Aush - Persian Bean & Noodle Soup: Your Pressure Cooker Adventure
This cozy Persian noodle soup brings together beans, lentils, herbs, and tender noodles in a pressure cooker for a comforting meal full of warmth and flavor.
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.
Notes
This vegetarian Persian soup is hearty, healthy, and rich in flavor. Perfect for cold nights and meal prep!