Ash Reshteh
A Persian herb, bean, and noodle soup genuinely and strongly tied to Nowruz, the Persian New Year: the reshteh noodles symbolically represent life's many paths and carry real wishes for good fortune in the year ahead, while the abundance of fresh herbs signals spring's renewal. Real ash reshteh is never complete without kashk, a tangy, pungent fermented whey drizzled on top, often with fried mint-and-garlic oil, a genuine finishing touch that's commonly skipped in simplified versions to the dish's real detriment.
Vegetarian
⚠ Contains: Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 200g reshteh noodles (or linguine)
- 1 cup kidney beans, cooked
- 1 cup chickpeas, cooked
- 1/2 cup green or brown lentils
- 2 cups parsley, chopped
- 2 cups cilantro, chopped
- 1 cup dill, chopped
- 1 cup spinach, chopped
- 2 onions, sliced
- 1/2 cup kashk (fermented whey)
- 2 tbsp dried mint
- 4 cloves garlic, sliced
Steps
- Simmer the lentils, kidney beans, and chickpeas in water until tender.
- Add the chopped herbs and spinach and simmer until the soup thickens and turns deep green.
- Add the reshteh noodles and cook until tender.
- Fry half the onions until deeply caramelized, and fry the garlic and dried mint separately in oil.
- Ladle the soup into bowls, top with kashk, fried onions, and the mint-garlic oil.