Passport & Plate - Ash reshteh( thick noodle soup)
Iran | Friday, March 6, 2015 | 5 photos
Ingredients
100 gr. green lentil
50 gr. cheetee bean(cranberry bean)
50 gr. red bean
50 gr. white chickpea
100 gr. minced coriander
100 gr. minced parsley
100 gr. minced tareh(chives)
100 gr. minced spinach
100 gr. minced dill
2 medium size onion
4 cloves garlic
1 tablespoon dried mint
1 teaspoon turmeric
50 gr. ghare ghoroot(optional)
300 gr. reshteh
Kask to taste
Salt and pepper to taste
How to prepare this recipeSoak the beans, chickpeas and lentils the night before or at least for a few hours before cooking(lentils separately). Change the water time to time. It helps to shorten the cooking time and as well to prevent flatulence.
After draining, put the beans and chickpeas in a big pot, add 2 liters of water, put the lid on and cook them until they can be easily mashed with a fork. It usually takes about 2 hours, but depending on the quality of your beans it may vary.
When your beans have been cooking for 1 hour, put lentils in a separate pot, add 1 liter of water, put the lid on and cook them for 1 hour.
While the beans and lentils are cooking, slice the onions and grate the garlic. Sauté onions until translucent. Then add turmeric, stir for 2 seconds, next add garlic, stir for 2 seconds and finally add the dried mint and stir for other 2 seconds. Set aside the mixture to use later.
When beans, chickpeas and lentils are cooked, add lentils(with its water) and vegetables to the beans. Leave them to simmer for 15 minutes with the lid on. Then add half of the onion and garlic mixture and ghare ghoroot to it. And let them to simmer for 10 minutes. Now break the reshteh in halves and add it to the pot. Add 2 cups of boiled water. Stir well so the reshteh don't get stuck together. Adjust seasoning by adding salt and pepper. Then let it simmer for 20 minutes, and occasionally stir it.
Now ash reshteh is ready. Serve it in a bowl and decorate it with kashk and remaining half of the sautéed onion, garlic and mint mixture.
The story behind this recipeWhen I hear the word "ash reshteh" or see it, the images of a sunny day in fall, the little excited me in my mom's rickety car and grandma's small garden with its mulberry tree flow in mind. I have had ash reshteh many times in my life, but the one that has engraved in my mind is this:
I rush through giggling schoolgirls to the exit door. My mom is there, in her rickety blue Paykan. I run to the car, open the front door, say salam and sit. She kisses me.
"Do you go to work now?" I ask.
"No, today is Thursday." She answers.
I know that she doesn't work today, that she has also Thursday as weekend day, despite others that just have Friday, but I like to ask. I like to remind it to myself. It excites me. Thursdays are special days for me. On Thursdays I don't have to spend the day alone at home, I can go to park like my friends. Despite Fridays when streets are quiet, on Thursdays I can see the streets bustling with people. My mom cooks my favorite dishes that she doesn't have time to cook during the week.
"I have some good news!"
"What's that?"
"We are going to grandma's, and we have ash reshteh for lunch!"
I leap toward her with excitement and hug her. She laughs heartily.
"With kashk?" I ask.
"Yes!" she smiles and starts the car.
"Today we learned alphabet "K", now I can write "kashk". Do you want me to spell it for you?"
"Sure!" she makes an eager face. And I start to spell it.
We arrive at grandma's, I rush into and see her sitting on her special cushion at her special spot that nobody is allowed to sit at.
I say " Salam."
"Salam my flower girl, come and give me a kiss."
I go and kiss her. My mom comes in too. I go to grandma's small garden to pick some mulberries.
"Wash your hands, come and sit at the table." my mom calls.
"Chashm!" I run to the bathroom.
The sun shines through the big window onto the dinning table. I sit at the table. My mom puts a bowl of ash in front of me.I taste it, it's so delicious. We talk and laugh during the lunch. I'm so happy.
