Aash-e Reshteh — Persian Noodle & Bean Soup

Name: Aash-e Reshteh — Persian Noodle & Bean Soup
Total time: 2 h 40 min
Yield: 8
Cuisine: Persian
Ingredients: 100 g Dried chickpeas; 100 g Dried red kidney beans; 100 g Brown or green lentils; 250 g Reshteh (Persian soup noodles); 100 g Parsley, chopped; 100 g Coriander (cilantro), chopped; 50 g Dill, chopped; 200 g Spinach, chopped; 3 large Onions; 4 cloves Garlic, sliced; 2 tbsp Dried mint; 150 g Kashk; 1 tsp Ground turmeric; 5 tbsp Oil; 2 tsp Salt

A thick, green, deeply savoury soup of three beans, four herbs and soft wheat noodles, finished with tangy kashk and a lattice of fried mint, onion and garlic. Hearty enough to be dinner, and traditionally cooked to mark Nowruz and to share as charity.

Sumber

Resep oleh Persian home kitchens · 🏺 Tradisional · Everyday and festive cooking of Iranian households — the shared repertoire behind sofreh (the spread) that no single person owns

Persian · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article (Wikipedia's canonical title is 'Aush reshteh', to which 'Ash reshteh' redirects) describes it as a type of āsh — an Iranian thick soup — featuring reshteh (thin noodles), kidney beans, chickpeas, lentils, herbs and kashk (a sour dairy product made from cooked or dried yogurt), with hot fried garlic, onion or mint used as garnishes. That fixes the whole ingredient set and the three toppings used here. Quantities and method are this book's own.

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Watch it being made

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Chop one onion and fry it in 2 tbsp oil in a large pot until soft. Add the turmeric, then the drained soaked chickpeas and kidney beans and about 2.5 litres of water. Simmer, covered, for 1 hour.
Add the lentils and cook 20 minutes more, then stir in all the chopped herbs and the spinach. Simmer another 20 minutes until everything is soft and the soup is dark green.
Meanwhile make the garnishes: slice two onions thin and fry them low and slow in 2 tbsp oil until deep brown and sweet, 15 to 20 minutes. Lift out half. Add the sliced garlic to the pan for a minute, then take it off and stir the dried mint into the warm oil off the heat.
💡 Fry the mint off the heat or on the lowest flame — dried mint burns and turns bitter almost instantly. You want it to sizzle and darken, not blacken.
Break the reshteh in half and drop it into the simmering soup. Cook for 8 to 10 minutes, stirring often so it does not clump, until the noodles are soft and the soup has thickened noticeably.
💡 The noodles keep drinking liquid as they sit, so the soup thickens further off the heat. Keep it looser than you think you want it.
Stir in most of the kashk and a spoon of the mint oil, and season with salt. Loosen with hot water if it has become too thick to be a soup.
Ladle into bowls and top each with a drizzle of kashk, a spoon of the dark fried onion, the fried garlic and the mint oil. Serve hot.

💡 Tips

The three toppings — kashk, fried onion, fried mint — are what make it aash-e reshteh rather than just a bean soup. Do not skip them; they carry the tang, the sweetness and the aroma respectively.
For a vegan pot, swap the kashk for a cashew-free vegan sour cream or a squeeze of lemon plus a spoon of tahini — the soup itself has no meat and no other dairy.
It is one of the classic Nowruz soups, eaten to wish for a good path in the year ahead — the tangled noodles stand in for the many roads of life.