Aush/Ash Reshteh is one of our absolute favorite dishes to make during winter. This flavorful noodle soup is hearty, comforting and so delicious. You seriously won’t get enough!
If you are looking for the PERFECT way to cook Aush/Ash Reshteh, try our method!
What is there to say about Aush/Ash. There are so many different variations of this dish. This version is called Aush/Ash Reshteh, which is a classic Persian dish. Aush/Ash itself is such a delight and its flavors and significance in other cultures is great! It is a noodle soup like dish that is absolutely synonymous with comfort and warmth. Especially during the cold winter months! Its roots trace back to Persian cuisine where it’s prepared with such a symphony of ingredients that make it so unique.
The combination of the amazing enriched flour noodles provided by Ariana Sweets, Inc, gives the dish a tender quality while their blend of aromatic seasonings really elevate the dish to a fantastic experience in every bite!
What makes Aush/Ash Reshteh so awesome is that you can change and adapt it to any culture’s preferences. This takes so many different forms across many various countries that it’s impossible to say who has the best version. It’s such a divisive recipe though, as most people from different countries will claim theirs is best, it’s such a waste of time to argue it. Just enjoy it and live on!
Tips for Making Perfect Aush/Ash Reshteh
Quality Ingredients: Use high-quality ingredients, especially when you’re using noodles for this dish. We highly recommend the flour noodles from Ariana Sweets, which you can find at your local international retailer.
Broth Balance: You’ll want to pay attention to your broth. Vegetable or Chicken broth is recommended depending on your preference, of course. Add more or use less depending on how many noodles you want to use. We had to use 6 cups of Swanson’s Chicken Broth, We initially thought only 4 cups was needed but we needed more so watch for that.
Perfecting The Sautéing: Be careful when you’re sautéing your onions. It can burn pretty quickly so keep that on low. Get them golden brown and add the minced garlic, turmeric and salt for the base. The smell is incredible!
Cooking Time for Noodles: Noodles seem easy but be mindful with the cooking time. They have to be tender but not overdone. Do your best!
Yogurt: Whisk the Greek Yogurt with some of the soup water before pouring it into the pot. It’ll ensure that you have a creamy and smooth consistency.
Garnishes: Gracefully garnish your Aush/Ash Reshteh with some yogurt, red pepper flakes, dried mint, dried dill and some hot oil! It’s the perfect touch for that big bowl you’re having! The visual appeal of the combo of all of these is astonishing.
Let the Aush/Ash simmer: Allow the ingredients to simmer and fully meld together. Give it time after adding them all in. It’s going to smell so good!!
Ingredients
- 1 tbsp Oil
- 1 large Onion (diced)
- 1 tbsp Garlic (minced)
- 2 tsp Turmeric
- Salt (to taste)
- 6 cups Vegetable or Chicken Broth
- 12 oz Noodles
- 1 cup Spinach (chopped)
- 1 cup Cilantro (chopped)
- 1 cup Parsley (chopped)
- 1 cup Green Onions (chopped)
- 1 can Chickpeas
- 1 can Red Kidney Beans
- 1 cup Greek yogurt (additional for topping)
- Dried Mint
- Dried Dill
- Red pepper flakes
- Hot Oil
Instructions
To make this Persian version of Aush, begin by sautéing onions in oil.
Add minced garlic, turmeric, and salt, and continue to sauté for another minute.
Pour in the broth and add noodles. Bring to a simmer and cook until noodles are tender.
Then add chopped spinach, cilantro, parsley, green onions, chickpeas and red kidney beans to the pot.
In a separate bowl, whisk Greek yogurt until smooth. You can add a ladle of hot soup broth to the yogurt and mix before adding it to the pot. This prevents curdling.
Let the Aush simmer for a few more minutes, allowing all flavors to meld together.
Garnish with a drizzle of yogurt, red pepper flakes, dill and mint. We also love to pour hot oil over ours. Enjoy your flavorful Aush!
Aush/Ash is seriously so amazing! If you have cold winters where you live, this is a MUST!
Feel free to customize this with anything you’d like. Add any veggies or any sort of toppings over it as this will quite literally taste great with anything you can think of! Adjust the oil it to make it healthier if you need to. Furthermore, add some extra spices and seasonings if you desire. There’s no limit to what you can do with this Aush/Ash recipe.
Storage Recommendations
COOL COMPLETELY BEFORE STORING
Let the Aush/Ash cool to room temperature before storing it in a container or bag. This will avoid condensation within the container. But that’s only if you actually have leftovers 😛
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
LENGTH OF TIME IN REFRIGERATOR/Freezer
Typically the Aush/Ash can last about 3-4 days in an airtight container, provided you use clean utensils when grabbing some to eat. In the freezer, it would last about 1-2 months for best results. But be sure not to over freeze. We recommend after it thaws once, do not freeze after that.
Labeling
Label the containers with dates to help you in the future. Keeping track of the freshness will ensure you eat it within a reasonable timeframe.
REHEAT PROPERLY
You may microwave the Aush/Ash or pop it back into a pot and add a bit of water to it, then reheat on the stove top for a few minutes on medium heat.
FREQUENTLY ASKED QUESTIONS
You definitely can! Typically enriched flour noodles are used in traditional recipes, but you can experiment with different kinds! It’s going to essentially have the same tastes, but different textures! Adjust the recipe accordingly.
Yes, you can reheat the Aush/Ash in a microwave or a pot after you store it in an airtight container in the refrigerator. Make sure it cools to room temperature before storing it in the refrigerator. Freeze it one time but do not refreeze.
Yes, this version here has only vegetarian ingredients but you can certainly add ground beef to this. Use a tomato sauce with it and add whatever seasonings you want and top it off on the Aush/Ash.
If you don’t have or want to use Greek Yogurt, you can use regular yogurt or sour cream aka Chakka
We aren’t even chefs and we know 3 different variations. I have to imagine there are hundreds!
Want More Great Recipes like this? Here are some of our Go-To Recipes
Kabuli Palaw, Afghan Brown Rice
Love Our Aush/Ash Reshteh? Please Provide Us Feedback!
If you make our Aush/Ash Reshteh, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Aush/Ash Reshteh
Equipment
- 1 Large Pot/Dutch Oven
Ingredients
- 1 tbsp Oil
- 1 large Onion, diced
- 1 tbsp Garlic, minced
- 2 tsp Turmeric
- Salt to taste
- 6 cups Vegetable or Chicken broth
- 12 oz Noodles
- 1 cup Spinach, chopped
- 1 cup Cilantro, chopped
- 1 cup Parsley, chopped
- 1 cup Green Onions, diced
- 1 can Chickpeas
- 1 can Red Kidney Beans
- 1 cup Greek Yogurt, additional for topping bowl
Optional Toppings
- Dried Mint
- Dried Dill
- Red Pepper Flakes
- Hot Oil
Instructions
- To make this Persian version of Aush, begin by sautéing onions in oil.
- Add minced garlic, turmeric, and salt, and continue to sauté for another minute.
- Pour in the broth and add noodles. Bring to a simmer and cook until noodles are tender.
- Then add chopped spinach, cilantro, parsley, green onions, chickpeas and red kidney beans to the pot.
- In a separate bowl, whisk Greek yogurt until smooth. You can add a ladle of hot soup broth to the yogurt and mix before adding it to the pot. This prevents curdling.
- Let it simmer until ready to be eaten!
Leave a Reply