Traditional Ash Reshteh (Persian Herb and Bean Noodle Soup)

Ingredients

• 180 g Chickpeas (soaked overnight, drained)
• 180 g Red Kidney Beans (soaked overnight, drained)
• 180 g Black‑Eyed Peas (soaked overnight, drained)
• 200 g Red Lentils (rinsed)
• 1 piece Large Onion (about 200 g, diced into small cubes (نگینی))
• 4 cloves Garlic (minced)
• 1 tsp Turmeric (full teaspoon, ground)
• 1 tsp Black Pepper (ground, half‑crushed)
• 1 tbsp Salt (adjust to taste)
• 200 g Spinach (washed, stems removed, chopped)
• 200 g Dill (washed, stems removed, chopped)
• 200 g Cilantro (washed, stems removed, chopped)
• 200 g Scallions (Green Onions) (washed, white and green parts chopped)
• 200 g Parsley (washed, stems removed, chopped)
• 500 g Ash Reshteh Noodles (broken in half for easier stirring)
• 60 g Kashk (mixed with a little water to a smooth consistency)
• 5 tbsp Vegetable Oil (for sautéing and frying)
• 2 tbsp Dried Mint (for frying) (dry mint leaves)
• 3 tbsp Dried Mint (for garnish) (dry mint leaves, fried)
• 2 tbsp Fried Onions (for garnish) (golden fried onion strips)
• 1 tbsp Fried Garlic (for garnish) (golden fried garlic strips)
• 5 L Water (enough to cover beans by ~5‑6 cm)

Instructions

1. Dice the Onion

   Trim the large onion, peel it and dice into small, pea‑size cubes (نگینی).

   Time: PT5M

2. Sauté Onion

   Heat 2 tbsp oil in the large pot over low heat. Add the diced onion and sauté, stirring occasionally, until it becomes translucent and just starts to turn golden.

   Time: PT8M

   Temperature: low heat

3. Add Spices

   Stir in 1 tsp turmeric and 1 tsp ground black pepper. Mix well and cook for 1 minute to release aromas.

   Time: PT1M

   Temperature: low heat

4. Add Garlic

   Add the minced garlic and continue sautéing for another 2 minutes until fragrant.

   Time: PT2M

   Temperature: low heat

5. Sauté Soaked Beans

   Drain the soaked chickpeas, red kidney beans, and black‑eyed peas. Add them to the pot and stir‑fry with the onion mixture for about 4 minutes so they coat with the oil and spices.

   Time: PT4M

   Temperature: low heat

6. Add Water and Simmer Beans

   Pour in enough water to cover the beans by 5‑6 cm (about 5 L). Bring to a boil, then reduce to a gentle simmer, cover partially, and cook for 80‑90 minutes until the beans are tender.

   Time: PT90M

   Temperature: simmer

7. Prepare Fresh Herbs

   While the beans simmer, wash spinach, dill, cilantro, scallions, and parsley. Remove stems, then finely chop all herbs with a sharp knife to the size shown in the video (small, uniform pieces).

   Time: PT10M

8. Fry Garlic and Mint for Garnish

   In a separate pan, heat 2 tbsp oil over medium‑high heat. Add thinly sliced garlic and fry until golden, then remove with a slotted spoon. Immediately add the dried mint, stir quickly until it darkens slightly, then remove. Set both garnishes aside.

   Time: PT5M

   Temperature: medium‑high heat

9. Add Lentils and Salt

   Drain the rinsed red lentils and add them to the pot. Stir in 1 tbsp salt and bring the soup back to a boil.

   Time: PT5M

   Temperature: high heat

10. Add First Portion of Herbs

    Add two‑thirds of the chopped herb mixture to the pot, stir well, and let the soup return to a boil.

    Time: PT5M

    Temperature: high heat

11. Add Remaining Herbs

    Stir in the remaining one‑third of the herbs. Do NOT replace the lid; let the soup simmer uncovered so the herbs integrate fully.

    Time: PT5M

    Temperature: medium heat

12. Add Noodles

    Break the ash reshteh noodles in half. Add half of the noodles to the pot, stir to separate, then add the remaining half, stirring after each addition. Simmer for about 15 minutes until the noodles are cooked through and the soup thickens.

    Time: PT15M

    Temperature: medium heat

13. Incorporate Kashk

    Mix the prepared kashk (kashk thinned with a little water) into the soup, stirring until fully dissolved.

    Time: PT2M

    Temperature: medium heat

14. Add Final Garnishes

    Stir in 2 tbsp fried onions, 1 tbsp fried garlic, and 3 tbsp fried mint. Mix gently.

    Time: PT3M

    Temperature: low heat

15. Final Seasoning and Rest

    Taste and adjust salt or pepper if needed. Keep the soup on low heat for another 5 minutes, stirring occasionally. If the soup is too thick, add a splash of hot water.

    Time: PT5M

    Temperature: low heat

16. Serve and Garnish

    Ladle the hot ash reshteh into deep bowls. Top each serving with an extra drizzle of fried mint, a few fried onion strips, and a pinch of cold dried mint if desired. Serve immediately.

    Time: PT5M

    Temperature: hot

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

12 g

Ingredient Substitutions

• Instead of Chickpeas: canned chickpeas (drained)
• Instead of Red Kidney Beans: pinto beans
• Instead of Black‑Eyed Peas: lima beans
• Instead of Red Lentils: split peas
• Instead of Garlic: garlic paste
• Instead of Spinach: Swiss chard
• Instead of Ash Reshteh Noodles: vermicelli, thin egg noodles
• Instead of Kashk: Greek yogurt thinned with water
• Instead of Vegetable Oil: canola oil
• Instead of Dried Mint (for frying): fresh mint (use more)
• Instead of Dried Mint (for garnish): fresh mint

Equipment Needed

• Large Pot (5‑6 L)
• Colander
• Frying Pan (medium)
• Wooden Spoon or Ladle
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Serving Bowl or Deep Plate

Critical Steps — Do Not Skip

• Soak beans overnight and drain before cooking
• Sauté onion until lightly golden before adding spices
• Fry garlic and mint separately to avoid burning
• Add salt before the first batch of herbs to preserve herb color
• Do not cover the pot after adding herbs; let the soup simmer uncovered
• Add noodles in two batches, stirring after each addition to prevent clumping

Chef Tips from the Video

• Use high‑quality kashk for authentic tanginess
• Fry the mint just until it darkens; this gives a smoky aroma without bitterness
• Stir the soup gently after adding noodles to keep the broth clear
• For extra depth, add a pinch of dried rose water at the very end.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days. Reheat gently on the stove.

Freezer: Portion and freeze for up to 2 months. Thaw overnight and reheat, adding extra water if needed.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak and pre‑cook the beans a day ahead
• Chop all herbs and store in a sealed container in the fridge
• Prepare fried garlic and mint garnish up to 2 hours before serving
• Kashk can be mixed with water and kept refrigerated for the day