Ash Reshteh (Persian Noodle Soup Recipe): Simple Vegan Meals _ Veganuary Recipes
Ash Nashdeh is one of the types of delicious Iranian soups, which is considered as the most popular Iranian soup. This delicious soup is so popular among Iranians that you can hardly find anyone who doesn't like string soup. Mashed rice is popular among Iranians in all seasons, especially in the cold season and in winter, and it is a good source of all kinds of vitamins, because the legumes used in Mashed rice have good sources for strengthening the immune system.
1/2 cup of pinto beans
1/2 cup white beans
1/2 cup of chickpeas
1/2 cup lentils
500 grams of chopped vegetables (leek, parsley, coriander)
500 grams of coarsely chopped spinach
300 grams of Ashi noodles
Curd as needed
hot onion, hot mint and hot garlic in required amount
8 glasses of water
How to prepare simple and delicious noodle soup
First step: preparation of beans
First, soak the beans the night before so that, in addition to removing their swelling, they can be cooked more easily. Be sure to change the water several times while soaking. To start cooking, first pour chickpeas, pinto beans, along with a few glasses of water into a suitable pot and put it on the heat until it cooks completely
Second step: frying the onion
While cooking the beans, chop one of the onions, then put a suitable pot on the heat and pour some oil into it. After the oil is hot, add the chopped onion to the pot and fry a little until the onion becomes soft and transparent.
Third step: adding beans
After the onion becomes soft, add some turmeric and black pepper to it. Continue frying the onion until it becomes uniform with the spices. After the beans are fully cooked, add them to the pot containing the onion and fry a little with the onion.
Fourth step: adding lentils
In the next step, add a few glasses of boiling water to the pot. Next, add the lentils to the pot and wait for about an hour until the lentils are fully cooked. After the lentils are completely cooked, clean and wash the vegetables
The fifth step: cooking the noodles
Next, chop the green vegetables (note that you should not chop the green vegetables too finely) and add them to the pot. At this stage, you should not close the lid of the pot completely, because closing the lid of the pot will cause the vegetables to become discolored. After the vegetables are completely cooked, add the noodles until the noodles are cooked and fit. At this stage, you can add curd to the soup and mix well with other ingredients. Measure the broth after adding salt. While the broth settles, fry the remaining garlic, hot mint and onion separately with some oil. If you want, you can add half of hot garlic and hot mint to the soup. At the end, after the soup is ready, decorate it with hot mint, hot garlic and hot onion and serve
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Ramadan Iftar Chicken Noodle Soup Eggless ???? سوپ بسیار خوشمزه وساده برای افطاری
Ingredients
+ chicken drumsticks : 500g
+ water : 500ml
+ salt : 1 teaspoon
+ oil : 80ml
+ onions : 1
+ carrots : 2
+ garlic : 2 clove
+ salt : 1 teaspoon
+ black pepper : half teaspoon
+ water : 600ml
+ plain flour . 2 tablespoon
+ soup noodles : half a cup
+ coriander
Persian Ash Reshteh Recipe آش رشته Noodle Soup Recipe
Please watch: Double Chocolate Cake ???? Recipe کیک چاکلیتی یا شکلاتی Best simple Rich Chocolate Cake
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#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
Ash reshteh : vegetable soup recipe iranian | how to make persian ash reshteh|آش رشته با سبزی تازه
Persian noodle soup recipe:How to make ash soup |آش رشته با سبزی تازه|آموزش آش رشته با کشک خانگیAsh reshteh | Ash reshteh
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Ingredints was used Ash reshteh
1 cup chickpeas
1 cup of kidney beans????
1cup of brown lentils
3 olive oil????
2 large onion, chopped????
10 cloves of garlic ????
2 tablespoons mint
1 bunch spinach
1 bunch chives
1 bunch parsley ????
1 bunch cilantro ????
1 tablespoon turmeric
1/2 package noodle ????
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Hello, Welcome to the muna food home channel my name is Mona , I love to cook and experiment in the kitchen, to prepare simple and quick recipes, vegan dishes, meat dishes or cheap meals. I check different recipes, if I like them I take them and share them with you. It is very important for me to know your opinion about my recipes. !! If something goes wrong, write to me and I will explain everything to you. Subscribe to new video notifications and activate them so you don't miss any new recipes|Ash reshteh
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00:00 start
01:03 slice the onion
03:49 Chop the spinach
05:22 add lentils
08:13 add noodle
10:09 add kashk as noodle
11:14 done
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PERSIAN NOODLE SOUP / ASH RESHTEH / آش رشته
Ingredients:
navy beans (soaked overnight) : ½ cup
dried chickpeas (soaked overnight) : ½ cup
green lentils (soaked overnight) : ½ cup
Chopped onion : 2 large
grated garlic : 6-7 cloves
spinach (chopped) : 200 Gr
cilantro (chopped) : 100 Gr
parsley (chopped) : 100 Gr
leeks (chopped) : 100 Gr
reshteh (linguini noodles) : 200 Gr
Kashk (Yogurt Whey) : To the desired amount
dried mint
salt : 1 Tsp
turmeric :1 Tsp
Veg Oil
Water
Instructions:
Put the navy beans and dried chickpeas in a pan and pour water over them .
cover and cook for 1 hour .
Put green lentils, cooked beans, cooked peas and herbs in a pan .
Then add water and cook for 30 minutes .
Heat the vegetable oil in a pot over medium heat.
Add the diced onion along with garlic cloves to the pot and fry until translucent.
Add salt and turmeric and mix thoroughly and let the mixture fry for few minutes.
Add the garlic and onion mixture to the soup pot.
Add the noodles (reshteh) to the pot and continue simmering for 10 minutes
Serve the meal in bowl and top it with fried onions , fried dried mint and Kashk.
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Music By Roa
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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!