ash-e-reshteh: persian noodle soup

ash reshteh
the other day someone asked me to share my recipe for ash reshteh (recipe comes from my mom, by the way), and it was as if a light bulb went off in my head-i realized how much i was missing one of my all time favorite foods. this delicious and hearty noodle soup is intertwined with so many of my good memories: of new year’s day celebrations, weekend lunches at grandma’s, after ski āshdelivered warmth in the alborz mountains (shemshak for those of you familiar), and those regular childhood days at  home when my mom used her (beloved) pressure cooker (toot toot toooot) to cook the beans for this soup (i so looked forward to eating). my mom is known not only for her cooking skills, but for her efficiency in the kitchen, and the pressure cooker is probably one of her favorite gadgets. for some reason, i have yet to purchase one, but one of these days (when i get over my anxiety) i think i’ll l be cooking my beans in a matter of minutes too!
this is how wikipedia describes Ash Reshteh (آش رشته‎):one of the most famous types of āsh (thick winter soup), made commonly in Iran. The ingredients used are reshteh (very thin noodles), kashk (whey-like dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.” looking at the ingredients, it’s clear that as usual, my family has our own version (the best one, of course) of a traditional dish-if you decide to make it, and i think you should, be prepared to spend a few hours ENJOYING the process…take your time, play some music, pour yourself a drink, and have fun cooking! as always, i  recommend cooking your own beans (although you could save time by using canned)-so you might want to get up and soak some right now (navy and garbanzo). every time i cook traditional persian food, i’m reminded of the abundance of natural and nutritious ingredients-this is real, non-processed food: good-for-you fresh herbs and vegetables, grains, beans, and spices. this “āsh” can easily be made vegetarian by increasing the “piaz dagh” or fried onions and using water instead of broth. noosh-e-jan!
{recipe below-click on read more}
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