Aush/Ash Reshte aka green Aush. A Persian noodle recipe #recipe

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 always make ours with extra chickpeas. These pulses are packed with protein and fiber, and add such a satisfying texture to your meal.

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

Recipe:
1. Cook beef with onions, minced garlic, coriander, cumin, chili powder, turmeric and salt.
2. Pour in broth and bring to boil. Add chopped/pulsed cilantro, spinach, parsley and green onions.
3. Return to boil, then add noodles. Simmer until noodles are tender.
4. Then add chickpeas and red kidney beans to the pot.
5. In a separate bowl, add a scoop of hot broth and Greek yogurt, whisk until smooth then add it to the pot.
6. Sprinkle in dill. Let the Aush simmer for a few more minutes, allowing all flavors to meld together.

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