{"id":9021,"date":"2021-03-29T11:05:28","date_gmt":"2021-03-29T18:05:28","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=9021"},"modified":"2021-03-29T11:05:32","modified_gmt":"2021-03-29T18:05:32","slug":"persian-noodle-soup-ash-reshteh","status":"publish","type":"post","link":"https:\/\/www.amyglaze.com\/persian-noodle-soup-ash-reshteh\/","title":{"rendered":"Persian Noodle Soup (Ash Reshteh)"},"content":{"rendered":"

Persian Noodle Soup: otherwise known as Ash Reshteh, Ashe Reshteh or THE BEST SOUP ON THIS PLANET! No, I’m not even kidding, it really is incredibly delicious \u2013 soul nourishing, herbalicious, beanariffic and vegetarian too! Ash Reshteh can be modified to be vegan, if so desired.<\/p>\n

\"Persian<\/figure>\n

How good is it? Well, remember that episode of Seinfield \u2013 the one with the Soup Nazi? Of course you do. Remember the curmudgeon Chef who yelled at his clientele and if he didn’t like the looks of you or if you didn’t follow instructions you were sent away after waiting hours in line, without soup? Well, that character was based on a very real Chef in Manhattan who happens to be Persian. And guess what folks, urban legend has it that Ash Reshteh is the soup that put him ((Chef Ali Yeganeh) on the map and the soup that his customers felt was worth the wait and the abuse! <\/p>\n

\"Ash<\/figure>\n

Chef Yeganeh might have popularized Persian Noodle Soup in Manhattan but he didn’t create the recipe. This soup has history and its roots can be traced back to 500AD. Ash Reshteh is associated with Spring and Nowruz (Persian New Years) and specifically Charshanbe Suri<\/em>, also known as the Festival of Fire, where this soup is made to share with family and friends. The ‘reshteh’ or noodles, symbolize good fortune and luck. The bright green herbs braised in this soup symbolize Spring! You do not have to wait until the Spring Equinox to enjoy this soup though, it can and should be eaten often.<\/p>\n

\"sabzi\"<\/figure>\n

So, why is this soup so<\/em> good one might ask? For me, it’s about the layering of flavors \u2013 the rich caramelized onions with turmeric, the braised bright green herbs, the combination of hearty lentils and beans, the tantric toppings of kashk (fermented whey) and turmeric fried onions with cool dried mint oil. Persian food often uses braised herbs in quantity (think ghormeh sabzi<\/em>) and most dishes have a wonderful sour flavor profile. If kashk is not available, you can substitute yogurt \u2013 but don’t leave this sour element out because there is a holy trifecta going on here between soup base, kashk, and cool mint fried turmeric onions. <\/p>\n

\"Persian<\/figure>\n

I have my own little story about Ash Reshteh. When I was Exec. Chef for Faz and his six Persian inspired Mediterranean restaurants we had a restaurant in Pleasanton with many traditional Persian dishes on the menu. The business clientele was not Iranian for the most part but, they really loved all the khoreshts (stews), the braised meats and of course, the foot long kabobs. I asked the Chef de Cuisine at this location to add Ash Reshteh to the menu because soup & salad was a popular request. He reluctantly agreed because all the choppy-chop that goes into this soup is time consuming. It’s an easy soup, don’t get me wrong, but the ingredient list is long. Guess what, it sold out within the first half hour. Ash Reshteh was permanently added to the menu after that and it sold out every single day. True story!<\/p>\n

\"Persian<\/figure>\n

So don’t take it from me, don’t take it from Chef Ali and all of Manhattan, don’t take it from 3000 years of Persian tradition \u2013 try it for yourself and then tell me: IS THIS THE BEST SOUP ON EARTH OR WHAT!?!?! <\/p>\n

\"Persian<\/figure>\n

Cooking Notes: I use a canned bean combo in this recipe and I don’t use dry beans in order to save time, to preserve flavor overall, and also because my family is stomach sensitive! I do use dry lentils. I like kashk, but I often sub yogurt if I don’t have time to hit up the Middle Eastern Market. If you can’t find ‘reshteh’ noodles, which are long flat wheat noodles, you can sub linguine. In these pictures I am using real reshteh, I find that they do hold up a little better than linguine but taste wise they are similar. Lastly, I use a few tablespoons of dry fenugreek in place of fresh, because I can never find fresh \u2013 don’t add too much or your soup will have a slightly bitter taste, but don’t leave it out either. <\/p>\n","protected":false},"excerpt":{"rendered":"

Persian Noodle Soup: otherwise known as Ash Reshteh, Ashe Reshteh or THE BEST SOUP ON THIS PLANET! No, I’m not even kidding, it really is incredibly delicious \u2013… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":9068,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1402,1604,1755],"tags":[245,836,404,418,1810],"class_list":["post-9021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-faz","category-holiday","category-soup","tag-featured","tag-image","tag-ms-glaze","tag-noodle","tag-reshteh"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2021\/03\/DSC_8886.jpg?fit=1213%2C810&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-2lv","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/9021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=9021"}],"version-history":[{"count":5,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/9021\/revisions"}],"predecessor-version":[{"id":9076,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/9021\/revisions\/9076"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/9068"}],"wp:attachment":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=9021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=9021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=9021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}