Ash & Soups⚖️Harmonious Hot & Cold (Garm o Sard)

Aashe Reshteh

آش رشته اصیل سنتی با کشک، پیازداغ، سیرداغ و نعناع داغ

There are a few different techniques one can use to make Aash Reshteh, but I have chosen a combination of one or two methods to prepare this Persian recipe. Note: My pot was not large enough for this amount of aash, so I had to pour some of it into another pot to make sure there was enough room for everything!

Prep Time
40 mins
Cook Time
1 hour 45 mins
Total Time
2 hr 25 min
Servings
8-10 servings
Difficulty
Medium
Aashe Reshteh
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Sangak BreadSabzi KhordanExtra KashkTorshi
🌿Mastering Piyaz & Na’na Dagh

Aromatic Garnish Secret: The soul of any Persian Aash or soup is its finishing crown. Slice onions paper-thin for golden crispy piyaz dagh, and bloom crushed dried mint in warm oil with a pinch of turmeric for just 15 seconds off the heat so it stays emerald green.

Ingredients

مواد لازم
Servings Stepper
8 servings
Unit System
Prep ready: 0 of 11

Step-by-Step Instructions

طرز تهیه
1
Cook legumes: In a very large stockpot, cook the soaked chickpeas and beans in 8 cups of water with a pinch of salt until tender (about 45 minutes). Add the lentils and cook for another 15 minutes until all legumes are soft.
2
Add herbs: Add the chopped fresh aash herbs (sabzi) to the pot along with 1 teaspoon turmeric and black pepper. Stir well and simmer on medium heat for 20 to 25 minutes so the herbs cook down and darken.
3
Add reshteh: Break the Persian reshteh noodles into halves or thirds and gently drop them into the pot, stirring occasionally so they don't clump. Let them cook and swell for 15 to 20 minutes. Note: Taste before adding extra salt, because reshteh noodles and Kashk are already quite salty!
4
Prepare the toppings (dagh): In a skillet, fry sliced onions in oil until golden and crispy (piaz dagh); set half aside for garnish and stir the other half into the pot. Sauté minced garlic in oil for 1 minute until fragrant (sir dagh). In a separate small pan, heat oil, take off heat, add dried mint, and sizzle for 30 seconds (nana dagh).
5
Stir in kashk & assemble: Stir half of the garlic, mint oil, and 3 tablespoons of Kashk directly into the pot for deep flavor. Simmer on low for 10 minutes until thick and 'ja oftadeh'.
6
Garnish & serve: Ladle hot Aash into large bowls. Decorate the top with swirls of Kashk, crispy golden onions, fragrant garlic, and vibrant green mint oil. Serve hot! 🙂
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