Ashe Reshteh is the ultimate Persian comfort food, a thick, nourishing stew that brings warmth to chilly evenings. This complex dish features a robust base of kidney beans, chickpeas, and lentils, simmered until tender and infused with the earthy aroma of turmeric. Fresh herbs like parsley, dill, and chives add a bright, grassy freshness that cuts through the richness. The soup is traditionally garnished with gheimeh (beef stewed with yellow split peas and saffron) and crispy fried mint onions, creating a stunning contrast of textures and flavors. Served with a dollop of kashke (whey) or yogurt, it’s a festive meal perfect for Yalda Night or a cozy weekend dinner.
Aush (Persian Ashe)
Description
Ashe Reshteh is the ultimate Persian comfort food, a thick, nourishing stew that brings warmth to chilly evenings. This complex dish features a robust base of kidney beans, chickpeas, and lentils, simmered until tender and infused with the earthy aroma of turmeric. Fresh herbs like parsley, dill, and chives add a bright, grassy freshness that cuts through the richness. The soup is traditionally garnished with gheimeh (beef stewed with yellow split peas and saffron) and crispy fried mint onions, creating a stunning contrast of textures and flavors. Served with a dollop of kashke (whey) or yogurt, it’s a festive meal perfect for Yalda Night or a cozy weekend dinner.Ingredients
Directions
-
In a large pot, heat 3 Tbsp. oil over medium heat. Add 2 of the sliced onions and cook until golden brown. Stir in 1 tsp. salt, 1/4 tsp. black pepper, and turmeric.
-
Pour in 10 cups of water and add the soaked kidney beans, navy beans, and chickpeas. Bring to a boil, then reduce heat and simmer for 45 minutes.
-
Add the lentils and beef broth. Continue cooking for another 35 minutes until beans and lentils are tender.
-
Add the chopped scallions, dill, parsley, spinach, and beet. Stir occasionally and cook for 20 minutes, or until the vegetables are wilted and tender. Adjust seasoning with remaining pepper and salt if needed. If the soup is too thick, add more water.
-
Add the noodles and flour. Cook for about 10 minutes, stirring occasionally, until the noodles are cooked through and the soup has thickened. Remove from heat. If making ahead, let cool and reheat gently before serving, adding water if necessary.
-
Prepare the Gheimeh garnish: In a small skillet, heat 2 Tbsp. oil. Brown the cubed beef, chopped small onion, and crushed garlic. Stir in 1/2 cup water and the yellow split peas. Cover and simmer for 20 minutes over low heat.
-
Add tomato paste, dissolved saffron, and 1/2 tsp. salt to the beef mixture. Simmer uncovered for a few more minutes until the sauce is thick and rich.
-
Prepare the Mint garnish: While the gheimeh simmers, heat 1 Tbsp. oil in a small pan. Brown the remaining sliced onion and crushed garlic until golden. Remove from heat. Crush the dried mint flakes in your hands and stir them into the onion mixture.
-
To serve, ladle the soup into bowls. Garnish with a spoonful of gheimeh, a sprinkle of the mint onion mixture, and a dollop of sour cream or kashke.
Note
Persian noodles (Reshteh) can be found in Middle Eastern markets or online. If unavailable, flat egg noodles or udon noodles are good substitutes.
Kashke (whey) is traditional but often hard to find. Sour cream, yogurt, or a mixture of milk and flour can be used as a substitute for the creamy garnish.
This soup tastes even better the next day as the flavors meld together. It freezes well; freeze without the noodles and add fresh noodles when reheating.
For a vegetarian version, omit the beef and use vegetable broth. The gheimeh can be made with extra yellow split peas and walnuts for texture.
