This is my magic recipe for common cold, flu and general malady, although I do make this soup occasionally just for the fun of it. To the testimony of a host of my friends and relatives who had passed by when they had not been feeling well, this soup does wonders knocking off the cold, especially if you take it with another anti-cold remedy of mine Hot Whisky!
Ingredients: (5 serving). Half a chicken (bone in, skinless), cleaned and washed. Onion, 1 medium, thickly sliced lengthwise. Lentil and red beans ½ cup each. Split beans and rice, ¼ cup each (All washed and drained). Turnips, and pumpkins, skinned, seeded (for pumpkin), and cubed, two cups each. Fresh coriander and spinach, chopped, 2 cups each. Turmeric ¼ tbsp. Lime juice, 1 tbsp. Salt and black pepper to taste.
Aash-e reshteh, conveniently, if not accurately translated as ‘noodle soup’, is known to all Iranians inside and outside the country despite looking and tasting quite unfamiliar when produced by a bevy of different cooks.
It is so popular that it’s not only made routinely as a family meal, it has also been chosen as the aash to mark more than one special occasion. One would spend a whole day preparing, cooking and distributing aash-e reshteh to ‘send-off’ a family member on a long or important trip. Traditionally, aash-e reshteh is also made and served at a chaharshanbeh soori get-together–the festivity held on the eve of the last Wednesday before the Persian New Year. Nowadays, many Iranian cities have seen aash-e reshteh travel from the home to the street corner, joining the long list of popular street foods served through window slots in disposable bowls. Read the rest of this entry »
This is yet another Shiraz speciality, although in other Iranian cities we have “aash maast” (yogurt soup) which follow completely different ingredients and cooking methods.
Ingredients (serving 4) Read the rest of this entry »