Ash Reshteh

About This Recipe

Ash reshteh is a thick, hearty noodle soup that holds deep cultural significance in Iran. Packed with herbs, beans, lentils, and flat noodles, it is traditionally served when someone embarks on a journey or starts something new. The soup is crowned with kashk (fermented whey), fried onions, and fried mint, creating layers of flavor and texture in every spoonful.

Ingredients

Serves 8

• 200 greshteh noodles(or linguine, broken)
• 100 gchickpeas(soaked overnight)
• 100 gkidney beans(soaked overnight)
• 100 glentils
• 200 gfresh spinach(chopped)
• 1 bunchfresh parsley(chopped)
• 1 bunchfresh coriander(chopped)
• 1 bunchfresh dill(chopped)
• 2 largeonions(1 diced, 1 thinly sliced for frying)
• 100 mlkashk(or sour cream as substitute)
• 2 tbspdried mint
• 3 tbspvegetable oil
• 1 tspturmeric

Instructions

1. 1

   Cook the beans

   Boil chickpeas and kidney beans until nearly tender, about 45 minutes. Add lentils and cook 15 more minutes.

2. 2

   Add herbs and aromatics

   Saute diced onion with turmeric. Add to the beans along with all the chopped herbs and spinach. Simmer 20 minutes.

3. 3

   Cook the noodles

   Add noodles to the pot and cook until tender, about 10 minutes. The soup should be very thick.

4. 4

   Make toppings

   Fry sliced onion until dark golden. In a separate pan, fry dried mint in a little oil for 30 seconds.

5. 5

   Serve

   Ladle into bowls. Top with kashk, fried onions, and fried mint.

Variations

• •

  Add lamb meatballs for a non-vegetarian version called Ash Reshteh ba Koofteh.

Storage

Refrigerate for up to 3 days. The soup thickens considerably; add water when reheating.