Ash Reshteh

4/1/2025

Prep Time: 30 minutes | Cook Time: 2.5 hours

Description

Ash Reshteh is a thick, hearty soup that’s a staple dish in Iranian cuisine. This recipe celebrates a nourishing mix of herbs, pulses, and Persian noodles. The dish sends your taste buds on an adventure with complex, savory flavors balanced by hints of tangy whey and crispy onions.

Ingredients

• 1 cup dry kidney beans
• 1 cup dry navy beans
• 1 cup lentils
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 teaspoons turmeric
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh scallions
• 2 cups chopped spinach
• 100 g/4 oz. Persian noodles (reshte)
• Salt
• Pepper
• 4 tablespoons oil
• 1 teaspoon dried mint
• Kashk (whey), for serving

Optional Ingredients

• Dried limes: Adds a sour, citrusy undertone that brings depth and balance to the dish, enhancing the flavor profile of the soup.
• Ghormeh sabzi (Persian herb stew): If you have this on hand, use it to enhance the herbal pyramid of flavors, bringing a multi-dimensional depth to the soup.

Estimated Time

• Prep time: 30 minutes
• Cook time: 2.5 hours

Instructions

1. Soak kidney beans, navy beans, and lentils in water for several hours. Rinse and drain.
2. In a large pot, heat oil and sauté onions and garlic till golden.
3. Add turmeric, salt, and pepper.
4. Add pre-soaked beans and lentils to the pot, cover with water. Bring to a boil.
5. Reduce heat, cover, and simmer, stirring occasionally for 1.5 hours until the beans are tender.
6. Add the herbs and spinach. Continue to simmer on low heat for another hour. Stir occasionally.
7. Break the Persian noodles into the soup. Continue to simmer for another 15 minutes.
8. Fry dried mint in a small amount of oil for a few seconds until aromatic, don’t let it burn.
9. Stir some of the soup’s liquid with kashk till smooth, then add it to the soup. Stir well.
10. Serve with a topping of kashk, fried mint and sautéed onions.

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