Ashe Reshte
Ingredients
- 3 cups finely sliced onions ⓘ
- 3 tablespoons olive oil ⓘ
- 1 teaspoon turmeric ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 cup chickpeas, soaked overnight and drained ⓘ
- 1/4 cup red kidney beans, soaked overnight and drained ⓘ
- 1/4 cup navy beans, soaked overnight and drained
- 2/3 cup lentils ⓘ
- 1 cup beef bouillon ⓘ
- 2 cups fresh spinach, chopped ⓘ
- 1/2 cup scallion, chopped ⓘ
- 1/2 cup fresh parsley, chopped ⓘ
- 1/4 cup fresh dill weed, chopped ⓘ
- 1/2 lb beef, cut in 1/2-inch cubes ⓘ
- 1/2 cup onion, chopped ⓘ
- 2 garlic cloves, minced (or to taste) ⓘ
- 1 tablespoon olive oil ⓘ
- 2 tablespoons yellow split peas ⓘ
- 8 ounces persian noodles (reshte) or 8 ounces flat egg noodles ⓘ
- 1 tablespoon flour or 1/2 tablespoon cornstarch ⓘ
- 1/4 teaspoon saffron ⓘ
- 1 teaspoon tomato paste ⓘ
- 1/4 teaspoon salt ⓘ
- 1/2 cup sour cream ⓘ
Instructions
- In a dutch oven, saute' onions in 3 Tbs oil until golden; stir in turmeric through pepper. Place drained chickpeas, kidney and navy beans in the pot with the onions and add 2 1/2 qts water. Bring to a boil, cover, turn heat to low and let simmer 40 minutes.
- Add lentils and bouillon, cover again and let simmer 40 more minutes.
- Add spinach through dillweed and cook 20 minutes more, stirring occasionally.
- As soon as spinach and herbs are added to the soup, begin the meat garnish: In a medium saucepan, saute beef through garlic in 1 Tbs oil until beef is browned and onion is soft. Add 1/2 cup water and the split peas, cover and cook 20 minutes over low heat.
- Taste the soup (not the meat garnish), adjust the seasonings and add more water if too thick. Add noodles. Stir a bit of the soup liquid into the flour or cornstarch to dissolve, then stir solution back into the soup. Cook 10-12 minutes until noodles are done.
- Dissolve the saffron in 1 Tbs hot water and combine with tomato paste and 1/4 tsp salt; stir into the meat garnish (not the soup). Cover and simmer 10 minutes more.
- Stir some of the soup (not the meat garnish) into the 1/2 cup sour cream, then stir this mixture back into the soup (not the garnish). Stir in vinegar and cook a minute to heat through.
- Pour soup into 4 large soup bowls. Add a quarter of the meat garnish to each bowl but do not stir in; on top of each, float a 1/2-Tbsp dollop of sour cream; sprinkle with mint and serve.
Nutrition & Diet Analysis (per serving)
1175
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).