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Traditional Ash Reshteh (Persian Herb and Bean Noodle Soup)
A hearty, aromatic Persian soup made with chickpeas, red kidney beans, black‑eyed peas, lentils, fresh herbs, thick noodles, and tangy kashk. Finished with fried onions, garlic and mint, this classic Ash Reshteh serves a crowd and is perfect for family gatherings.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Hot oil can cause severe burns – handle frying pan with care
- • Boiling soup splashes – use a splatter guard if needed
- • Do not leave hot oil unattended while frying garlic and mint
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