Iranian ash reshteh
A thick Iranian soup of chickpeas, black-eyed peas, lentils, fresh herbs and reshteh noodles, finished with kashk. Makes 4 servings; hands-on preparation time is an estimate.
Ash reshteh combines simmered legumes and onion with a generous amount of herbs and Iranian noodles. This version makes 4 servings and uses equal amounts of each herb; kashk adds a tangy, dairy-rich finish.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the legumes
Put the chickpeas, black-eyed peas and lentils in a bowl, cover them with water and soak for 2 hours. Drain and rinse before cooking.
Ready to continue when: The legumes have soaked for 2 hours and are drained and rinsed.
120 min - 02
Cook the legumes with the onion
Put the drained legumes and onions in a large pot. Add 3 glasses of hot water and bring to a boil. Cook over medium heat for about 30 minutes, adding more hot water if needed. The legumes should begin to soften without falling apart.
Ready to continue when: The legumes are beginning to soften and still hold their shape; enough liquid remains in the pot to continue cooking.
30 min - 03
Add the herbs and mint
Stir in the parsley, spinach, dill, cilantro, scallions and dried mint. Cook over medium heat for about 15 minutes, uncovered, stirring occasionally.
Ready to continue when: The herbs are tender and combined with the legumes, while still retaining some color.
15 min - 04
Add the flour and reshteh
Dissolve the flour in 1 glass of cold water and pour it into the pot, stirring to prevent lumps. Add the reshteh and simmer for 10–15 minutes. If the soup is too thick, gradually add some of the reserved hot water.
Ready to continue when: The reshteh is cooked but still holds its shape, and the soup is thick yet flows when stirred.
15 min - 05
Serve with kashk
Ladle the hot soup into bowls and spoon the kashk on top or serve it on the side for each person to add as desired.
Ready to continue when: The soup is served hot, with kashk available to accompany each portion.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
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- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
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- Conservar alimentos mediante calor | Consumer www.consumer.es/seguridad-alimentaria/conservar-alimentos-mediante-calor.html
- Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre las combinaciones tiempo-temperatura necesarias para el cocinado seguro de los alimentos y las temperaturas adecuadas para el mantenimiento en caliente dialnet.unirioja.es/servlet/articulo?codigo=7956801
- - YouTube www.youtube.com/watch?v=qHZWvsRBJ6I
- Sopa de fideos persa | Recetas | Cook For Your Life www.cookforyourlife.org/es/recetas/sopa-de-fideos-persa/
- Ash reshteh - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Ash_reshteh
- Ash Reshteh: origen, ingredientes y alérgenos www.menuella.com/es/food-wiki/ash-reshteh
- Ashe Reshteh - Sopa iraní : Receta tradicional con Iran-Cuisine iran-cuisine.com/es/recipe/ashe-reshteh-sopa-irani/
- Ash-e Reshteh www.uppersiaviaje.com/sopas/aash-e-reshteh-recipe.html
- Ash reshteh: la espesa sopa iraní con fideos | Comer viajando www.jidlonacestach.cz/es/ash-reshteh/
- Cómo conservar los alimentos | Observatorio de alimentación observatorio.escueladealimentacion.es/entradas/alimentacion-y-salud/como-conservar-los-alime…
- Ash reshteh para Niños ninos.kiddle.co/Ash_reshteh
State: Published after documentary validation; no “Tested” label is shown.