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Ash-e Reshteh – Persian Herb, Legume and Noodle Soup
Ash = soup, Reshteh = noodles
Ingredients
- 1 cup chickpeas
- 1 cup white beans
- 1 cup black beans
- 1 cup green lentils
- 1 package parsley
- 1 package cilantro
- 1 package celery leaves
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon turmeric
- a quarter teaspoon black pepper
- 5 chopped onions
- 5 chopped garlic cloves
- 1 teaspoon flour mixed with half a cup of water
- 1 dried Persian lime, or juice of half a lemon
- 2 handfuls egg noodles
Preparation
Soak all the legumes, in separate bowls, overnight.Drain the soaking liquids.
In a pressure cooker, cook the chickpeas and black beans for half an hour,
Release the pressure from the pot, open it and add the white beans, cook for half an hour.
The cooking is done in two stages, because the chickpeas and black beans need more cooking time.
Release the pressure, open the pot and add the green lentils, and continue cooking with a regular lid, not the pressure cooker lid.
Cook for another half hour. If using dried Persian lime, add it at this stage.
Roughly chop the cilantro, parsley and celery leaves and add to the pot, cook for another half hour.
Add the salt, cumin, turmeric and black pepper to the pot.
Add the noodles and the lime, cook for another 10 minutes
Add the flour with the water, to thicken the soup, cook for another 10 minutes and turn off the heat.
Fry the onion and garlic over low heat for half an hour and add to the soup pot.
Notes:
You can use chickpeas from a canned tin
You can choose different types of legumes,
You can choose different types of herbs, such as dill, mint, spinach leaves, chard
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