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Aush/Ash-E Reshteh is a special soup made on the occasion of Gahambar. Read to know the recipe of how to make Persian and bean noodle soup.
Aush Soup
Gahambar is a Zoroastrian festival celebrated to honor the six seasons of the year. The Parsis pay tribute to the different phases or elements responsible for the creation of the world. These six elements are heaven, water, earth, flora, fauna and man. Each of the six Gahambars is celebrated for a period of five days. The celebrations are marked by religious services, prayers and delectable delicacies. Aush or Ash-e Reshteh is a popular Persian recipe, which is well-liked in other places as well. ‘Ash-e’ means soup in Persian, while ‘Reshteh’ is Persian noodles. This soup is prepared on every Gahambar and consumed with great pride. In case you are looking for the method of making this delicious and lip-smacking Persian bean and noodle soup, scroll through the lines below and find its recipe.
How To Make Ash-E Reshteh
Ingredients
For the Noodle Soup (Ash-e Reshteh)
- ¼ cup Red Kidney Beans (soaked)
- ¼ cup Navy Beans (soaked)
- ¼ cup Chickpeas (soaked)
- 3 Onions (finely sliced)
- 3 tbsp Oil
- 2 tsp Salt
- ½ tsp Black Pepper (ground)
- 1 tsp Turmeric
- 10 cups Water
- ½ cup Lentils
- 1 cup Beef Broth
- ½ cup Chives/ Scallions (coarsely chopped)
- ½ cup Dill Weed (chopped)
- ½ cup Parsley (coarsely chopped)
- 2 cups spinach (fresh or frozen, chopped)
- 1 Beet (peeled and chopped in ½ inch pieces)
- ½ lb Flat Egg Noodles/ Persian Noodles (Reshteh)
- 1 tbsp Flour
- 1 cup Liquid Kashke/ Sour Cream or ¼ cup Wine Vinegar
For the Gheimeh Garnish
- ¼ lb Beef (chopped into ½ inch cubes)
- 1 small Onion (chopped)
- 3 cloves Garlic (crushed)
- 2 tbsp Oil
- ½ cup Water
- 2 tbsp Yellow Split Peas
- 1 tsp Tomato Paste
- ¼ tsp Saffron (dissolved in 1 tbsp hot water)
- ½ tsp Salt
For the Mint Garnish
- 1 Onion (finely sliced)
- 3 cloves Garlic (crushed)
- 1 tbsp Oil
- 1 tsp dried Mint Flakes
Instructions
For the Soup
- Take a large pot and heat oil.
- Add onions and brown them.
- Add salt, ¼ tsp black pepper and turmeric.
- Pour water and add kidney beans, navy beans and chickpeas. Stir well.
- Cover the pot and simmer for 45 minutes.
- Stir in lentils and beef broth. Cook for another 35 minutes.
- Add scallions, dill, parsley, spinach and beet. Stir well.
- Cook for 20 minutes, stirring occasionally.
- Add noodles and flour. Cook for about 10 minutes till the noodles are done.
- Reserve 1 tbsp of kashke or sour cream for garnishing. Mix the remaining sour cream with 2 tbsp of soup.
- Stir the mixture gradually into the soup. Keep the soup aside.
- Reheat soup before serving.
For the Gheimeh Garnish
- The gheimeh garnish should be prepared ½ hour before serving.
- Heat oil in a large pot.
- Add onion, garlic and beef. Sauté till the meat turns brown.
- Pour in water and yellow split peas.
- Cover the pot and cook for about 20 minutes on low flame.
- Add tomato paste, saffron and salt. Stir.
- Simmer the mixture covered for another 10 minutes.
For the Mint Garnish
- Prepare the mint garnish while the gheimeh is being simmered.
- Heat oil in a small saucepan.
- Add onion and garlic. Sauté to brown them.
- Crush the mint flakes using your hands.
- Remove the onion from heat and add the crushed mint. Stir.
For Serving
- Ladle soup into serving bowls and garnish with gheimeh and mint.
- Decorate the soup with the reserved sour cream by floating it on top of the soup.
- Serve hot.
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