A classic Iranian winter solstice recipe from the Keshavarz Cheyene Family. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
“The winter solstice (Shab Yalda) is a big deal for Iranian families. It’s a night we stay up past midnight to recite poetry, music and eat a myriad of foods. The most important of which is Ash Reshteh…. the noodles of which are meant to symbolize the transitions from one thread of our lives to another. This recipe is from our family to all of Wildwood.”
– The Keshavarz Cheyene FamilyPrint
The Keshavarz Cheyene Family’s Ash Reshteh (Vegetable And Noodle Soup)
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 4 people 1x
- Category: Main Courses, Soups
- Cuisine: Persian
- 1/2 cups kidney beans
- 1/2 cups chickpeas
- 1/2 cups navy beans
- 1 cup chopped parsley
- 1 cup chopped spinach
- 1 cup chopped coriander
- 1 cup chopped dill
- 500 gram linguine (or persian reshteh noodles if you can get them)
- 2 large onions
- 2 tbsp flour
- 3 tbsp vegetable oil
- 2 tbsp chopped mint, fresh or dry
- 1 cup Kashk (Whey) or sour cream
- 1 tbsp turmeric
- 1 tbsp salt
- 1 tsp black pepper
- Put the kidney beans, navy beans and chickpeas in a large pot, add water and let cook until tender and set aside.
- Boil 6 cups of water in a large pot and add parsley, spinach, dill and coriander to it. Let cook for 20 minutes.
- Break up the noodles into strands of a couple of inches in length and add to the mixture and let simmer until they are cooked. Then add the flour to it.
- Slice the onions and saute them in a pan with vegetable oil until the color turns golden.
- Add salt, turmeric, pepper and mint to onions. stir and add it to the pot with noodles and vegetables.
- Add cooked legumes (kidney beans, navy beans and chickpeas) to the pot. Place the lid on and let it cook for 30 minutes over low heat.
- Place Ash Reshteh in a large serving bowl and top with sauteed onion and whey.
Keywords: Solstice 2020