Ash Reshteh is one of the Iranian thick soups with thin noodles called ” reshteh” and kashk something close to dried yogurt. Ash Reshteh is one of the well knowed and relishable Iranian ash. I guess in every persian families they have some memories of eating ash reshteh together. There is a lot of points and tricks for cooking this ash and you may have experienced eating this ash with different types of flavors! Variety of this flavors, depends on the Amount and type of the vegetables.
In this page,I put the recipe of this genuine Iranian ash and important tricks for cooking it better.
Hope you find it useful!
- 1/2 cups of pinto beans
- 1/2 cups of white beans
- 1/2 cups of grams
- 1/2 cups of lentils
- 500 grams of chopped vegetables including leek,parsley and coriander
- 300 grams of special reshteh ( thin noodles) for ash
- kashk as much as it’s necessary
- fried onion, hot mint ( na’na daagh),hot garlic as much as you need
- 8 cups of water
- put frijols that we already soaked them in the pot( except lentils) with water and a little part of fried onion and hot garlic on the heat
- After about 2 hours that frijols got ready, we add vegetables and lentils in it and take our time for 1 hour later.
- We chop the reshteh and add it in the pot. we stir it good and put the pot’s door and allow the reshteh to be baked. We can add the rest fried onions and hot garlic in the ash or keep it just for designing.
- after 45 minutes ash has been baked well and we can serve it with kashk, fried onion and hot mint.
make sure you soak the frijole
It’s better to soak the frijole before using it.
By doing this,special enzymes in frijole, will be free so they will be cooked faster and easy to eat. And in the skin of beans, there is some complicated compounds of sugar wich will be broken by soaking.
if you eat frijole without soaking, your stomach and digestive system will be bothered. 24 hours before using frijols,you should soak them. during soaking, change the water for 2 or 3 times. If you didn’t have time for soaking, use a little bit of baking soda so that frijol will be baked sooner and your stomach will less_bothered.
For making our ash more tasty, while you’re baking the frijols, add some hot mint and fried onion in to it.
what vegetables we use in it?
we all know that fresh vegetables, will have better tastes. green vegetables are one of the main parts of the most ashes. And every ashes have their own special type of vegetables
For making our ash delicious, we should be careful and notice the amount of vegetables we need based on the recipe. And if we use fresh vegetables, our ash would be more tasty. vegetables we need for ash reshteh including leek,parsley,coriander and spinach wich I suggest using spinach more than others in big sizes. You can chop spinach like others in smaller parts but in case you chop them bigger, your ash will look more attractive and delicious cause you can clearly recognize the flavor of spinach in your mouth.
Always try to prepare fresh vegetables and eat it. But sometimes this can’t be happen and you should prepare the vegetables in advance. If you want to freez the vegetables, after washing, drying and chopping, package them based on your need. For packaging, put them in a plastic and widen them than freez.
When you are cooking your ash, For having a better flavor, use those vegetables you have freezed and after take them out of freezer, put them directly in the ash’s pot and do not allow to melt. and remember not keeping them more than 2 or 3 months.
When We Should Add Reshteh?
There is a lot of types of reshteh for ash in bazaars. Some of them are larger and take a lot of bulk of our ash and someof them won’t.But the point is reshteh will make our ash tasty. when you add reshteh in the ash, make sure you stir all of it we do this to spread the reshteh all over the pot and don’t stick together while cooking.We put the pot’s door with a normally temperature and sometimes stir the ash. Ash’s reshteh would bake about 20 minutes but just for making sure our ash baked well, we put our ash about 40_50 minutes on the gas.
How We Prepare Our Kashk?
Pasteurized kashk don’t need boiling. So you can add them into the ash but for designing, it’s better to be mixed with water and boil. Kashk that we use for designing, shouldn’t be watery.And for making it look beautiful, you can mix saffron and kashk or mix kashk with hot mint’s oil so that it would have color and look more pretty.
Preparing na’na dagh (hot mint) for ash
Lots of people use hot mint with ash’s vegetables and others chop and fry fresh mint on the ash. But the easier way to do is saute the spearmint with oil. For doing this,we pour oil in the pot and allow to get hot.then add all the spearmint into the pot and stir the pot about 5_10 seconds and take them away from the heat.Notice that if you put them in the heat longer, it would burn and taste bitter and you would feel the smell of burning in your ash.
Should I buy fried onion or make it myself?
fried onion is one of the main parts of most ashes. Always try to use fresh fried onion because it has effects on the ash’s quality. For preparing fried onion, we cut our onion in really thin parts and then put them in a boiling water. After some boiling, pass onions out of strainer and put them in a clean Kleenex to absorb the water. In this level, it’s better to add saffron or turmeric in fried onion so that it would be colorful. So pour oil in to the pot and wait until it get totally hot. then add onion little by little in the pot. At first, don’t stir them and wait until it get golden then stir them to make them crispy! then remove the onions out of the pot and pass them out of strainer.
How to make hot garlic?
Garlic being used for different things in ashes. in some of them, it uses with its leaves and in some other ashes, raw garlic or fried garlic would be use. All of us know that garlic has lots of properties and it’s better to use it fresh and raw. and if you want to use hot garlic, chop all the garlics in same sizes. You can get help from sharp grater or chopping garlic machine. Pour oil in the pot as much as your garlic needs. For making our garlic golden, we add a little bit of tumeric. when our oil got really hot, after that we add garlic. It may be sticky at the first but then it will get crispy. During sauteing, stir the garlic. When garlic got fry and thin, take them away from the heat and pass them out of strainer. If you put garlic in the heat longer, it would taste bitter.
What is the proper combination of spices for Ash Reshteh?
I don’t know you use spices in you ash or not, but i suggest doing it! Most of the ashes have frijoles in it and it may be caused stomach bothers. Coriander seeds have lots of advantages. One of them, is that you can digest your food more comfortably and easier. Besides that, it is a delicious and fragrant spice. For using coriander’s seed in ash, you should roast them in oil. Also after preparing fried onion, you can add coriander seeds and tumeric in it and at the end and roast them all.
Some Tips About A Delicious Ash Reshteh
Make sure you soak the frijols 2 or 3 times Pot that you use for ash, should be bigger than amount of the ash so that you can stir it well especially when we add reshteh in it.
water of ash shouldn’t be low when we add reshteh cause reshteh absorbs water. After adding reshteh, stir the pot sometimes. so it won’t in the bottom of pot. The more fried onion, the delicious our ash tastes!
You should pay attention about adding salt. Cause reshteh and kashk both have salt in them. it may make your ash salty.
The amount of oil that we use for onion, shouldn’t be low. cause this oil helps ash to bake well. Also hot mint’s oil should be some extent that mints be afloat in the pot.