Ash-e Reshteh

🧂 Ingredients

• 100 g Dried chickpeas(Soaked overnight and drained)
• 100 g Dried brown or green lentils(Rinsed)
• 200 g Reshteh (Persian dried noodles)(Broken into smaller pieces if very long)
• 3 cups Mixed fresh herbs (parsley, cilantro, spinach, dill, chives)(Finely chopped. A mix of spinach, parsley, cilantro, and dill is common. Chives can be added for extra flavor.)
• 150 ml Kashk(Available at Middle Eastern grocery stores or online. Can be diluted with a little water if very thick.)
• 2 liters Vegetable or chicken broth(Or water)
• 1 medium Onion(Finely chopped, for sautéing)
• 3 cloves Garlic(Minced)
• 1 teaspoon Turmeric powder
• to taste Salt
• to taste Black pepper
• 2 tablespoons Vegetable oil or olive oil(For sautéing)
• 2 tablespoons Dried mint(For garnish)
• 2 tablespoons Additional oil(For frying mint and onions)

👨‍🍳 Instructions

1. 1

   Prepare the legumes: In a large pot, combine the soaked and drained chickpeas and the rinsed lentils with enough water to cover them by about 2 inches. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours, or until both are very tender. Skim off any foam that rises to the surface during the initial boiling. You can also cook them separately if preferred.

   ⏱️ 1.5 - 2 hours
2. 2

   Sauté aromatics: While the legumes are cooking, heat 2 tablespoons of oil in a separate pan over medium heat (approx. 175°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and turmeric powder, and cook for another minute until fragrant, being careful not to burn the garlic.

   ⏱️ 10 minutes
3. 3

   Combine and simmer: Add the sautéed onion and garlic mixture to the pot with the cooked chickpeas and lentils. Pour in the broth (or water) and bring the soup to a gentle simmer. Season with salt and pepper to taste.

   ⏱️ 15 minutes
4. 4

   Add the greens: Stir in the finely chopped mixed greens. Continue to simmer, uncovered, for about 30 minutes, or until the greens are wilted and tender, and the flavors have melded. The soup should be quite thick at this stage.

   ⏱️ 30 minutes
5. 5

   Cook the noodles: Add the reshteh noodles to the simmering soup. Stir gently to prevent them from sticking together. Cook according to the noodle package directions, typically 10-15 minutes, until the noodles are al dente. Be careful not to overcook them, as they will continue to soften in the hot soup.

   ⏱️ 10 - 15 minutes
6. 6

   Prepare garnishes: While the noodles cook, prepare the garnishes. In a small skillet, heat 2 tablespoons of oil over medium heat (approx. 175°C / 350°F). Add the dried mint and fry for about 30 seconds until fragrant, being careful not to burn it. Remove the mint with a slotted spoon and set aside on a paper towel. In the same skillet, add a little more oil if needed, and fry the remaining chopped onion until golden brown and crispy. Drain on paper towels.

   ⏱️ 10 minutes
7. 7

   Serve: Ladle the hot Ash-e Reshteh into individual bowls. Swirl a generous tablespoon or two of kashk into each bowl. Garnish with the fried mint and crispy fried onions. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ash-e Reshteh is traditionally very thick; adjust broth quantity to your preference.
• ✓The noodles symbolize untangling life's complexities, making it a fitting dish for the Persian New Year (Nowruz).
• ✓Kashk can be quite salty, so season the soup accordingly and taste before adding more salt.
• ✓For a smoother soup, you can blend some of the cooked beans before adding the greens.

🔄 Variations

• Add cooked and shredded lamb or beef for a meat version.
• Omit meat for a vegetarian or vegan option (ensure broth is vegetable-based).
• Add other vegetables like carrots or potatoes for extra heartiness.

🥗 Nutrition

Per serving