Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh)

Name: Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 liters vegetable or chicken stock; 118 milliliters chickpeas, soaked overnight in water to cover; 59 milliliters fresh dill leaves, minced; 118 milliliters dried fava beans, soaked overnight in water to cover, or 1 1/2 cups frozen lima beans; 59 milliliters dried lentils; 118 milliliters fresh cilantro, minced; 118 milliliters fresh flat-leaf parsley, minced; 1 large handful fresh mint leaves, torn into pieces; 5 cloves garlic, minced; 1 teaspoon ground turmeric; 59 milliliters kidney beans, soaked overnight in water to cover; 1 bunch leafy greens, stemmed, and coarsely chopped; 170 grams thin egg noodles or linguine, broken into thirds; 7 Tbsps olive oil; 473 milliliters plain yogurt; 6 servings Salt; 3 yellow onions

Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh)

Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh) might be just the main course you are searching for. One serving contains 637 calories, 29g of protein, and 27g of fat. This vegetarian recipe serves 6. new year eve will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. If you have linguine, ground turmeric, kidney beans, and a few other ingredients on hand, you can make it. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert.

Instructions

Dice 1 of the onions.

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Onion

Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil.

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Olive Oil

Equipment you will use

Pot

Add the onion and sauté until lightly browned, about 5 minutes.

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Onion

Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Sauté for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt. Slice the remaining 2 onions into thin half moons.

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Beans

Fava Beans

Chickpeas

Turmeric

Lentils

Clove

Garlic

Onion

Stock

Salt

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Pot

Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil.

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Olive Oil

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Frying Pan

Add the onions and fry, stirring frequently, until the onions are brown and caramelized.

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Onion

Add the remaining garlic and the mint and sauté for 1 minute. Season with salt and set aside.

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Garlic

Mint

Salt

Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes.

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Greens

Fresh Herbs

Pasta

Soup

Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.

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Yogurt

Onion

Taste

Book, using the USDA Nutrition Database

Reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. Text copyright © 2010 by Louisa Shafia. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Louisa Shafia is the founder of Lucid Food, an eco-friendly fine catering company based in New York City. A graduate of the Natural Gourmet Institute, she has worked at Millennium Restaurant and Roxanne's in the San Francisco Bay Area, and at Aquavit and Pure Food and Wine in New York.

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Wine