon, and no one will be the wiser. After you’ve dipped your toe and tried a few, so to speak, then be my guest!

What you need to make Ash Reshteh (Persian Herb Bean Noodle Soup)

Everything you need except for the herbs will probably be in your fridge and pantry. My super quick version uses canned beans and frozen chopped spinach.

• Canned Beans – I use one can of Bean Cocktail ( Chickpea,Cannelli, Red Kidney Beans and Butter Beans ) also known as Four Bean Mix. Rinse and drain the canned beans.
• English Spinach – A bunch of spinach washed and finely shredded. If I’m feeling lazy and want another shortcut, I use a packet of thawed frozen spinach.
• Herbs – Dill,Coriander,Parsley (any 2 or 3 combination)
• Dried Noodles – Use any noodles you have( like broken up spaghetti, risoni, soba). Japanese Soba noodles are the perfect substitute for the Persian reshteh. It’s got the same taste and texture and it also thickens the soup. If using long noodles like soba or spaghetti, break them up into smaller pieces.
• Fridge/Pantry Staples- Leek or Onion,Garlic,Stock Powder, Turmeric ,Salt and Pepper,Cooking Oil
• Extras – Sour Cream or thick Greek Yoghurt to serve, Crispy Fried Shallots(the very same you use in Asian dishes) provides crunch, and Mint Oil, used sparingly.

Version with Meat..

To cook with the meatballs, you need 500g of minced chicken, lean lamb or beef. Add 1 grated onion and mix together with 1 teaspoon flour and salt and pepper to taste. Form into small meatballs. Cook meatballs in a little bit of oil until lightly browned on all sides. Add to the soup near the end of cooking.

Easy does it..

• Slice the leek or onion finely. Rinse the canned beans and drain the water.
  
• Wash and dry the herbs in a colander. Pick the leaves and tender stems of the herbs and discard the woody stems. Chop herbs finely and set aside.
• Heat cooking oil in a pot or Dutch Oven on medium heat. Add the sliced leeks or onions and cook until golden .
• In the same pot,add minced garlic turmeric powder and stock powder.
• Add spinach and herbs to the pot and stir to combine about 1 minute. Add the drained beans and water.
  

• Bring to the boil, then lower the heat to simmer for about 15 minutes, stirring now and again to prevent the beans from sticking to the pot. Add more water if necessary.
• Add the broken noodles and continue cooking until the noodles are tender. The soup should be thick like porridge. If too thin, simmer some more until the desired consistency. If too thick add more water. Correct seasoning with salt and pepper.
• To serve, laddle into bowls, top with crispy onions/shallots . Serve with yoghurt and mint oil and some bread roll for a complete meal.

Keen to try more Persian recipes? Here’s my take on the delicious Persian Kebab Digi or Persian Saffron and Rosewater Ice Cream. And if you have time, please say hello, via the comments section below, I would love to hear from you.