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
Lil Tj
[email protected]This soup is a great way to get your daily dose of vegetables.
Ruth M Elijah (Mainiva)
[email protected]This soup is the perfect comfort food.
NOOB 26
[email protected]This is a must-try soup for any fan of Persian cuisine.
Bilal Mian
[email protected]This soup is a great way to use up leftover beans and noodles.
Nika Kornblum
[email protected]I love this soup! It's so flavorful and comforting.
Benji Tube
[email protected]This soup is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and hearty soup that's perfect for a cold winter day.
Joy Macaulay
[email protected]This is the best soup I've ever had! I'll definitely be making it again and again.
Jayden Steyn
[email protected]This soup is amazing! The flavors are so complex and rich. I love the addition of the mint and cilantro.
Xkinso
[email protected]This soup was a bit bland for my taste, but I think that's because I didn't use enough salt. I'll definitely try it again with more salt next time.
Marina Pounds
[email protected]This soup is delicious and so easy to make! I've made it several times now and it's always a hit. The leftovers are also great for lunch the next day.
Stefanos Kolovos
[email protected]This soup is a labor of love, but it's worth it! The combination of beans, noodles, and herbs is perfect, and the broth is rich and flavorful. I especially love the addition of the crispy shallots; they add a nice crunch and flavor contrast.