Aush/Ash Reshteh is one of our absolute favorite dishes to make during the colder months. So many variations of this flavorful noodle soup, but this one is our favorite. It’s hearty, comforting and so delicious! We added ground beef to this variation, and while it’s not authentic by any means, it was an absolutely delicious addition that we highly recommend!
We Added Ground Beef To This Version But Hear Us Out!
This Aush/Ash Reshteh recipe offers a hearty and flavorful take on the classic dish. The inclusion of ground beef adds a rich, savory dimension, browning alongside diced onions and minced garlic before being seasoned with a warming blend of coriander, cumin, chili powder, turmeric, and salt. Vegetable broth forms the base, simmering with a vibrant mix of fresh spinach, cilantro, parsley, and green onions. Noodles are then introduced, cooking until tender alongside chickpeas and red kidney beans, creating a satisfying and comforting texture. The final touch of a whisked mixture of hot broth and Greek yogurt adds a creamy tang, perfectly balanced by a sprinkle of dried dill. The optional toppings of red pepper flakes, hot oil, and dried mint allow for customization and an extra layer of flavor complexity.
While the addition of ground beef to Aush/Ash Reshteh might be a departure from some traditional versions, it proves to be an undeniably delicious addition. The savory meat complements the earthy flavors of the herbs and legumes, creating a well-rounded and deeply satisfying meal. The controversy surrounding this variation is easily forgotten with the first bite, as the harmonious blend of textures and tastes takes center stage. This recipe offers a comforting and flavorful experience, showcasing how slight deviations from tradition can sometimes lead to exciting and delicious culinary discoveries.
Tips on Making The Best Aush/Aush Reshteh!
Bloom the Spices: Before adding the ground beef, consider blooming your spices. Heat a little oil in the pot, then add the coriander, cumin, chili powder, and turmeric. Cook for about 30 seconds, until fragrant, being careful not to burn them. This will enhance their flavor and add depth to the dish.
Homemade Broth is Best (If Possible): While store-bought broth works fine, homemade vegetable broth will elevate the flavor profile significantly. If you have the time, making your own broth from vegetable scraps will result in a richer, more nuanced taste.
Don’t Overcook the Noodles: Pay close attention to the noodle cooking time. Overcooked noodles can make the Aush/Ash Reshteh mushy. Cook them al dente, as they will continue to cook a bit in the simmering broth.
Temper the Yogurt Carefully: Tempering the yogurt with hot broth is crucial to prevent it from curdling when added to the hot pot. Whisking it in gradually ensures a smooth and creamy consistency. You could also add a tablespoon of cornstarch to the yogurt mixture for extra insurance against curdling.
Fresh Herbs are Key: While dried dill is a nice touch, using a generous amount of fresh cilantro, parsley, and green onions will make a huge difference in the final flavor. Add some fresh herbs at the very end as well for a burst of freshness.
Ingredients
- 1 lb Ground Beef
- 1 large Onion (diced)
- 1 tbsp Garlic (minced)
- Coriander
- Cumin
- Chili Powder
- Turmeric
- Salt (to taste)
- 6 cups Vegetable Broth
- 1 cup Spinach (chopped)
- 1 cup Cilantro (chopped)
- 1 cup Parsley (chopped)
- 1 cup Green Onions (chopped)
- 12 oz Noodles
- 1 can Chickpeas
- 1 can Red Kidney Beans
- 1 cup Greek yogurt (additional for topping)
- Dried Dill
Toppings
- Red pepper flakes
- Hot Oil
- Dried Mint
Directions
- Cook beef with onions, minced garlic, coriander, cumin, chili powder, turmeric and salt.
- Pour in broth and bring to boil. Add chopped/pulsed cilantro, spinach, parsley and green onions.
- Return to boil, then add noodles. Simmer until noodles are tender.
- Then add chickpeas and red kidney beans to the pot.
- In a separate bowl, add a scoop of hot broth and Greek yogurt, whisk until smooth then add it to the pot.
- Sprinkle in dill. Let the Aush simmer for a few more minutes, allowing all flavors to meld together.
STORAGE RECOMMENDATIONS
REFRIGERATION
Aush/Ash Reshteh can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
FREEZING
Aush/Ash Reshteh can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or the stovetop to reheat. For the stovetop, just let it heat at medium to low until it’s hot enough to eat!
Frequently Asked Questions
No, traditionally Aush/Ash Reshte is a vegetarian dish. The primary protein sources are usually beans and noodles. Adding ground beef is a non-traditional variation. But this tastes amazing!
For some, Aush/Ash Reshteh holds cultural and historical significance, and altering the traditional recipe, especially by adding meat, can be seen as deviating from its essence. Others may simply prefer the vegetarian version.
Not necessarily. When properly seasoned and cooked, the ground beef adds a savory depth that complements the existing flavors of the herbs, spices, and legumes. It’s all about balance.
Yes, you can experiment with other ground meats like lamb or turkey. You could even use shredded chicken or small meatballs. Just adjust the cooking time accordingly.
Simply omit the ground beef and follow the rest of the recipe as is. You can also add other vegetables like mushrooms or zucchini for additional texture and flavor.
Authentic Aush/Ash Reshteh noodles are typically thick and flat, sometimes with a slightly irregular shape. You might find them at Middle Eastern or Persian grocery stores. If unavailable, you can substitute with thick pappardelle or fettuccine noodles.
Aside from the inclusion of ground beef, this recipe highlights the use of fresh herbs and a creamy yogurt base, resulting in a vibrant and flavorful dish. The optional toppings also allow for customization and add another layer of complexity. Ultimately, it’s a delicious and satisfying take on a beloved classic, showcasing both tradition and innovation.
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this Aush/Ash Reshteh or just eat by itself
Kabuli Palaw, Afghan Brown Rice
LOVE OUR AUSH/ASH RESHTEH? GIVE 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!
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Aush/Ash Reshteh with Ground Beef
Ingredients
- 1 lb Ground Beef
- 1 Large Onion, diced
- 1 tbsp Garlic, minced
- 1 – 2 tsp Coriander
- 1 – 2 tsp Cumin
- 1 – 2 tsp Chili Powder
- 1 – 2 tsp Turmeric
- 1 – 2 tsp Salt
- 6 cups Vegetable Broth
- 1 cup Spinach, chopped
- 1 cup Cilantro, chopped
- 1 cup Parsley, chopped
- 1 cup Green Onions, diced
- 12 oz Noodles, any kind you want
- 1 can Chickpeas, precooked
- 1 can Red Kidney Beans, dark or light
- 1 cup Greek yogurt
- 1 tbsp Dried Dill
Optional Toppings
- Red Pepper Flakes
- Heated Oil with Dried Mint
Instructions
- Cook beef with onions, minced garlic, coriander, cumin, chili powder, turmeric and salt.
- Pour in broth and bring to boil. Add chopped/pulsed cilantro, spinach, parsley and green onions.
- Return to boil, then add noodles. Simmer until noodles are tender.
- Then add chickpeas and red kidney beans to the pot.
- In a separate bowl, add a scoop of hot broth and Greek yogurt, whisk until smooth then add it to the pot.
- Sprinkle in dill. Let the Aush simmer for a few more minutes, allowing all flavors to meld together.
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