How To make Persian Noodle Soup

ASH RESHTEH (Persian Herb & Noodle Soup) - Cooking with Yousef

Hi friends -

In this latest episode, I go step by step into making this authentic, classic Persian soup. This is a healthy and delicious vegetarian soup and can be made vegan by foregoing the Kashk (Persian Style Whey). I prepare mine using Kashk in the more traditional way, but you can forego that step or substitute vinegar (to taste) instead. I'll show you how, step by step.

Please share this with your friends and family and I'll be back soon. I love to hear from you guys, so please let me know in the comments how yours turned out.

Stay safe and see you soon.

Aush Ash Reshteh (Persian noodle soup) recipe

Hi there! ready to cook?

????ingredients:
- 300g Reshteh(Persian noodle for Aush)
- 600g herbs ( chopped scallion, parsley, dill, coriander and if you want some spinach)
- 1 cup of chickpeas
-1 cup of kidney beans
- 1 cup of pinto beans
- 0.5 cup of lentils
- 5onions
- 10 cloves of garlic
- 10 tbsp kashk
- 10 tbsp dried mint
- water
- vegetable oil
- 3 tbsp saffron
-1 tbsp black pepper
- 4 tbsp turmeric
- 1 tsp salt and red pepper
- 1 tbsp cumin

????preparation:
just like shole zard full of techniques!
- mix the chickpeas with 1 cup of water.
- mix the kidney and pinto beans with 1 cup of water.
- let them both rest for 24 hours.
????by doing this they will be cooked better and sooner.
- after 24 hours of resting, drain them and add them to a pot.
- add 1 tsp salt and red pepper, 1 tbsp cumin and turmeric, and black pepper.
????the best way to get the best taste is to add the spices to the chickpeas and beans at first. you can skip the spices and add nothing to them but believe me the taste is so much different without it.
????the most important thing is that you do not need to add more than 1 tsp salt because your kashk and reshte are both salty and that's enough for the Aush!
- add 5 cups of water and cook the ingredients for 1.5 hours on medium heat.
- chop 4 of the onions and fry them very well.
- add 2 tbsp turmeric to that and fry for 15 mins till it's crispy.
- grate the garlic and fry well.
- add 1 tbsp turmeric and fry it for 5 mins.
- add the 10 tbsp dried mint to the garlic and fry for 1 min. (when the frying is done, separate some of it for design!)
????dried mint should not be fried because it will taste bitter. just 1 min of frying is enough!
- add the fried onions and garlic and mint to the cooking ingredients and keep cooking for 2.5 hours on low heat.
- chop 1 onion.
- span it on a piece of fabric and let that rest for 2 hours.
???? by doing this when you fry the chopped onion later it will be very crispy and we need that for design!
- mix kashk and 1 cup of water.
- boil it for 20 mins.
????remember to always boil every kind of kashk for 20 mins before using it because it may have brucellosis.
- after 2.5 hours of cooking, add the washed lentils and vegetables to Aush.
- add 1 cup of water.
- keep cooking on low heat for 1 hour.
- after 1 hour, add the Reshte to Aush.
????just after you add the Reshte start stirring your Aush otherwise the Reshte will stick together!
- add the boiled kashk to the Aush.
- stir well and keep cooking on low heat for 30 mins.
- meanwhile, start frying the chopped onion.
- add 2 tbsp saffron to that and fry till it's completely crispy.
- pour your Aush into a bowl.
- add some of the fried mint and garlic for the design.
- add some kashk for the design.
????you can mix 2 tbsp kashk with 1 tbsp saffron and add to your Aush for the design just like I did, but it's not necessary!
- finally, add the crispy onion.
- bon appetit!

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0:00 Hi there! ready to cook?
0:09 ingredients that you need
1:31 preparation
5:26 Bon appetit!

High protein anti-inflammatory noodle soup (aush reshteh) ????????‍????

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TIMELINE
0:00 Intro
0:29 Legumes
2:10 Aromatics & spices
3:52 Green & noodles
5:10 Nutrition & toppings
6:03 Outro
6:17 Bloopers ????

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❤ Sadia

Persian Noodle Soup | Ash Reshteh | آش رشته

Ash Reshteh is a hearty soup that needs to be shared with your loved ones. It is a multi step process, but the end result is delicious. All the little additions you make and add at the end elevates the flavor.

Bon Appétit

~ Ingredients ~

1 large onion diced
2 tbsp olive oil
5 cloves garlic minced
8 cups water
1 bunch parsley
1 bunch cilantro
1 bunch spinach
1 bunch green onions
1 bunch dill
6-8 oz reshteh (150-200 grams)
1.5 cups Persian whey (KashK)
1/2 cup chickpeas
1/2 cup kidney beans or pinto beans
1 cup lentils
1 tsp turmeric
1 tsp black pepper
1.5 tsp salt

Mint Oil (Naanah Dagh)
-----------------
1/4 cup olive oil
2 tbsp dried mint

Fried Onions (Piaz Dagh)
1/4 cup olive oil
2 onions thinly sliced

- - Bon Appétit - -

Persian Ash Reshteh Recipe آش رشته Noodle Soup Recipe

Please watch: Double Chocolate Cake ???? Recipe کیک چاکلیتی یا شکلاتی Best simple Rich Chocolate Cake
--~


#ashreshtehrecipe ##iranianashrecipe #mazarcuisine #persianashreshtehrecipe




Ingredients
Chickpeas and red kidney beans 1/2 cup
Oil half cup
Onions 2large
Garlic 4cloves
Turmeric 1/2Tbsp
Dried mint 1Tbsp
Salt 1/2Tbsp
Paprika 1Tbsp
Chili flakes 1tsp
Hot water 4cups
Fresh mint and cilantro 1 bunch
Noodle half box 225g
Yogurt 1cup
Dill 1Tbsp
Salt 1/4tsp






background music by
BeatbyShahed

PERSIAN NOODLE SOUP/ BEST FOR WINTER - English

PERSIAN NOODLE SOUP
(I LEARN THIS FROM MY BELATED FATHER IN LAW)

GREEN VEGETABLE
2-3 LB FRESH SPINACH
1/2 CUP CHIVES, CHOPPED
1 BUNCH PARSLEY, CHOPPED
1 BUNCH. CILANTRO, CHOPPED
2 TBSP DRY DILL OR
1/2 CUP FRESH DILL
2 BUNCH LEEK, CHOPPED

OTHER INGREDIENTS
1 MEDIUM ONION, CHOPPED
3-4 CLOVES GARLIC, CHOPPED
1 CUP CAN KIDNEY BEAN OR 1/2 CUP DRY BEANS
1 CUP CAN CHICKPEA OR 1/2 CUP DRY BEANS
1/4 CUP. DRY LENTIL
1/2 TSP BLACK PEPPER
1 TSP. TURMERIC
1TSP. CUMIN POWDER
2 CUPS CHICKEN BROTH
4-5 CUPS WATER
1/4 CUP. BEETROOT, CHOPPED
SALT AS PER TASTE
ANY WHITE NOODLE OF YOUR CHOICE OR ANGEL HAIR PASTA

STEPS
1. WASH AND CLEAN ALL THE GREEN VEGETABLES. LET THE WATER DRY AND THAN CHOP THEM IN FOOD PROCESSOR OR WITH A KNIFE. FOOD PROCESSOR MAKES IT FAST AND EASY.

2. FRY THE ONION AND GARLIC TILL BROWN AND ADD THE GREENS. FRY TILL ALL THE REMAINING WATERS EVAPORATES.

3. NOW ADD ALL THE BEANS, SPICES, BROTH, AND WATER. PRESSURE COOK FOR 15 MINUTES. IN NORMAL POT, IN MEDIUM FLAME FOR 30 MINUTES. IF YOU ARE USING ALL DRY BEANS PUT IT RIGHT AFTER THE GREENS FRIED. IF CAN BEANS PUT IT WITH THE NOODLES.

4. AT THE END ADD THE NOODLES ROW AND ADJUST THE WATER. ADD ABOUT 1-2 CUPS IF THE SOUP IS TOO THICK. I USED PERSIAN NOODLE WHICH YOU CAN FIND IN ANY MIDDLE EASTERN STORE OR CHECK THIS LINK


5. GARNISHING IS A MUST TO BOOST THE FLAVOR OF THE SOUP.

GOOD LUCK!!!