Episode 12: 3 Persian Soups

In Episode #12, co-hosts Bita and Beata explore 3 iconic Persian soups – Ash Reshteh | Persian Noodle and Bean Soup, Ab Ghosht | Persian Meat Stew, and Soup eh Jo | Creamy Persian Barley Soup

Ash Reshteh | Persian Noodle and Bean Soup

• What is it? Translation: ash means soup in Farsi;  reshteh means noodles in Farsi – a nutritious, filling, vegetarian, cleansing soup  
• Main ingredients:  beans, herbs, and flat noodles

Break down of Main ingredients

• Beans – a combination of any of the following:  garbanzo beans/chickpeas, lentils, kidney beans, white beans, black-eyed peas – cook from dry form or use canned, rinsed beans
• Noodles – a flat noodle (reshteh, Persian noodles can be found in middle eastern/Persian markets or ordered online);  linguine noodles or fettuccine noodles are comparable
• Herbs – fresh is best however dried is an option – a combination of any of the following:  cilantro/coriander, parsley, dill
• Spinach – fresh is best, however frozen is a good substitute
• Spices – spices vary region to region and family to family.  Traditionally made with essences of onion, garlic, turmeric, and salt.  Beata adds a little cinnamon to her ash

Preparation steps

• Fry onions and garlic with spices
• Add herbs for a quick wilt
• Add broth or water and cooked beans
• Add noodles and spinach last

Recipe variations – adding  beets and/or leeks

Toppings and Mix-ins

• Kashk – a thick, strained yogurt that tastes salty and sour
• Plain yogurt 
• Modern variations – adding ranch dressing;  adding balsamic vinegar
• Special topping – fried, sliced onions sauteed with garlic, turmeric, and dried mint – modern twist, use freeze-dried, packed fried onions

Ask the Beats!  Today’s question is from Instagram, “Little Persian Learning”

“Is it traditional that the meat is well-done in Persian food?”

Yes – traditionally the meat in Persian stews is simmered for hours stove-top and often in a pressure cooker.   The result is tender, well-done meat.  Kabab meat is also typically well done, charbroiled while keeping juiciness – fattier meats are used or fats/oils are added as marinades to retain tenderness.

Note:  poultry cook times should be adjusted (less time for fish and chicken substitutes in recipes).

Recipe links from this episode:

• Ash Reshteh:
• • Bita’s Ash Reshteh: Aash Reshteh | Persian Noodle Soup
  • Beata’s recipe: Asheh Reshteh – Persian Noodle Soup
• Ab goosht variation:
• • Bita’s Vegan Instant Pot Moroccan Stew recipe
• Soup eh Joe:
• • Bita’s recipe: Instant Pot Persian Cream of Barley Soup | Soup eh Joe

Podcast production by Alvarez Audio