Aash is a Persian term used to describe a family of nearly 50 varieties of thick soup that generally combine beans, grains, large quantities of herbs, spices, and sometimes noodles and meat. Aash, pronounced “Osh”, can also be spelled Ash, Aash, or Aush.
To fully understand the significance of Aash in Persian cuisine, we need to have a little bit of a Farsi lesson. In old spoken Farsi, the word Aash referred to any prepared food, not just to this thick soup. Today in modern Farsi, all terms for cooking, the chef, and the kitchen are derivatives of the old word Aash. Aash-Pazi means cooking, Aash-Paz references the chef, and Aash-Paz-Khaneh is the word for the kitchen, the room where the Aash is cooked.
Aash Reshteh – with “Reshteh” referring to a particular type of noodle – is one of the most well-loved members of the Aash family. It is a satisfying, hearty, and stick-to-your-ribs kind of meal with a deep savory flavor profile. Aash Reshteh is often served around Persian New Year – known as Nowruz – and for various religious holidays. The noodles are highly symbolic, representing life’s journey and all the forms and shapes it takes. Eating this soup during the Nowruz celebration highlights how one anticipates the journey ahead while the noodles embody good fortune for the new year.
At first glance, you will notice the long list of ingredients for this soup, accounting for the depth and complexity of its flavors. However, don’t let the list of ingredients deter you from giving this recipe a try, as just about every ingredient is readily available and quite easy on the wallet.
As with most Persian dishes, Aash Reshteh is best served about 10 minutes after it has finished cooking and the Aash has had a chance to “set”. Traditionally, Aash is accompanied by naan sangak, a Persian sourdough-based flatbread that is cooked on hot pebbles, but it can be served with any flatbread of your choice such as pita or naan.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 teaspoon ground turmeric
- 1/3 cup dried pinto beans, soaked overnight
- 1/3 cup dried red kidney beans, soaked overnight
- 1/3 cup dried garbanzo beans, soaked overnight
- 9 cups water
- 1/2 cup dried green lentils
- 1 1/2 teaspoons fine sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup coarsely chopped fresh parsley
- 1 cup coarsely chopped fresh cilantro
- 1/2 cup coarsely chopped fresh dill
- 2 cups coarsely chopped fresh spinach
- 6 medium green onions, finely chopped
- 1/4 cup freshly squeezed lemon juice
- 8 ounces linguine, broken in half
- 1 cup Kashk (Persian whey sauce) mixed with 1/4 cup water, or substitute sour cream
For the Toppings:
- 6 tablespoons olive oil, divided
- 1 large yellow onion, thinly sliced
- 1/4 teaspoon fine sea salt
- 6 cloves garlic, thinly sliced
- 2 tablespoons dried mint
- 2 tablespoons Kashk mixed with 1 tablespoon water, or substitute sour cream
Directions
Make The Soup first
1st Step – Gather the soup ingredients.
2nd Step – In a large Dutch oven or other heavy-duty pot, heat the oil on medium heat until it shimmers. Add the onion and sauté, stirring continuously, until aromatic and lightly golden, about 15 minutes.
3rd Step – Add the turmeric and sauté for a couple of minutes before adding the pinto beans, kidney beans, and garbanzo beans.
4th Step – Add the water, raise the heat to high and bring to a boil. Reduce the heat to low, cover, and cook until the beans begin to turn tender, about 60 minutes.
5th Step – Add the lentils, salt, and pepper, and continue to cook over low heat until the beans and lentils are tender, about 30 minutes more.
6th Step – Add the parsley, cilantro, dill, spinach, green onions, and lemon juice. Gently stir until everything is well combined in the pot.
7th Step – Cover, and cook on low heat for 30 minutes. The soup will be dense with ingredients and the consistency should resemble a thick soup at this stage.
8th Step – Add the noodles, gently stirring them into the soup. Cover and cook on low heat until the noodles are al dente, about 10 minutes. Stir occasionally during cooking to make sure nothing is sticking to the bottom of the pan.
9th Step – Add the Kashk (or sour cream) and stir until it is fully integrated into the soup.
10th Step – Turn off the heat and allow the Aash to sit for 10 minutes before serving with the toppings.
Prepare The Toppings
1st Step – Gather the toppings ingredients to prepare while the soup is cooking.
2nd Step – Heat 1 tablespoon of the olive oil in a medium skillet over medium heat until it shimmers. Add the onions and sauté, stirring constantly until light golden, 15 to 20 minutes.
3rd Step – Stir in the salt and transfer to a small heat-proof bowl. Set aside.
4th Step – Lower the heat to low. Add the 2 tablespoons of olive oil to the same skillet. Add the garlic and sauté until golden and aromatic, taking care not to burn the garlic, about 1 minute.
5th Step – Using a fork or a slotted spoon, remove the garlic from the pan and add it to the bowl with onions.
6th Step – Add the remaining 3 tablespoons of oil to the same skillet. Add the dried mint, stirring constantly until just combined, about 30 seconds. Transfer to the bowl with the onion and garlic mixture, stirring to combine.
7th Step – Serve the Aash in a soup bowl, garnish with the Kashk (or sour cream) topping, and the onion-garlic-mint topping,
Enjoy!
