Aash e Reshte is a warming, nutritious soup and is totally sumptuous. It’s thick and hearty, just what you need in those cold winter months. It’s usually is made with reshte, a persian noodle which can be bought from any Iranian grocery store. Reshte is however made with wheat flour and if like me you have Coeliacs disease, substitute the reshte for a gluten-free noodle or spaghetti. It works just as well.
- 400 gr’s of Reshteh
- 2 medium onions
- 1 bunch of coriander
- 2 bunches of parsley
- 2 bunches of spinach
- 1 bunch of chives
- 1 bunch of dill
- 150 gr’s lentils
- 150 gr’s cannelloni
- 150 gr’s chick peas
- 150 gr’s pinto bean
- 1 cup Kashk or liquid whey
- ½ tablespoon turmeric
- salt and pepper to taste.
- a dash or two of lime juice ( optional)
and for the garnish
- Wash all the herbs well, remove the stems and roughly chop
- chop the onion
- Use tinned beans or soak the beans in water for at least 2-3 hours before using.
- Fry the onion in a little oil and when golden put about half aside, add the turmeric to the rest with about 4-5 cups of boiling water
- Add the lentils and beans, salt and pepper and cook for about 30 mins, until soft.
- Add more water as needed
- Add the herbs, stir in and cook for a further 15 -20 minutes
- I add a few dashes of lime juice but this is optional
- Add the reshte ( or gluten-free alternative) and leave to simmer until cooked
- When cooked remove from heat and stir in the kashk saving a little for the garnish if you wish.
- Pour into a serving dish
- Meanwhile take your fresh or dried mint and fry it in a little oil until it goes dark and gently spoon onto the top of the aash.
Now you are ready to serve. Sprinkle or decoratively add the fried onion and mint you put aside earlier on the top.