Ash Reshteh: Traditional Persian New Year Noodle Soup
Ash Reshteh, or Persian New Year Noodle Soup, is a delightful dish frequently enjoyed during the Nowruz celebrations. Originating in a cultural tradition where the new year symbolizes fresh starts, this soup incorporates significant ingredients that represent new beginnings, giving it both a delicious and meaningful essence.
Ash Reshteh: A Cultural Dish for All Seasons
Ash Reshteh is not just a traditional soup consumed during the Persian New Year (Nowruz); it’s a hearty and nutrient-dense dish that deserves a spot on your table year-round. This noodle soup features a captivating mix of thin egg noodles in a fragrant broth seasoned with turmeric, cumin, fresh chile, and black pepper. The soup includes a medley of beans and lentils, making it both filling and nutritious. With spinach, dill, cilantro, and a zesty splash of lime juice, this soup offers layers of flavor that will enliven your palate. Topped with caramelized onions, walnuts, and a dollop of kashk (sour cream), Ash Reshteh is undeniably one of the world’s most savory soups.
Essential Ingredients for Ash Reshteh Soup
To make this exquisite soup, you need specific ingredients that create its unique flavor. Understanding these components will enhance your cooking experience.
- Beans & Lentils: This recipe calls for three varieties: borlotti (or cranberry beans), chickpeas, and lentils. Remember, the cooking times vary; therefore, it’s best to cook beans from scratch while using canned chickpeas for convenience. I recommend preparing lentils directly in the soup broth since they cook quickly.
- Stock/Broth: Water combined with homemade bouillon powder works wonders for this recipe. Avoid store-bought vegetable broths with strong tomato flavors, as they can overpower the dish.
- Noodles: Thin egg noodles are my preferred choice, but spaghetti or vermicelli work just as well. Feel free to experiment with different types like linguine for variable textures.
Game Plan for Making Ash Reshteh
Making this Persian delight can be made simpler through some strategic planning. Here are my top tips to ensure everything comes together smoothly.
- Beans Ahead: When cooking borlotti or cranberry beans, consider making double the batch and freeze them. For chickpeas, I often use canned ones for speed, while homemade beans are preferable.
- Caramelized Onions: Prepare caramelized onions days in advance; you’ll love having them ready as a topping for your soup or even on pizzas and sandwiches.
- Walnuts: Toast walnuts in advance and store them for convenience.
Enjoying Leftovers
Although noodles typically disappear quickly, the broth, beans, and lentils often remain, providing the perfect base for leftovers. Serve it on rice for a delicious lunch loaded with toppings.
Exploring More about Ash Reshteh
Over the years, many of my favorite meals have been Persian or inspired by its colorful, herb-forward dishes. If you’re curious about Ash Reshteh or Persian cuisine, here are a few recommendations:
- Andy Baraghani offers a wonderful rendition of Ash Reshteh in his book, The Cook You Want To Be.
- Cooking in Iran: Regional Recipes & Kitchen Secrets by Najmieh Batmanglij.
- For convenience, you may also find some of these ingredients available on Amazon or AliExpress.
- For baby-friendly food options, check out BIGZBBQ.
