How To make Persian Noodle Soup
3 lg Onions, peeled and thinly
-sliced 3 T Oil
2 t Salt
1/2 t Freshly ground black pepper
1 t Turmeric
10 c Water
1/4 c Dried red kidney beans,
-washed and soaked in cold -water for 2 hours and -drained 1/4 c Dried navy beans
1/4 c Dried chickpeas
1/2 c Lentils
1/2 c Beef broth, preferably
-homemade 1/2 c Coarsely chopped fresh
-chives or scallions 1/2 c Chopped fresh dill
1/2 c Coarsely chopped fresh
-parsley 6 c Spinach, washed and chopped
-OR 3 c Frozen spinach, chopped
1 Fresh beet, peeled and diced
-in 1/2" pieces 1/2 lb Persian noodles (reshteh)
-OR 1/2 lb Linguine noodles
1 T All-purpose flour
1 c Liquid whey (kashk)
-OR 1/4 c Wine vinegar
Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat. Add lentils and beef broth. Cook 55 minutes longer. Add chopped chives or scallions, dill, parsley, spinach and beet. Continue cooking, stirring from time to time, for 1-1/2 hours or until the beans are tender. Correct seasoning and add water if the soup is too thick. Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well. Pour the soup into a tureen and serve.
How To make Persian Noodle Soup's Videos
Chicken Noodle Soup (Delicious Family Recipe) - Cooking with Yousef
Hi Friends -
Today, we make one of my favorite soups, Chicken Noodle Soup using our old family recipe. Since the weather has gotten colder, I thought it would be a good time to prepare this dish to warm you up! This is a slight departure from my usual Persian Dishes, but it is a recipe that we've been preparing the same way in my family for a very long time. It is simple to make, delicious and nutritious. Please note, one of the ingredients is misnamed in the video, but it is listed correctly below.
Our family loves it and I'm sure you will too.
Please take care and I'll see you soon my friends.
Ingredients:
- 5 Chicken Legs (with bone, we take it out when we serve) and 3 to 4 Chicken Strips
- Handful of Cilantro and Parsley
- 2 Medium Size Carrots
- 1 Cup Green Peas
- 3 Potatoes
- 1 Onion
- 1 Lime or lemon
- Spaghetti
- 1 Liter Chicken Stock (or Bone Stock)
- 1 Teaspoon Salt
- 1 1/2 Teaspoon Black Pepper
- 1/4 Teaspoon Red Pepper
- 1 1/2 Teaspoon Turmeric
- 1/4 Teaspoon Cumin Powder (please note, I made a mistake in the video)
- 1/4 Teaspoon Cilantro Seed Powder (Coriander)
- 1 Serrano Pepper (optional)
Persian Aush Reshteh Soup!
My take on this popular Persian soup - Aush Reshteh! I’ve loved this since I was in college and had to share it with you guys! Let me know what you think in the comments!
#persianfood #aushreshteh #souprecipe
Recipe can be found here
High protein anti-inflammatory noodle soup (aush reshteh) ????????????
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0:29 Legumes
2:10 Aromatics & spices
3:52 Green & noodles
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❤ Sadia
Persian Noodle Soup | آش رشته | Fast, Easy and Healthy Recipe
Hello guys. Today we want to cook an absolutely delicious soup, called Ash Reshteh. آش رشته.
Aush Ash Reshteh (Persian noodle soup) recipe
Hi there! ready to cook?
????ingredients:
- 300g Reshteh(Persian noodle for Aush)
- 600g herbs ( chopped scallion, parsley, dill, coriander and if you want some spinach)
- 1 cup of chickpeas
-1 cup of kidney beans
- 1 cup of pinto beans
- 0.5 cup of lentils
- 5onions
- 10 cloves of garlic
- 10 tbsp kashk
- 10 tbsp dried mint
- water
- vegetable oil
- 3 tbsp saffron
-1 tbsp black pepper
- 4 tbsp turmeric
- 1 tsp salt and red pepper
- 1 tbsp cumin
????preparation:
just like shole zard full of techniques!
- mix the chickpeas with 1 cup of water.
- mix the kidney and pinto beans with 1 cup of water.
- let them both rest for 24 hours.
????by doing this they will be cooked better and sooner.
- after 24 hours of resting, drain them and add them to a pot.
- add 1 tsp salt and red pepper, 1 tbsp cumin and turmeric, and black pepper.
????the best way to get the best taste is to add the spices to the chickpeas and beans at first. you can skip the spices and add nothing to them but believe me the taste is so much different without it.
????the most important thing is that you do not need to add more than 1 tsp salt because your kashk and reshte are both salty and that's enough for the Aush!
- add 5 cups of water and cook the ingredients for 1.5 hours on medium heat.
- chop 4 of the onions and fry them very well.
- add 2 tbsp turmeric to that and fry for 15 mins till it's crispy.
- grate the garlic and fry well.
- add 1 tbsp turmeric and fry it for 5 mins.
- add the 10 tbsp dried mint to the garlic and fry for 1 min. (when the frying is done, separate some of it for design!)
????dried mint should not be fried because it will taste bitter. just 1 min of frying is enough!
- add the fried onions and garlic and mint to the cooking ingredients and keep cooking for 2.5 hours on low heat.
- chop 1 onion.
- span it on a piece of fabric and let that rest for 2 hours.
???? by doing this when you fry the chopped onion later it will be very crispy and we need that for design!
- mix kashk and 1 cup of water.
- boil it for 20 mins.
????remember to always boil every kind of kashk for 20 mins before using it because it may have brucellosis.
- after 2.5 hours of cooking, add the washed lentils and vegetables to Aush.
- add 1 cup of water.
- keep cooking on low heat for 1 hour.
- after 1 hour, add the Reshte to Aush.
????just after you add the Reshte start stirring your Aush otherwise the Reshte will stick together!
- add the boiled kashk to the Aush.
- stir well and keep cooking on low heat for 30 mins.
- meanwhile, start frying the chopped onion.
- add 2 tbsp saffron to that and fry till it's completely crispy.
- pour your Aush into a bowl.
- add some of the fried mint and garlic for the design.
- add some kashk for the design.
????you can mix 2 tbsp kashk with 1 tbsp saffron and add to your Aush for the design just like I did, but it's not necessary!
- finally, add the crispy onion.
- bon appetit!
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0:00 Hi there! ready to cook?
0:09 ingredients that you need
1:31 preparation
5:26 Bon appetit!
Healthy Ash Reshteh | Persian Noodle Soup | Persian New Year Soup
64 # Video ????
Yummy Persian Noodle Soup/ Ash Reshteh
(Make 12 soup bowls)
Ingredients
90g Ash Sabzi vegetable (packet)
Or if you don’t have this. You can used fresh vegetables and herbs
You will need 1 big bunch fresh spinach
1 bunch coriander
1 bunch spring onion
1 bunch leeks
1 bunch chives
1 bunch dill herb
1 bunch parsley
Washed & Chopped all the vegetables & herbs
200g Iranian Ash noodle or 200g thin spaghetti
400g one tin Red kidney beans
400g one tin chickpea
400g one tin brown lentil or boil one cup brown lentil
1 big red or brown onion chopped
1 tbsp fresh garlic minced
1 tsp black pepper or according to your taste
1 tsp paprika or according to your taste
2 tbsp white flour
2 tbsp chicken stock powder
2 tbsp Moroccan seasoning ( It’s my style of using this seasoning in this recipe)
1 lemon juice
1 tbsp dry mint
2 tsp salt or according to your taste
1 tsp turmeric powder
6-8 tbsp vegetable oil
5 tbsp yoghurt for decor
3 tbsp fry onion for decor