آش رشته چیست؟ | طرز تهیه آش رشته | دستور پخت آسان اش رشته

Aush reshteh or aush-e-reshteh (Persian: آش رشته‎) is a type of aush (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a dairy product, made from cooked or dried yogurt), commonly made in Iran and Azerbaijan.

About
There are more than 50 types of thick soup (aush) in Iranian cooking, this being one of the more popular types. The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. This is a soup that is vegetarian but can easily be made vegan by omitting the kashk; alternatively, meat can be added.

History
Aush reshteh is an ancient soup that changed in recipe over time and by A.D. 500 the noodles were introduced to the dish, making it more closely related to the present day recipe. Traditionally, aush reshteh is served at special Iranian events, like Nowruz, Sizdah be-dar, or during winter time. The noodles are supposed to symbolize good fortune for the new year. It is cooked most in autumn and winter.


Ingredients

6 cups water

½ cup dried navy beans

¼ cup brown lentils

¼ cup dried fava beans

½ cup sunflower oil, divided

¼ cup dried mint

¼ teaspoon ground turmeric

½ medium yellow onion, thinly sliced

5 cups (8 ounces) spinach, finely chopped

1 cup finely chopped parsley leaves

½ cup finely chopped scallions, green parts only

Kosher salt and freshly ground black pepper, to taste

8 ounces dried linguine

Yogurt, for garnish

Saffron water, for garnish

Directions

1. In a medium saucepan, combine the water, navy beans, lentils and fava beans over high heat. Bring to a boil, then reduce the heat to a light simmer. Cook, partially covered, until nearly tender, 1 hour to 1 hour and 15 minutes.

2. Meanwhile, heat a small saucepan over medium heat. Add ¼ cup of the sunflower oil and swirl to coat the bottom of the pan. Stir in the dried mint and remove from the heat. Set aside.

3. In a medium skillet, heat the remaining ¼ cup of oil over medium-high heat. Add the turmeric and onions, and cook until softened and golden, 10 to 12 minutes. Using a slotted spoon, transfer the onions to a small bowl and set aside.

4. Once the beans have simmered, add the spinach, parsley and scallions, and return to a light simmer. Cook partially covered, until the greens have dulled in color, 15 minutes. Stir in 1 tablespoon of the mint oil and season with salt and pepper.

5. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 12 minutes. Drain the pasta and add to the soup. Adjust the seasoning as needed, then divide between bowls. Garnish with the fried onions, yogurt, mint oil and saffron water, then serve.