This soup is great for fall, and an excellent dish for vegetarians as the original recipe does not include any meat!
HOW TO MAKE AASH RESHTEH SOUP
Preparation Time: 20 minutes
Cooking Time: 3 hours
Serves: 8
WHAT YOU'LL NEED
For the Soup
- 1/4 cup oil
- 3 large onions, peeled and thinly sliced
- 10 cloves garlic, peeled and diced
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon turmeric
- 1/4 cup dried red kidney beans, soaked overnight, drained and rinsed
- 1/4 cup dried chickpeas, soaked overnight, drained and rinsed
- 2 cups dried lentils
- 12 cups water
- 8 oz Persian noodles
- 1 cup chopped fresh spring onion (or leeks)
- 1 cup dried chopped parsley
- 1 cup dried chopped cilantro
- 4 cups frozen spinach
For the Garnish
- 1/4 cup oil
- 10 cloves garlic, finely diced
- 1 teaspoon turmeric
- 1/4 cup dried spearmint flakes
- 5 springs of saffron
- 1/4 cup hot water
- 1/2 cup kashk
DIRECTIONS
- Place 1/4 cup of your oil of choice (canola or olive) in a large, heavy pot over medium heat. When the oil is hot, add the onions and garlic and sautee until they are a crispy golden-brown.
- Add salt, turmeric, freshly ground black pepper, kidney beans and chickpeas to the pot, and continue sauteing for 2 minutes.
- Pour in 12 cups of water and bring to boil. Reduce heat, cover, and allow the contents to simmer for 50 minutes, over medium heat.
- Add lentils, cover and cook for 50 minutes. Check periodically to ensure that the beans are tender.
- Break noodles in half, add noodles to the pot and cook for 10 minutes. Stir occasionally.
- Add in the spring onion (or leeks), parsley, cilantro, and spinach. Cook for another 10 minute while covered, stirring occasionally.
- Preparing the garnish: