Ash Reshteh is a hearty, flavorful Persian soup filled with healthy greens, beans, and noodles. Here’s a complete, step-by-step recipe to make Ash Reshteh:
- 1 cup chickpeas, soaked overnight (or use canned chickpeas)
- 1 cup kidney beans, soaked overnight (or use canned kidney beans)
- 1 cup navy beans, soaked overnight (or use canned navy beans)
- 200 grams reshteh noodles (or substitute with linguine or fettuccine)
- 8 cups vegetable broth or water
- 2 large onions, thinly sliced
- 5 cloves garlic, minced
- 1 teaspoon turmeric
- Salt and pepper, to taste
- 4 cups chopped fresh spinach
- 2 cups chopped fresh cilantro
- 2 cups chopped fresh parsley
- 1 cup chopped fresh dill
- 1 cup chopped green onions
- 1 cup kashk (whey, or substitute with sour cream or Greek yogurt)
- 2 tablespoons vegetable oil
- 1 tablespoon dried mint
- Optional garnish: fried onions, sautéed garlic, and additional kashk
- If using dried beans, drain and rinse the soaked chickpeas, kidney beans, and navy beans. In a large pot, add the beans and 6 cups of water or vegetable broth. Bring to a boil, then reduce the heat and let them simmer for about 1 hour, or until the beans are tender. If using canned beans, rinse and drain them before adding to the pot.
- In a separate large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the thinly sliced onions and sauté until they are golden brown, stirring occasionally. This should take about 15 minutes. Remove half of the fried onions and set aside for garnish.
- Add the minced garlic and turmeric to the pot with the remaining onions, and sauté for an additional 2 minutes.
- Add the cooked beans (along with their cooking liquid) or canned beans to the pot with the onions. Add the remaining 2 cups of vegetable broth or water, and bring the mixture to a boil.
- Break the reshteh noodles in half and add them to the pot. Cook for about 10 minutes, or until the noodles are al dente.
- Stir in the chopped spinach, cilantro, parsley, dill, and green onions. Cook for an additional 10 minutes, or until the greens are tender.
- Season the soup with salt and pepper to taste. Add the kashk, reserving some for garnish, and stir until it’s well incorporated.
- In a small saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the dried mint and sauté for 1-2 minutes, until fragrant. Be careful not to burn the mint.
- To serve, ladle the soup into bowls and garnish with the fried onions, sautéed garlic (optional), and a dollop of kashk. Drizzle the mint-infused oil over the top.
Enjoy your homemade Ash Reshteh!