Ash Reshteh

Ash Reshteh is a hearty fulfilling soup, a firm favorite in many Persian households. This recipe is a quick and easy version suitable for the Western Kitchen, using readily available ingredients.

Course Soup

Cuisine Persian

Diet Vegetarian

Keyword beetroot, chick peas

Prep Time 30

Total Time 1

Servings servings

Calories 126kcal

Ingredients

2 440g cans red kidney beans
2 440g can chick peas
1 440g can beetroot
250 g Frozen Spinace
125 g vermicelli noodles spaghetti
2 tlbs salt
125 g butter or oil
1 large onion
2 tlbs plain flour
1 tlbs dried mint
1 tsp turmeric
kashk or yogurt to serve

Instructions

Drain the kidney beans and chick peas and place in a large saucepan
Drain the beetroot, rinsing off any excess liquid and roughly dice the beetroot, add to the saucepan with the vermicelli spaghetti.
Add the frozen spinach to the saucepan.
Add enough water to well cover, (about 2- 3 liters) and bring to boil. Turn down and simmer until the noodles are cooked.
While the noodles are cooking, place the butter, the diced onion, turmeric and mint in a microwave safe bowl and microwave on high for 2 – 3 minutes, stirring after each minute.
Stir in the flour and microwave for 2 – 3 minutes, stirring well after each minute.
Add about a cup of boiling water to the butter flour mixture and stir well, ensuring there are no lumps, add another cup of boiling water and stir well again.
Mix into the soup and continue to simmer for about 5 – 10 minutes until the soup thickens.
Serve with a dollop of prepared kashk or thick yogurt

Notes

Kashk or natural yogurt is often added at the end when serving to enhance the flavor. Although some prefer a dash of vinegar stirred through when serving.

If you wish to make this as a vegan dish, replace the butter with olive oil, and omit the yogurt, or use a vegan yogurt for a different taste.

Nutrition