Ash-e Reshteh

Name: Ash-e Reshteh
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 can canned chickpeas, drained; 1 can canned kidney beans, drained; 1/2 cup brown lentils, rinsed; 2 yellow onions, sliced; 6 garlic cloves, minced; 4 cups fresh spinach, chopped; 1 cup fresh parsley, chopped; 1 cup fresh cilantro, chopped; 1 cup fresh chives, chopped; 8 oz reshteh noodles, broken; 2 tbsp dried mint; 1 tsp ground turmeric; 1/2 cup liquid kashk; 1/4 cup olive oil; 8 cups water; 1 tsp salt; 1/2 tsp black pepper

A thick Persian noodle soup packed with fresh herbs, legumes, fried mint, and tangy liquid whey.

85 minMediumServes 6380 cal/serving

Middle EasternSoupStovetopVegetarianHigh FiberHalal-friendlyKosher-styleNut-FreeEgg-FreeSoy-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 can canned chickpeas, drained
1 can canned kidney beans, drained
1/2 cup brown lentils, rinsed
2 yellow onions, sliced
6 garlic cloves, minced
4 cups fresh spinach, chopped
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
1 cup fresh chives, chopped
8 oz reshteh noodles, broken
2 tbsp dried mint
1 tsp ground turmeric
1/2 cup liquid kashk
1/4 cup olive oil
8 cups water
1 tsp salt
1/2 tsp black pepper

Instructions

1

Heat 1/4 cup olive oil in a large pot over medium heat and saute 2 sliced yellow onions until golden brown.
2

Add 6 minced garlic cloves and 1 tsp ground turmeric, stirring for 1 minute until fragrant.
3

Reserve half of the fried onion mixture for garnish, then pour 8 cups water into the pot.
4

Add 1/2 cup rinsed brown lentils, 1 tsp salt, and 1/2 tsp black pepper, bring to a boil, then cover and simmer for 20 minutes.
5

Stir in 4 cups chopped fresh spinach, 1 cup chopped fresh parsley, 1 cup chopped fresh cilantro, 1 cup chopped fresh chives, 1 can drained canned chickpeas, and 1 can drained canned kidney beans, then cook uncovered for 15 minutes.
6

Add 8 oz broken reshteh noodles and simmer for 10 to 15 minutes until noodles are tender and soup thickens.
7

Saute 2 tbsp dried mint in a small pan with a splash of oil for 30 seconds to make mint oil.
8

Ladle soup into bowls and garnish with 1/2 cup liquid kashk, reserved fried onions, and mint oil.

Questions

Can I make Ash-e Reshteh gluten-free?

Yes. The gluten in this entry is 8 oz reshteh noodles, broken. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Ash-e Reshteh keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Ash-e Reshteh?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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