PERSIAN NEW YEAR'S SOUP WITH BEANS, NOODLES, AND HERBS (ASH-E-RESHTEH)
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Provided by Louisa Shafia
Categories Soup/Stew Bean Garlic Leafy Green Herb Pasta Yogurt High Fiber Dinner Lunch Mint Legume Chickpea Lentil Healthy Persian New Year Dill Cilantro Parsley Simmer Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield serves 6 to 8
Number Of Ingredients 17
Steps:
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
scott Sousa
[email protected]This was a great soup! I especially liked the addition of the herbs.
Markel
[email protected]This soup is so easy to make and it's always a hit with my family. I love that I can use up leftover beans and noodles.
Tika Kattel
[email protected]I'm not sure what I did wrong, but my soup turned out really watery. I think I might have added too much water.
Shakoor Gujjar
[email protected]This soup was a little bland for my taste. I think I'll add more spices next time.
David Wilfred
[email protected]I've made this soup several times and it's always a crowd-pleaser. It's a great way to use up leftover beans and noodles.
Md Neha
[email protected]This was my first time making Persian food and it turned out great! The soup was flavorful and the noodles were cooked perfectly.
MD:joy Hossen
[email protected]I made this soup for a party and everyone loved it! It was the perfect dish to serve on a cold winter day.
Nugussie Engida
[email protected]This soup was a bit too sour for my taste, but I think that's just a personal preference.
Imange Okah
[email protected]I'm not a huge fan of soups but this one was really good! The herbs gave it a really unique flavor.
Humayon Usman
[email protected]This soup was a hit with my family! The flavors were so rich and complex, and the noodles and beans added a great texture. I will definitely be making this again.