Aush\ Ash Reshteh (Persian noodle soup) recipe

Hi there! ready to cook?

📌ingredients:
- 300g Reshteh(Persian noodle for Aush)
- 600g herbs ( chopped scallion, parsley, dill, coriander and if you want some spinach)
- 1 cup of chickpeas
-1 cup of kidney beans
- 1 cup of pinto beans
- 0.5 cup of lentils
- 5onions
- 10 cloves of garlic
- 10 tbsp kashk
- 10 tbsp dried mint
- water
- vegetable oil
- 3 tbsp saffron
-1 tbsp black pepper
- 4 tbsp turmeric
- 1 tsp salt and red pepper
- 1 tbsp cumin

📌preparation:
just like shole zard full of techniques!
- mix the chickpeas with 1 cup of water.
- mix the kidney and pinto beans with 1 cup of water.
- let them both rest for 24 hours.
👀by doing this they will be cooked better and sooner.
- after 24 hours of resting, drain them and add them to a pot.
- add 1 tsp salt and red pepper, 1 tbsp cumin and turmeric, and black pepper.
👀the best way to get the best taste is to add the spices to the chickpeas and beans at first. you can skip the spices and add nothing to them but believe me the taste is so much different without it.
👀the most important thing is that you do not need to add more than 1 tsp salt because your kashk and reshte are both salty and that's enough for the Aush!
- add 5 cups of water and cook the ingredients for 1.5 hours on medium heat.
- chop 4 of the onions and fry them very well.
- add 2 tbsp turmeric to that and fry for 15 mins till it's crispy.
- grate the garlic and fry well.
- add 1 tbsp turmeric and fry it for 5 mins.
- add the 10 tbsp dried mint to the garlic and fry for 1 min. (when the frying is done, separate some of it for design!)
👀dried mint should not be fried because it will taste bitter. just 1 min of frying is enough!
- add the fried onions and garlic and mint to the cooking ingredients and keep cooking for 2.5 hours on low heat.
- chop 1 onion.
- span it on a piece of fabric and let that rest for 2 hours.
👀 by doing this when you fry the chopped onion later it will be very crispy and we need that for design!
- mix kashk and 1 cup of water.
- boil it for 20 mins.
👀remember to always boil every kind of kashk for 20 mins before using it because it may have brucellosis.
- after 2.5 hours of cooking, add the washed lentils and vegetables to Aush.
- add 1 cup of water.
- keep cooking on low heat for 1 hour.
- after 1 hour, add the Reshte to Aush.
👀just after you add the Reshte start stirring your Aush otherwise the Reshte will stick together!
- add the boiled kashk to the Aush.
- stir well and keep cooking on low heat for 30 mins.
- meanwhile, start frying the chopped onion.
- add 2 tbsp saffron to that and fry till it's completely crispy.
- pour your Aush into a bowl.
- add some of the fried mint and garlic for the design.
- add some kashk for the design.
👀you can mix 2 tbsp kashk with 1 tbsp saffron and add to your Aush for the design just like I did, but it's not necessary!
- finally, add the crispy onion.
- bon appetit!

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0:00 Hi there! ready to cook?
0:09 ingredients that you need
1:31 preparation
5:26 Bon appetit!

Видео Aush\ Ash Reshteh (Persian noodle soup) recipe канала Yummy Boards