That first hiss from the cooker tells you something good is happening. You're standing there, maybe a little impatient but that sound is like a promise. You sense your kitchen's about to fill with that kinda cozy smell that hints at comfort food in the making.
You recall how long cooking beans usually takes, and how this pressure cooker gets that done in no time. No more hours of babysitting a pot or draining and refilling. This thing seals tight with its sealing ring and steams up fast to that pressure build.
As you listen, you remember all those simpler meals instantly feeling extra special. You spot the chance to tackle this classic Persian soup in your city apartment without fuss. It’s like you get that tender pull on every bean, and the noodles soak up every bit of flavor. Trust me, you gonna love this sorta soup adventure.
Why Your Cooker Beats Every Other Pot
- It locks in steam with a sealing ring so flavors don’t escape like they do with open pots.
- You get a faster pressure build that speeds up cooking time way beyond standard boiling.
- It lets you pick between natural release or quick release, perfect for controlling texture.
- The heat gets evenly distributed, so no more burnt bits on the bottom.
- Pressure cooking tenderizes beans and lentils faster than simmering ever could.
- Cleanup is a breeze because you’re mainly using one pot for the whole meal.
What Goes Into the Pot Today
- ½ cup dry chickpeas
- ½ cup dry kidney beans
- ½ cup dry brown lentils
- ½ cup dry green lentils
- ½ cup dry mung beans
- 9 cups boiling water
- ⅓ cup vegetable oil
- 2 medium yellow onions, chopped
- 8 garlic cloves, thinly sliced
Okay, now for the extras that make your Aush stand out. You’re gonna toss in ½ teaspoon salt and 1½ teaspoon dried mint leaves. A good 1 tablespoon ground turmeric adds a lovely earthiness. For noodles, break 3.5 oz of flour noodles (called reshteh) right in. If you got gluten-free noodles or linguine, those work too.
Finish with 1½ cups each of fresh parsley and cilantro, chopped fine. Don’t forget 1½ cups fresh spinach and a stalk or two of thinly sliced green onion if you like. Season again with 2 teaspoon salt plus black pepper for that little kick. And hey, if you feel adventurous, add a pinch of dried fenugreek leaves.
Walking Through Every Single Move
Start by rinsing all your chickpeas, kidney beans, lentils, and mung beans real good. Then soak 'em overnight in water—yeah, patience but worth it.
Next day, drain those soaked legumes and toss them into your pressure cooker. Pour in 9 cups of boiling water and seal it up with the sealing ring. Bring it up to a pressure build on high, then set it to cook for about 45 minutes.
While that’s going, heat vegetable oil over medium heat in a pan. Chuck in your chopped onions and sauté till they get golden brown. This takes about 10 minutes, so you gotta be ready to stir.
Throw in salt and thinly sliced garlic to those onions, cooking another 2 or 3 minutes till you smell that lovely garlic aroma. Then stir in dried mint leaves and sauté for one more minute.
Once done, scoop half of this onion mixture aside for garnishing later. Add the other half back into the pressure cooker with the beans and lentils. Shut the lid and let everything blend together for about 10 minutes on simmer mode.
After simmering, release the pressure naturally to keep the soup tender. Open the cooker and stir in your snapped flour noodles. Close the lid again and cook under pressure for 5 minutes.
Now you do a slow release which helps noodles cook just right without turning mushy. Once done, open it and stir in fresh parsley, cilantro, spinach, and green onions. Season it again with salt and pepper till it tastes just how you want.
Serve hot and top generously with that reserved onion and mint mixture. You just nailed this Persian Aush with a pressure cooker twist!
Time Savers That Actually Work
- While your beans soak overnight, prep the onions and garlic so they’re ready to sauté without waiting.
- Use boiling water when adding to the cooker to speed up the pressure build time.
- Keep your sealing ring clean and well-fitted to avoid delays in getting pressure.
- Reserve half of the onion mixture early so the garnish is ready as your soup finishes.
These little hacks help you breeze through cooking without skipping flavor or texture. You’ll save time but still get that hearty, comforting soup you crave.
That First Bite Moment
That first bite hits you with a warm hug of earthy beans and tender noodles, all soaking in rich, aromatic broth. You taste the garlic and mint blending perfect like they were made for each other.
The noodles got a nice tender pull that’s not mushy. They kinda soak up all that flavor in a way that makes every spoonful feel like a cozy story.
You sense fresh herbs peeking through, giving life and brightness to a whole bowl of comfort. And the crispy fried onions on top? Oh heck, that crunch and hint of sweetness change the whole game.
Each spoon invites you to go back for more, feeling full and satisfied but not weighed down. It’s that kind of soup that feels good in your soul and belly all at once.
Smart Storage That Actually Works
When you got leftovers, cool the Aush to room temp first before storing it. Don't rush the fridge; that keeps flavors fresh and veggies from turning sad.
Use airtight containers so your soup doesn't pick up any weird fridge smells. Your sealing ring knows that seal? Think same kinda protection in your container.
This soup freezes real well too. Portion into freezer bags or containers and freeze flat for easy thawing later. Just thaw slow overnight in the fridge before reheating gently on the stove.
Your Most Asked Questions Answered
- Can I skip soaking the beans? You could but it'll take way longer to cook and might mess with the texture. Soaking helps everything cook evenly.
- What if I don’t have flour noodles? Linguine or gluten-free noodles work just fine. Just snap them in half to fit in the cooker better.
- Do I have to do natural release? Natural release helps keep beans tender and noodles just right, but slow release also works if you’re in a hurry.
- Can I add meat? Traditionally this soup is vegetarian, but you could brown some meat and add after legumes are cooked if you want.
- What’s the deal with dried fenugreek leaves? Adds a fun earthy, slightly sweet note. Totally optional but cool if you got it.
- How long can leftovers keep? In the fridge, about 3 to 4 days. Frozen, they last months but go for best quality within 3 months.
Aush - Persian Bean & Noodle Soup: Your Pressure Cooker Adventure
Equipment
- 1 Pressure Cooker
- 1 Large Pan for sautéing onions
Ingredients
Main ingredients
- 0.5 cup dry chickpeas
- 0.5 cup dry kidney beans
- 0.5 cup dry brown lentils
- 0.5 cup dry green lentils
- 0.5 cup dry mung beans
- 9 cups boiling water
- 0.33 cup vegetable oil
- 2 medium yellow onions chopped
- 8 cloves garlic thinly sliced
- 0.5 teaspoon salt
- 1.5 teaspoon dried mint leaves
- 1 tablespoon ground turmeric
- 3.5 oz flour noodles reshteh, snapped
- 1.5 cups fresh parsley chopped
- 1.5 cups fresh cilantro chopped
- 1.5 cups fresh spinach
- 2 green onions thinly sliced
- 2 teaspoon salt for final seasoning
- to taste black pepper
- pinch dried fenugreek leaves optional
Instructions
Instructions
- Rinse and soak all legumes overnight in water.
- Drain soaked legumes and add to the pressure cooker with boiling water. Cook on high pressure for 45 minutes.
- Sauté chopped onions in oil over medium heat for 10 minutes until golden brown. Add garlic, cook 3 more minutes, then stir in mint and turmeric and cook another minute.
- Reserve half onion mixture for garnish. Add rest to beans in cooker and let simmer for 10 minutes.
- Add noodles to cooker, close lid and cook under pressure for 5 minutes.
- Do a slow release. Open lid and stir in herbs and green onions. Season to taste.
- Serve hot, garnished with reserved onion mixture.
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