Ash Reshteh

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Drain the pre-soaked chickpeas and kidney beans, then rinse them thoroughly under cold water.

   Tip van de kok: Soaking legumes overnight significantly reduces cooking time and improves digestibility. If you forgot to soak, a quick soak method involves boiling them for 10 minutes, then letting them rest in the hot water for an hour.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat.

   Ongeveer 1 min

   Tip van de kok: Using a heavy-bottomed pot helps distribute heat evenly and prevents scorching, especially important for long simmering.

3. 3

   Add the finely diced yellow onion (1 piece) to the hot oil and sauté, stirring occasionally, until it becomes softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Don't rush this step; properly caramelizing the onions builds a foundational layer of flavor for the soup.

4. 4

   Stir in the minced garlic (4 cloves) and turmeric powder, cooking for an additional minute until the garlic is fragrant and the turmeric's aroma is released.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic, as it can quickly turn bitter. Keep the heat at medium and stir constantly.

5. 5

   Add the drained chickpeas, kidney beans, and rinsed brown lentils to the pot, stirring to combine them with the aromatic base.

6. 6

   Pour in 10 cups of water, then season with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

   Tip van de kok: Always start with the recommended amount of salt and adjust later; it's easier to add more than to fix an over-salted dish.

7. 7

   Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and simmer gently for 60 minutes, or until all the legumes are tender.

   Ongeveer 1 uur

   Tip van de kok: Check the soup periodically and add more hot water if it becomes too thick. The goal is a hearty, but not overly dense, consistency.

8. 8

   Stir in the chopped fresh parsley, cilantro, dill, and spinach, allowing them to wilt into the hot soup.

   Tip van de kok: Adding fresh herbs towards the end preserves their vibrant color and fresh flavor, preventing them from becoming dull and overcooked.

9. 9

   Add the reshteh noodles to the soup and continue to simmer for another 10-15 minutes, or until the noodles are cooked through but still retain a slight bite (al dente).

   Ongeveer 15 min

   Tip van de kok: Stir occasionally to prevent the noodles from sticking together or to the bottom of the pot. Overcooked noodles can become mushy.

10. 10

    While the soup finishes cooking, prepare the garnishes to ensure they are fresh and ready.

11. 11

    In a small frying pan, heat 3 tablespoons of vegetable oil over medium heat.

    Ongeveer 1 min

    Tip van de kok: Using a neutral oil like vegetable or canola oil is best for frying garnishes as it won't overpower their delicate flavors.

12. 12

    Add the thinly sliced yellow onion (0.5 piece) to the hot oil and fry, stirring frequently, until it turns golden brown and becomes crispy, about 5-7 minutes.

    Ongeveer 7 min

    Tip van de kok: For extra crispy onions, ensure they are sliced very thinly and don't overcrowd the pan. Fry in batches if necessary.

13. 13

    Remove the fried onion from the pan using a slotted spoon and transfer it to a paper towel-lined plate to drain excess oil.

    Tip van de kok: Draining on paper towels helps keep the fried onions crisp and prevents them from becoming greasy.

14. 14

    In the same oil, add the thinly sliced garlic (2 cloves) and fry until it turns a light golden color, about 1-2 minutes.

    Ongeveer 2 min

    Tip van de kok: Watch the garlic very closely; it can go from perfectly golden to burnt in a matter of seconds, which will make it bitter.

15. 15

    Remove the fried garlic with a slotted spoon and set it aside with the crispy fried onion.

16. 16

    Turn off the heat under the pan and immediately add 1 tablespoon of dried mint to the warm oil, stirring quickly for about 30 seconds until the mint becomes fragrant.

    Ongeveer 1 min

    Tip van de kok: The residual heat of the oil is sufficient to 'bloom' the dried mint, intensifying its flavor without burning it. This creates a flavorful mint oil.

17. 17

    Ladle the hot Ash Reshteh into individual serving bowls.

    Ongeveer 1 min

18. 18

    Garnish each serving generously with a swirl of kashk, a sprinkle of the crispy fried onion, fried garlic, and a drizzle of the fragrant fried mint oil.

    Ongeveer 1 min

    Tip van de kok: For an extra touch, you can warm the kashk slightly before swirling it in, making it easier to incorporate beautifully.