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Persian New Year’s Soup with Beans, Noodles, and Herbs (Ash-e-reshteh)

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Introduction

Ash-e-reshteh is a hearty and traditional Persian New Year’s Soup that brings together beans, noodles, and an array of fresh herbs. This comforting dish not only celebrates the arrival of spring but also encapsulates the essence of Persian culinary practices.

Tips for this recipe

To ensure a rich and flavorful Ash-e-reshteh, soak your beans overnight. This step is crucial for the texture of the dish. Additionally, use fresh herbs to enhance its vibrant taste profile.

Why you will love this recipe

This soup combines warmth and wholesomeness with a medley of nutritious ingredients. The layers of flavors from the various beans, coupled with the fresh herbs, make it not just nourishing but also incredibly delicious.

Ingredients

  • 1/2 cup chickpeas, soaked overnight in water to cover
  • 1/4 cup kidney beans, soaked overnight in water to cover
  • 1/2 cup dried fava beans, soaked or 1 1/2 cups frozen lima beans
  • 3 yellow onions
  • 7 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1/4 cup dried lentils
  • 14 cups vegetable or chicken stock
  • Salt (to taste)
  • 1 large handful fresh mint leaves, torn into pieces
  • 6 ounces thin egg noodles or linguine, broken into thirds
  • 1 bunch leafy greens, stemmed, and coarsely chopped
  • 1/4 cup fresh dill leaves, minced
  • 1/2 cup fresh cilantayer parsley, minced
  • 2 cups plain yogurt

Adviced equipments

Kitchen Blender, Slow Cooker (Crock Pot) / Large Stockpot, Stainless Steel Skillet or Heavy-Bottom Saucepan,
Electric Mixer with Dough Hooks, High-Speed Hand Blender, Measuring Cups and Spoons Set,
Cutting Board with Good Grip, Wooden Spoon or Spatula Set,
Pasta Hole Cutter (Optional), Food Processor with Slicing Blade (Optional).

History of the recipe

Ash-e-reshteh is a staple in Persian cuisine, often enjoyed during Nowruz, the Persian New Year. Its origins are steeped in ancient culinary traditions where soup was seen as both nourishing and symbolic of abundance. Over centuries, Ash-e-reshteh has evolved but remains a beloved dish that represents family gatherings and festive celebrations.

Fun facts about this recipe

The vibrant green color of Ash-e-reshteh is attributed to the liberal use of fresh herbs, especially mint. The name ‘Ash-e-reshteh’ literally means ‘dish of seven’, hinting at its rich composition with a diverse range of ingredients that come together harmoniously in one bowl.

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Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh)

Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh)

amanda

Equipment

  • - Kitchen Blender

  • - Slow Cooker (Crock Pot) / Large Stockpot

  • - Stainless Steel Skillet or Heavy-Bottom Saucepan

  • - Electric Mixer with Dough Hooks

  • - High-Speed Hand Blender

  • - Measuring Cups and Spoons Set

  • - Cutting Board with Good Grip

  • - Wooden Spoon or Spatula Set

  • - Pasta Hole Cutter (Optional)

  • - Food Processor with Slicing Blade (Optional)

Ingredients

  • 1/2 cup chickpeas, soaked overnight in water to cover

  • 1/4 cup kidney beans, soaked overnight in water to cover

  • 1/2 cup dried fava beans, soaked overnight in water to cover, or 1 1/2 cups frozen lima beans

  • 3 yellow onions

  • 7 tablespoons olive oil

  • 5 cloves garlic, minced

  • 1 teaspoon ground turmeric

  • 1/4 cup dried lentils

  • 14 cups vegetable or chicken stock

  • Salt

  • 1 large handful fresh mint leaves, torn into pieces

  • 6 ounces thin egg noodles or linguine, broken into thirds

  • 1 bunch leafy greens, stemmed, and coarsely chopped

  • 1/4 cup fresh dill leaves, minced

  • 1/2 cup fresh cilantro, minced

  • 1/2 cup fresh flat-leaf parsley, minced

  • 2 cups plain yogurt

Instructions

1

Instruction 1

Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and sauté until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Sauté for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt. Slice the remaining 2 onions into thin half moons. Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and sauté for 1 minute. Season with salt and set aside.
2

Instruction 2

Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.
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