Iran · Iran
Ash-e Reshteh
A thick Persian herb, bean and noodle soup finished with kashk, fried onion and dried mint.
Ash-e Reshteh is the more ceremonial cousin of ash reshteh, thickened with legumes and herbs and finished with kashk rather than a clear broth. It is served at gatherings where a lighter soup would not register, and the fried onion and dried mint on top are not optional. Kashk itself is a whey sauce strained overnight, and making it from scratch is the part most cooks skip.
Ingredients
- dried kidney beans, soaked150 g
- dried green lentils80 g
- dried chickpeas, soaked80 g
- fresh spinach, chopped250 g
- fresh parsley, chopped100 g
- fresh cilantro, chopped60 g
- fresh chives, chopped30 g
- onion, sliced200 g
- Persian reshteh noodles120 g
- ground turmeric2 g
- salt6 g
- dried mint3 g
- kashk (or thick yogurt)80 g
Directions
- 1
Simmer kidney beans, chickpeas and lentils together until tender; drain.
Legumes mash easily with a fork. - 2
Soften onion in oil with turmeric, then stir in spinach, parsley, cilantro and chives until wilted.
Greens have collapsed and released liquid. - 3
Add the cooked legumes, water, salt and pepper and simmer until thick.
Soup is thick enough to coat a spoon. - 4
Stir in the reshteh noodles and simmer until tender.
Noodles are tender with no chalky center. - 5
Top bowls with fried onion, dried mint bloomed in oil and a drizzle of kashk.
Toppings are aromatic and slightly crisp. Refrigerate any leftover soup within 2 hours at 4°C or below; consume within 24 hours.
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