Saed News: Ash Reshteh is one of the traditional and famous Iranian dishes that is very popular and beloved. These days, no iftar table feels complete without Ash Reshteh.
According to the Saad News cooking service, Ash is a popular dish that, due to its nutritious ingredients, is considered a complete meal. Ash Reshteh is one of the delicious and traditional Iranian dishes that is very popular and is made in almost every part of Iran with different methods.
Making a delicious and well-cooked Ash Reshteh requires paying attention to certain tips and tricks, which will be shared in this article.
Ingredients for Ash Reshteh (for 12 servings):
Beans: 400 grams
Chickpeas: 300 grams
Lentils: 400 grams
Onions: 6
Garlic: 1 head
Ash noodles: 800 grams
Ash herbs (spinach, coriander, parsley, leek): 1.5 kg
Vegetable oil: as needed
Boiling water: 6 liters
Salt, red pepper, and turmeric: as needed
Keshk (fermented yogurt): as needed
Fried mint, fried onions, and fried garlic for decoration: as needed
Recipe for Ash Reshteh and Golden Cooking Tips:
Soak the chickpeas and beans separately for 12 hours in lukewarm water to remove any gas. Lentils do not need to be soaked. After this time, cook the chickpeas and beans separately with cold water (without salt) until they are completely softened. Cook the lentils until almost half-cooked, so they don’t become too mushy. Never add more water while cooking the beans and lentils.
After cooking, drain the beans and chickpeas, and do not use the cooking water in the Ash, as it can make the Ash lose its color.
In a large pot, add water halfway and heat it until it boils. Then, add the Ash herbs to the boiling water and reduce the heat to allow them to cook. Do not cover the pot, as covering it will darken the herbs.
Once the herbs are cooked, add the cooked beans, chickpeas, and lentils to the pot. Add some black pepper.
Grate the onions and garlic, then fry them in a pan with some oil. Be sure the onions are grated or blended in a food processor, not chopped. Grated onions will soften and become doughy, helping to create a nice, thick texture for the Ash. The onions don’t need to be fully golden, just soft. Once they’re softened, add some turmeric, then add them to the pot with the Ash and let it simmer for another 10 minutes.
Now, add the Ash noodles, reduce the heat, and allow them to cook slowly until they become soft. Stir the Ash gently every few minutes to prevent the noodles from sticking. After the noodles are cooked, if you feel the Ash doesn't have enough thickness, you can dissolve 2 tablespoons of wheat flour in some cold water and add it to the Ash. Taste and add salt to your liking.
Once the noodles are fully cooked, add two cups of boiling water to the pot and wait for it to boil again. Then, turn off the heat, cover the pot, and let it rest for 5 minutes. Afterward, serve the Ash Reshteh in a bowl and garnish with keshk, fried onions, fried garlic, and fried mint.
Golden Fried Onion Recipe:
Fried onions add a wonderful aroma and flavor to Ash, but it’s important that they are very finely chopped and dry. To make powdered, dry fried onions, slice the onions thinly and fry them in plenty of oil that is already heated. Keep in mind that the onions should be floating in the oil, so don’t add too many at once. After frying, place the onions on a wire rack to drain excess oil, then spread them on a tray. Repeat the process with fresh onions, but don’t place the newly fried onions on top of the previous batch as it will make them greasy and cause them to turn doughy.
