Flavorful and Hearty Ash Reshteh

Savoring a warm bowl of ash reshteh on a winter evening in the Bronx led me to connect with an old Syrian chef who generously shared the recipe with me. With a newfound appreciation for Middle Eastern cuisine, I left the restaurant deciding to recreate the dish at home. Follow along as I share the traditional ash reshteh recipe, along with some unique twists to make your culinary experience even more exciting!

It was a chilly winter evening in the Bronx, and I decided to visit a Middle Eastern restaurant to warm myself up with some authentic dishes. As soon as I stepped in, the warm aroma of freshly baked bread and a bustling atmosphere greeted me. I found a cozy spot near the window and settled in to enjoy my meal.

I was scanning through the menu, trying to decide what to order when I saw a dish called “ash reshteh.” It was described as a thick soup made with beans, noodles, herbs, and spices. It sounded intriguing, and I decided to give it a try.

While I was waiting for my order, I noticed an old woman in the kitchen, who seemed to be the chef. She was wearing a colorful headscarf and had a serene smile on her face as she prepared the dishes. I could tell that she took great pride in her work and was passionate about cooking.

While I was savoring the delicious ash reshteh, I heard a sudden crash from the other side of the restaurant. A customer had accidentally broken a piece of decorative pottery while trying to take a photo. The atmosphere in the restaurant suddenly became tense, and the customer looked apologetic, while the staff members rushed to clean up the broken pieces. The old woman who had cooked my dish came out of the kitchen and started inspecting the broken pottery. She seemed concerned and sad about the loss of the beautiful piece. Her dedication and attention to detail really impressed me.

As I was finishing my meal, I mustered up the courage to approach the old woman and thank her for the delicious food. I could tell that my compliments pleased her, and we struck up a conversation. She told me that she was from Syria and had been cooking for over 50 years. She had learned to cook from her mother and grandmother and had brought her traditional recipes to the United States when she immigrated.

I was curious about the recipe for the ash reshteh and asked her if she would be willing to share it with me. At first, she hesitated. However, after some persuasion, she finally agreed to give it to me.

Ash reshteh is a Persian noodle soup that is loaded with various beans, herbs, and spices. The dish is a hearty meal in itself and can be customized to suit individual preferences. The ingredients include a mix of kidney beans, chickpeas, and lentils, which they cooked with diced onions and minced garlic in olive oil. Then, they added vermicelli noodles to the mix, along with chopped spinach, parsley, cilantro, and green onions. They seasoned the soup with dried mint, turmeric, salt, and black pepper, and simmered it until the flavors are fully infused. Finally, they topped the soup with a dollop of sour cream and fried onions for a flavorful garnish.

Many traditional side dishes and condiments can complement the flavors and textures of ash reshteh when serving the dish. Here are some examples:

• Naan bread or lavash: These traditional Iranian breads are perfect for sopping up the flavorful broth of ash reshteh.
• Yogurt: A dollop of yogurt on top of the soup can add a creamy texture and a tangy flavor that complements the herbs and spices in the dish.
• Fresh herbs: Garnish the soup with a generous amount of fresh parsley, cilantro, and green onions for an extra burst of flavor and color.
• Fried onions: Sprinkle some fried onions on top of the soup for a delicious crunch that adds texture to the dish.
• Lemon wedges: A squeeze of lemon juice can brighten up the flavors of the soup and cut through the richness of the broth.
• Sabzi khordan: Serve ash reshteh with a platter of fresh herbs and vegetables such as mint, basil, radish, and cucumbers. This traditional Persian accompaniment can add a refreshing crunch to the dish.
• Pickled vegetables: If you like a bit of tanginess, serve some pickled vegetables such as torshi or pickled garlic on the side. They can complement the flavors of ash reshteh very well.

So here is how I created the ash reshteh in my own kitchen.

Ingredients:

• 1 cup mixed beans (kidney beans, chickpeas, lentils)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup vermicelli noodles
• 1/2 cup chopped spinach
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• 1 tbsp dried mint
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 8 cups water
• 1/4 cup sour cream
• 1/4 cup kashk (optional, can be substituted with sour cream)
• 1/4 cup fried onions (for garnish)

How to make ash reshteh?

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1. Soak the mixed beans in water overnight, then drain and rinse them.
2. Heat the olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until they become translucent.
3. In the pot, add the mixed beans, turmeric, salt, and black pepper. Stir everything together until it is evenly combined.
4. Add water to a pot and bring it to a boiling point. Lower the heat and let it simmer for 1-2 hours; this will result in beans that are tender.
5. While the beans are cooking, cook the vermicelli noodles according to package instructions until al dente. Drain and set aside.
6. Simmering the mixture of beans and seasonings together, add the chopped spinach, parsley, cilantro, green onions, and mint after 10-15 minutes. Mix everything together to combine and let it continue to cook until tender.
7. In a small bowl, mix together the sour cream and kashk (if using). Add a ladleful of the hot soup to the bowl and mix well to temper the dairy.
8. Cooked vermicelli noodles should be added to the pot and stirred, ensuring all ingredients are well combined.
9. To serve, ladle the soup into bowls and top each bowl with a dollop of the sour cream and kashk mixture. Sprinkle fried onions on top for garnish.

Do you want to level up your ash reshteh experience? Here are 3 unique and exciting twists you can try at home!

Adding caramelized onions: Instead of just sautéing diced onions in your soup, try caramelizing them first for a deeper, sweeter flavor. To do this, thinly slice onions and sauté them in olive oil over low heat until they are soft and golden brown. Add them to your ash reshteh at the end of the cooking process for a delicious twist.

Using coconut milk: For a creamier, richer soup, try using coconut milk instead of sour cream or kashk. Simply add a can of coconut milk to your soup once the beans and vegetables are cooked, and simmer for a few minutes to allow the flavors to meld together.

Adding meat: While traditional ash reshteh is vegetarian, you can add meat to your soup for a heartier version. Try adding cooked chicken, beef, or lamb to the soup during the last 10-15 minutes of cooking time. The meat will absorb the flavors of the soup and add a new dimension of flavor to the dish.

And oh by the way, one unique tip for serving ash reshteh the Syrian woman shared with me is to sprinkle a small amount of ground sumac on top of each bowl before serving. Sumac is a tangy and slightly sour spice commonly used in Middle Eastern cuisine that adds a burst of flavor to the dish. It also adds a pop of color and enhances the visual appeal of the soup. Give it a try and see how it elevates the flavor profile of your ash reshteh!