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Title: Ash Reshteh (Afghan Noodle Soup)
Categories: Afghan, Pakistani, Soups
Yield: 8 Servings

1/2 c Neutral oil
1 1/2 md Yellow onion;
- cut in half rings
Salt; to taste
1 ts Red chili powder;
- preferably Kashmiri
1/2 ts Turmeric powder
1 ts Cumin powder
1 ts Coriander powder
4 Roma tomatoes
1/2 lb Ground beef
1/2 c Olive oil
Salt; to taste
1/2 lb Whole wheat noodles or
- spaghetti
2 ts Dried dill
1 1/2 ts Dried mint
2 c Red kidney beans;
- cooked or canned
2 c Chickpeas; cooked or canned
2 Spring onions;
- sliced crosswise
1 bn Spinach; roughly chopped
2 Green chiles;
- roughly chopped
1 tb Ginger powder
1 tb Garlic powder
3 c Sour yogurt
1 ts Garlic; crushed (optional)
1/2 c Neutral oil
1 tb Garlic; crushed
1 ts Red chili powder

Preparation time: 30 minutes
Cooking time: 90 minutes

Ash is a thick soup that features special flat wheat noodles. While
the recipe below is Afghan, Ash is part Iranian, Azerbaijani,
Caucasian and Turkish.

Begin by preparing the keema. In a saucepan, heat oil and brown
onions on medium-low heat for 10 minutes. Add spices listed under
keema (red chili powder, turmeric powder, cumin and coriander powder
and stir for a few seconds until fragrant. Add a splash of water to
deglaze the pan if needed.

Add tomatoes and fry on high heat until they soften, about 7 minutes.

Add ground beef, salt, approximately 1/2 cup of water and let it cook
on medium to low heat for 45 minutes.

To prepare the soup, bring 2 qt water to a boil. Add salt, oil,
noodles, mint, dill, chopped spring onion, and spinach. Once the
broth begins to simmer, add green chiles, red beans and chickpeas.
After 5 minutes, add the keema prepared earlier, and ginger and
garlic powder, and let it simmer on low heat for a couple of minutes.

While the beef cooks in the broth, whisk 3 cups of sour yogurt and
add a ts of garlic (if using) in a deep serving dish.

Once the noodles are done, strain them with a slotted spoon and begin
to add them to the yogurt. Top with broth and set aside.

Begin to get the tempering ready. Heat 1/2 cup of oil and fry crushed
garlic and red chili powder for a few seconds. Pour it over the soup.
Sprinkle with dried mint.

Recipe by Maryam Jillani

Recipe FROM: <https://www.pakistaneats.com/recipes/ash-afghan-soup/>

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