In Episode #12, co-hosts Bita and Beata explore 3 iconic Persian soups - Ash Reshteh | Persian Noodle and Bean Soup, Ab Ghosht | Persian Meat Stew, and Soup eh Jo | Creamy Persian Barley Soup

 

Ash Reshteh | Persian Noodle and Bean Soup

• What is it? Translation: ash means soup in Farsi;  reshteh means noodles in Farsi

- a nutritious, filling, vegetarian, cleansing soup  

• Main ingredients:  beans, herbs, and flat noodles

 

Break down of Main ingredients

• Beans - a combination of any of the following:  garbanzo beans/chickpeas, lentils, kidney beans, white beans, black-eyed peas - cook from dry form or use canned, rinsed beans

• Noodles - a flat noodle (reshteh, Persian noodles can be found in middle eastern/Persian markets or ordered online);  linguine noodles or fettuccine noodles are comparable
• Herbs - fresh is best however dried is an option - a combination of any of the following:  cilantro/coriander, parsley, dill
• Spinach - fresh is best, however frozen is a good substitute
• Spices - spices vary region to region and family to family.  Traditionally made with essences of onion, garlic, turmeric, and salt.  Beata adds a little cinnamon to her ash

 

Preparation steps

• Fry onions and garlic with spices
• Add herbs for a quick wilt
• Add broth or water and cooked beans
• Add noodles and spinach last

 

Recipe variations - adding  beets and/or leeks

 

Toppings and Mix-ins

• Kashk - a thick, strained yogurt that tastes salty and sour
• Plain yogurt 
• Modern variations - adding ranch dressing;  adding balsamic vinegar

• Special topping - fried, sliced onions sauteed with garlic, turmeric, and dried mint - modern twist, use freeze-dried, packed fried onions

 

Ask the Beats!  Today’s question is from Instagram, “Little Persian Learning”

“Is it traditional that the meat is well-done in Persian food?”

Yes - traditionally the meat in Persian stews is simmered for hours stove-top and often in a pressure cooker.   The result is tender, well-done meat.  Kabab meat is also typically well done, charbroiled while keeping juiciness - fattier meats are used or fats/oils are added as marinades to retain tenderness.

Note:  poultry cook times should be adjusted (less time for fish and chicken substitutes in recipes).

 

Recipe links from this episode:

 

• Ash Reshteh:
• • Bita’s Ash Reshteh: Aash Reshteh | Persian Noodle Soup
  • Beata’s recipe: Asheh Reshteh – Persian Noodle Soup
• Ab goosht variation:
• • Bita’s Vegan Instant Pot Moroccan Stew recipe
• Soup eh Joe:
• • Bita’s recipe: Instant Pot Persian Cream of Barley Soup | Soup eh Joe

 

Podcast production by Alvarez Audio