SAEDNEWS: Arishta Ash is a traditional soup prepared for various occasions such as pilgrimage journeys, the days of Fatimiyya, or when young men leave for military service. This delicious dish is made with a variety of dried fruits and also includes noodles, giving it a rich and comforting flavor.
According to Saednews, Among the many delicious Persian soups prepared without herbs, Eriştə Aşı is one of the most popular traditional dishes of Ardabil. Packed with nutritious ingredients, this hearty soup is an excellent meal for people of all ages. If you enjoy trying different traditional foods and would like to prepare a new and flavorful dish for lunch or dinner, follow this authentic recipe for Ardabil-style Eriştə Aşı.
Ingredients | Amount |
|---|---|
Cooked legumes (chickpeas, kidney beans, lentils, white beans) | 1 cup each |
Persian soup noodles (Ash Reshteh noodles) | 1 package |
Oil | As needed |
Tomato paste | As needed |
Salt and turmeric | As needed |
Fresh, dried, or frozen sour cherries | ¾ cup |
Fresh, dried, or frozen cornelian cherries | ¼ cup |
Fresh, dried, or frozen green plums | 5–8 pieces |
Dried Bukhara plums | 8 pieces |
Dried apricots | 10 pieces |
Fried mint and fried onions (for garnish) | As needed |
Place a large pot on the stove and bring some water to a boil. For a richer flavor, you can use meat stock or bone broth instead of plain water.
Once the water starts boiling, add the washed and cleaned green plums, cornelian cherries, and sour cherries. Allow the dried fruits to soften and cook slightly before adding the legumes.
Soak the legumes overnight and change the water several times to reduce bloating. If you are short on time, soaking them for a few hours is also acceptable. You may cook the legumes in advance for convenience, but remember that lentils cook faster than the other beans. It is best to half-cook the chickpeas, kidney beans, and white beans separately before adding them to the soup. Add the raw lentils together with the semi-cooked legumes.
Break the soup noodles into halves and add them to the pot. Stir continuously with a ladle to prevent the noodles from sticking together.
Add some oil, turmeric, salt, and tomato paste to the soup. Adjust the seasoning according to your taste, especially the salt.
Slice the onions thinly and fry them with a little salt and turmeric until golden and crispy.
In another pan, fry the dried mint with a small amount of oil and turmeric.
Once the soup has fully thickened and flavors have blended together, pour it into a serving bowl and garnish with fried mint and fried onions. Some people also decorate the soup with barberries, slivered almonds, or pistachios.
This traditional soup is prepared without any herbs.
For a richer flavor, you can add small meatballs.
To prepare the meatballs, mix ground meat with salt, pepper, and dried mint, shape into tiny balls, and lightly fry them before adding them to the soup with the legumes.
If you have made Persian noodle soup before, you know the amount of noodles should be adjusted by eye depending on the desired thickness.
Adding a few spoonfuls of brewed saffron gives the soup a more beautiful color and aroma while also helping reduce bloating.
Preparation time: about 30 minutes
Cooking time: about 1 hour
Suitable for lunch, dinner, or as an appetizer
Commonly served during Ramadan as an iftar meal
The quantities listed in this recipe are suitable for 10 people.
