Aash E Shalgham Beef And Herb Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASH-E RESHTEH (PERSIAN LEGUME SOUP)



Ash-e Reshteh (Persian Legume Soup) image

Wonderful Persian soup.

Provided by AlliePeacock

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 12h

Yield 6

Number Of Ingredients 19

⅓ cup dry chickpeas (garbanzo beans)
⅓ cup dry kidney beans
2 tablespoons olive oil, divided, or as needed
1 large red onion, thinly sliced
1 tablespoon dried mint
2 large yellow onions, thinly sliced
6 cloves garlic, or to taste, minced
2 teaspoons ground turmeric
6 cups vegetable stock
3 cups packed chopped fresh parsley
2 cups packed chopped fresh cilantro
2 cups packed chopped fresh mint
3 bunches scallions, chopped (green parts only)
½ cup dry lentils
½ pound linguine pasta
1 pound fresh spinach, chopped
1 tablespoon all-purpose flour
salt and fresh ground pepper to taste
1 cup Greek yogurt

Steps:

  • Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
  • Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
  • Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
  • Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
  • Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
  • Serve soup with yogurt and fried red onions.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 76.3 g, Cholesterol 7.5 mg, Fat 11.3 g, Fiber 17.4 g, Protein 22.9 g, SaturatedFat 2.9 g, Sodium 434.3 mg, Sugar 11 g

ASH RESHTEH (PERSIAN GREENS, BEAN AND NOODLE SOUP)



Ash Reshteh (Persian Greens, Bean and Noodle Soup) image

Ash reshteh's flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn't be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles - though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its distinct, satisfying flavor. If you can't find liquid kashk, buy it powdered and hydrate it with warm water to the consistency of sour cream. Look for both items at a Middle Eastern grocery.

Provided by Samin Nosrat

Categories     dinner, beans, noodles, soups and stews, main course

Time 2h45m

Yield 8 to 10 servings (about 4 quarts)

Number Of Ingredients 18

1/4 cup dried chickpeas
1/4 cup dried white beans, such as navy or cannellini
Fine sea salt and freshly ground black pepper
2 pounds spinach
1 pound cilantro (about 3 large bunches)
1 pound Italian parsley (about 3 large bunches)
2 large bunches dill
1 large bunch chives
About 20 large fresh mint leaves
6 tablespoons plus 1/3 cup extra-virgin olive oil
2 large yellow onions, 1 finely chopped and 1 thinly sliced
2 garlic cloves, minced
1 cup dried green or brown lentils
1/2 teaspoon ground turmeric
2 quarts chicken or beef stock (preferably homemade), or water
1 1/2 cups liquid kashk (Persian sun-dried yogurt or whey), plus 1/2 cup, for serving
8 ounces reshteh (Persian soup noodles)
1 tablespoon dried mint

Steps:

  • The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups water. Refrigerate overnight.
  • The night before or just before cooking, prepare the herbs and greens: Wash spinach, cilantro and parsley, then use a salad spinner to dry very well. Run a knife through the spinach to cut leaves into large pieces. Trim the woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Roughly chop cilantro, parsley, dill, chives and mint leaves into pieces no larger than a quarter. If preparing ahead of time, wrap chopped greens and herbs in plastic bags and refrigerate overnight.
  • To cook, set a large (at least 10-quart) Dutch oven or stockpot over medium heat and add 4 tablespoons oil. When the oil shimmers, add the chopped onion and a generous pinch of salt. Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  • Drain the beans and add to onion along with the lentils, turmeric and 1 teaspoon pepper. Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the chopped spinach and herbs, along with stock or water, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning. If the soup remains very thick even after the greens have wilted, add another 1 to 2 cups water, as needed to thin it.
  • Place 1 1/2 cups kashk in a medium bowl. Add a ladle or two of hot soup and whisk to dissolve, then add the mixture to the pot. The kashk will change the color of the soup from bright to milky green. Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Stir gently to mix in the noodles and keep them from sticking together, then reduce heat and simmer, stirring occasionally, until noodles are soft and chewy and the beans are completely tender, about 30 minutes.
  • In the meantime, prepare the garnishes: Set a medium frying pan over medium-high heat. When the pan is hot, add 2 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelized, 16 to 18 minutes. Spread cooked onion onto a paper towel-lined plate to absorb excess oil; let cool. Wipe out pan and return to medium heat. Add remaining 1/3 cup oil and warm gently over low heat, then stir in dried mint and remove from heat. Set mint oil aside and allow to steep for at least 5 minutes.
  • Place remaining 1/2 cup kashk in a small bowl and thin out with a few tablespoons of water until it's the texture of thin yogurt. Set aside.
  • The soup should be as thick as a hearty chili. If it's any thicker, thin it with water, 1/2 cup at a time. Taste and adjust the seasoning with salt as needed, accounting for the fact that both the noodles and the kashk are well salted.
  • To serve, ladle soup into individual bowls. Drizzle with reserved kashk and mint oil, then top with a sprinkling of golden onions.

AASH-E SHOLEH GHALAMKAR



Aash-e Sholeh Ghalamkar image

Hearty beans and rice stew with beef and herbs, topped with caramelized onions and mint sauce

Provided by Omid Roustaei, The Caspian Chef

Categories     Main Course

Number Of Ingredients 21

1/2 cup mung beans
1/4 cup lentils
1/4 cup chickpeas, (soaked overnight)
1/4 cup pinto beans, (soaked overnight)
1/4 cup red kidney beans, (soaked overnight)
1/4 cup black eyed peas, (soaked overnight)
1 onion, (quartered)
1 1/2 pounds beef ribs
1-2 teaspoons salt, (divided. Adjust to your taste)
1/2 teaspoon pepper, (ground)
2 teaspoons turmeric, (ground)
1/2 cup rice
4 pieces green onions, (finely chopped)
2 cups fresh dill, (finely chopped)
1 cup fresh parsley, (finely chopped)
1/4 cup fresh tarragon, (finely chopped)
1/4 cup fresh summer savory, (finely chopped. Or 2 tablespoons dried savory)
6 tablespoons olive oil or ghee, (divided)
2 onions, (thinly sliced)
4 cloves garlic, (thinly sliced)
2 tablespoons dried mint, (or 4 tablespoons finely chopped fresh mint leaves)

Steps:

  • Place all the beans in a large pot and add enough water to leave about 3 inches of water over the top of the beans.
  • Bring to a gentle boil and remove any foam that may form on top. Reduce heat, cover and cook for 45 minutes.
  • Add the rice and 1 teaspoon of salt to the beans mixture, and stir.
  • Continue to cook until the beans are soft (about 30 minutes).
  • As soon as the beans have started cooking, place the quartered onion and beef ribs in a separate large pot. Add 1/2 teaspoon of salt, pepper, turmeric and 4 cups of water.
  • Bring to a gentle boil, reduce heat, cover and cook for 60-90 minutes. The meat should be completely tender and falling off the bones.
  • While the beans and the meat are cooking, prepare the topping.
  • In a large frying pan, using 4 tablespoons of olive oil, saute the onions over medium heat for 15-20 minutes until they have turned golden brown. Set aside.
  • To the same pan, add the remaining 2 tablespoons of oil and saute the garlic over medium heat for 4-5 minutes.
  • Add the dried mint and saute for 1 additional minute. Remove from the pan and set aside.
  • One the meat is properly cooked, remove it from the pan, reserving the broth in the pan. Using two forks, shred the meat, roughly chop it, and set aside.
  • Add the green onions and herbs to the pan with the leftover meat broth. Cover and simmer over low heat for 10 minutes.
  • Using an immersion blender, coarsely blend the bean and rice mixture, making sure to retain some of the beans' texture.
  • Add the shredded meat and the herb broth to the beans and stir.
  • Continue to cook the blended Aash over medium-low heat for 10 minutes. Take extra care and stir frequently to prevent the thick Aash from burning and crusting on the bottom.
  • Serve the Aash in a deep serving bowl, garnished with the caramelized onions and the garlic mint sauce.
  • Aash is best served with a slice of Persian flatbread.

PERSIAN NOODLE AND BEAN SOUP-- AASH-E RESHTEH



Persian Noodle and Bean Soup-- Aash-E Reshteh image

This thick soup of herbs, greens, legumes, grains, and noodles is cooked in a fried onion based liquid. It is customarily served as a starter before the actual meal is served. To serve, the soup is topped with creamy whey (kashk), fried onions with turmeric, lightly fried garlic, and fried mint. Without the whey, the soup is actually completely vegan, which is quite nice.

Provided by wklee

Categories     Beans

Time 4h

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup dried black beans
1/4 cup dried garbanzo beans
1/4 cup dried lentils
1/4 cup brown basmati rice
1/4 cup dried pinto bean
1/4 cup dried white bean
1/4 cup pearl barley
1/4 cup dried red beans
4 garlic cloves, peeled and minced
1 teaspoon fresh ginger, peeled and minced
1 bunch cilantro
1 bunch parsley (stems removed and discarded)
12 ounces baby spinach leaves
4 ounces beet leaves
2 bunches scallions (green parts only)
1/2 cup fresh dill
2 onions
1/4 cup vegetable oil
8 ounces chow mein noodles
1/2 cup sour cream

Steps:

  • Combine dried beans and grains in a large bowl, add water to cover, and let soak for 8 hours.
  • Wash greens and herbs well. The best way to do this is to soak in cool water and swish leaves around. Let sit for a couple minutes and lift out into a colander and rinse with water. Repeat a couple more times to remove any dirt. Allow to dry well. Chop all in batches in food processor and set aside.
  • After 8 hours, pour off water from beans and grains. Transfer beans and grains to a large pot and add water to cover by two inches. Place over high heat and bring to a boil. Once it comes to a boil, skim off all the foam possible. Once the beans begin to soften, add garlic and ginger. Season with a couple teaspoons of salt. Once the beans are halfway cooked, add green and herbs. Season with pepper. Prepare onions.
  • Cut onions in half once lengthwise and once crosswise to form quarters. Thinly slice into short slivers. Heat oil in a large skillet and fry onions until golden. Strain onions to remove excess oil. Set aside a couple tablespoons for serving. Add remaining onion to pot with beans and greens. If liquid in the pot is running low, add boiling water to keep the mixture loose. Ideally, the water will be two inches higher than the beans in the pot. Simmer beans and greens mixture for 20 minutes. Add noddles to pot and simmer 30 minutes until all ingredients are cooked through. Season with salt and pepper to taste. Add boiling water if mixture is too thick. The soup should be rather thick, but it should remain pourable.
  • To serve, top with whey or sour cream, fresh or dried mint fried in olive oil, minced garlic fried in olive oil (do not let it gain color or it will be bitter), and fried onions.

Nutrition Facts : Calories 562.9, Fat 26.4, SaturatedFat 5.6, Cholesterol 8.4, Sodium 278, Carbohydrate 68.2, Fiber 13.4, Sugar 3.8, Protein 17.4

AASH-E SHOLEH-GHALAMKAR



Aash-E Sholeh-Ghalamkar image

Make and share this Aash-E Sholeh-Ghalamkar recipe from Food.com.

Provided by daan6822

Categories     Southwest Asia (middle East)

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

500 g spinach or 500 g spring onions, ends
100 g basmati rice
100 g peas
100 g beans
100 g lentils
500 g beef or 500 g lamb
3 large onions
1/2 teaspoon turmeric
cooking oil
salt
black pepper

Steps:

  • Soak peas, beans and lentils in water for 4-5 hours.
  • Peel and chop onions and fry in oil until slightly golden.
  • Cut meat into small pieces and fry with onions until it changes colour.
  • Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour.
  • Wash rice and add to the aash. Cook for another 20-30 minutes.
  • Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently.
  • Add more hot water during cooking if necessary.

Nutrition Facts : Calories 419.2, Fat 21.6, SaturatedFat 8.5, Cholesterol 27.3, Sodium 84.8, Carbohydrate 46.9, Fiber 10.3, Sugar 8, Protein 12.8

More about "aash e shalgham beef and herb soup recipes"

ASH SHALGHAM RECIPE - UNIQOP ONLINE PERSIAN GROCERY
ash-shalgham-recipe-uniqop-online-persian-grocery image
2020-06-18 Ash Shalgham (Aash Shalgham, Ash e Shalgham, آش شلغم) is one of the Persian Ashes that Iranians cook and use it commonly during winter. …
From uniqop.com
Estimated Reading Time 5 mins


BEEF & NOODLE SOUP WITH BEANS, TOMATOES, AND HERBS …
beef-noodle-soup-with-beans-tomatoes-and-herbs image
2014-12-18 In a bowl, combine ground beef with the ½ puréed onion, 3 teaspoons (1 tablespoon) sea salt, 1 teaspoon black pepper, and 1½ …
From honestandtasty.com
5/5 (1)
Total Time 45 mins
Category Main
Calories 489 per serving


AASH PERSIAN SOUP RECIPE WITH LENTILS - OLIVEMAGAZINE
aash-persian-soup-recipe-with-lentils-olivemagazine image
2019-04-29 Step 2. Stir in the tamarind, paprika, tomato purée and butter, then add the flour and mix well. Fry for a few minutes, then pour in the stock and 1 …
From olivemagazine.com
Servings 6-8
Total Time 55 mins
Category Entertain
Calories 245 per serving


AASH RESHTEH آش رشته - PERSIAN MAMA
aash-reshteh-آش-رشته-persian-mama image
2015-01-12 Aash Reshteh is a hearty Persian noodle soup with fresh herbs and legumes.Reshteh means noodles. The type of noodles used in this particular Aash is called reshteh aash, which are flat flour noodles.Aash Reshteh is …
From persianmama.com


AASH SHALGHAM آش شلغم - PERSIAN MAMA
aash-shalgham-آش-شلغم-persian-mama image
2016-02-16 Aash Shalgham is a Persian turnip soup is known and loved as the best cold remedy in Iran’s cold winter months. Shalgham is turnip and Aash is what Persians call a thick and hearty soup. There are many varieties of Aash …
From persianmama.com


ETHNIC FOOD RECIPES
Aug 20, 2012 - Explore Esther Kaplan's board "Ethnic Food Recipes" on Pinterest. See more ideas about recipes, food, ethnic recipes.
From pinterest.com
46 pins
6 followers


AASH E SHALGHAM BEEF AND HERB SOUP BEST RECIPES
Aash E Shalgham Beef And Herb Soup Best Recipes with ingredients,nutritions,instructions and related recipes. CookingToday. Dessert; Main Dish; Appetizers; Foods for events. Christmas Thanksgiving Spring Winter Summer Fall Search. Aash E Shalgham Beef And Herb Soup Best Recipes Recently Recipes. Herb-grilled zucchini and yellow squash. This makes an excellent …
From cookingtoday.net


RECIPE: AASH-E SHALGHAM
RECIPE Profile. PATTEM VENKATESULU View my complete profile. Archives 2015 (1) February (1) 2013 (1) October ... Aash-e Shalgham; Aash-e Gojeh-farangi; Aash-e Gandom; Aash-e Anaar; Aash-e Aaloo; Aash-e Aab Leemoo; Aabe Bahaar Murgh September (18) Wednesday, October 3, 2007. Aash-e Shalgham Food Type : Non-Vegetarian Food Region : Indian Food …
From newrecipe4all.blogspot.com


AASH E SHALGHAM RECIPES
Aash e shalgham beef and herb soup is the best in all recipes for special occassion. The recipe will be cooked in 95 minutes with … Read More aash e shalgham beef and herb soup. a 1 pot stickers with chili pineapple dipping sauce a1. Tags Recipe, Recipes. A 1 pot stickers with chili pineapple dipping sauce a1 is the best in all recipes for ...
From tfrecipes.com


AASH SHALGHAM آش شلغم | RECIPE | PERSIAN FOOD, RECIPES, FOOD
Feb 16, 2016 - Enjoy this delicious Aash Shalgham as the best comfort food for cold weather that is loaded with protein, minerals and vitamins. Feb 16, 2016 - Enjoy this delicious Aash Shalgham as the best comfort food for cold weather that is loaded with protein, minerals and vitamins. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


COPYCAT WOOD RANCH RECIPES
1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions. 2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil. 3. Mix dressing with coleslaw; stir in peanuts and toss well. 4. Refrigerate until ready to serve.
From tfrecipes.com


AASH-E SHALGHAM RECIPE - EN.RAFED.NET
Makes 4 Servings Ingredients turnip, 500 grams (1.1 lbs) long grain or basmati rice, 100 grams ground lamb or beef, 200 grams onions, 2 large split peas, 50 grams turmeric, 1/2 teaspoon mint, 100 grams fresh or 2 teaspoons dried cooking oil salt black pepper Method Mix ground meat with grated onions, salt and black pepper. Shape into small balls, and fry in oil until colour changes.
From en.rafed.net


LEONAS CREAM OF CHICKEN AND HERB SOUP RECIPES
Make and share this Leona's Cream of Chicken and Herb Soup recipe from Food.com. Recipe From food.com. Provided by Leona L. Categories Chicken. Time 2h20m. Yield 6-8 serving(s) Number Of Ingredients 18. Ingredients; 1 (3 lb) chicken, cut up: 4 cups chicken stock: 1 bay leaf: 1 onion: 1 stalk celery: 1 carrot: 1/2 cup butter: 1/2 cup flour : 2 cups milk: 2 cups cream: 1/4 …
From tfrecipes.com


AASH-E AAB LEEMOO | SOUPS | PERSIAN RECIPES
Wash rice and add to the aash. Cook for another 15-20 minutes. Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in lime juice, sugar, and marjoram (if fresh marjoram is used, it should be finely ...
From uppersia.com


RUGRATS FULL EPISODES FREE RECIPES
2000-02-14 · Rugrats is a series that is currently running and has 19 seasons (287 episodes). The series first aired on February 14, 2000. Where to Watch Rugrats Rugrats is available for streaming on the Nickelodeon website, both individual episodes and full seasons. You can also watch Rugrats on demand at Apple TV+, Paramount+, Amazon Prime ...
From tfrecipes.com


AASH-E SHOLEH-GHALAMKAR | SOUPS | PERSIAN RECIPES
Persian Recipes; Soups; Aash-e Sholeh-Ghalamkar Persian recipes . Aash-e Sholeh-Ghalamkar Ingredients (4 servings) 500 grams vegetables: parsley, dill, coriander, spinach, spring-onion ends ; 100 grams long-grain or basmati rice ; 100 grams peas ; 100 grams beans ; 100 grams lentils ; 500 grams beef or lamb ; 3 large onions ; 1/2 teaspoon turmeric ; cooking …
From uppersia.com


IRAN: ::::::::::::::::::::SOYA-FREE/SRI-LANKA SOUP-AND ...
Ash-e-jow (Iranian/Persian Barley Soup) Recipe - Allrecipes.com tomato paste, chicken stock, oil, barley, turmeric, pepper, parsley, lime, carrot, onion, salt, sour cream I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans.
From foodferret.com


AASH E SHALGHAM BEEF AND HERB SOUP RECIPES
Aash e shalgham beef and herb soup is the best in all recipes for special occassion. The recipe will be cooked in 95 minutes with … Read More aash e shalgham beef and herb soup. a 1 pot stickers with chili pineapple dipping sauce a1. Tags Recipe, Recipes. A 1 pot stickers with chili pineapple dipping sauce a1 is the best in all recipes for ...
From tfrecipes.com


Related Search