Ash Reshteh

Ash Reshteh

Ash Reshteh is a Persian noodle soup resembling a stew, enriched with pinto beans, chickpeas, lentils, and aromatic herbs. This dish is customarily enjoyed on the 13th day of Nowruz, a time when people venture into nature to ward off any potential ill fortune at home.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Dinner
Cuisine world cuisine
Servings 6
Calories 563 kcal

Ingredients
  

  • 3 large onions, divided
  • 9 tablespoons vegetable oil, divided
  • 2 tablespoons ghee or butter
  • 3 cloves garlic, minced
  • 6 tablespoons dried mint, divided
  • 2 teaspoons turmeric, divided
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 9 cups plus 1/3 cup water, divided
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 3/4 cup green lentils
  • 6 cups fresh spinach
  • 1 1/2 cups chopped fresh parsley
  • 1 cup chopped fresh cilantro
  • 2 tablespoons flour
  • 6 ounces reshteh or fettuccine
  • 1 bulb garlic, cloves peeled and minced
  • 3 tablespoons kashk or Greek-style yogurt

Instructions
 

  • Thinly slice 2 onions. Heat 2 tablespoons oil and ghee over medium heat in a large pot. Add sliced onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add minced garlic cloves and cook, stirring frequently, about 2 minutes. Stir in 1 tablespoon dried mint, 1 1/2 teaspoons turmeric, and salt. Add 8 1/2 cups water, chickpeas, pinto beans, and lentils.
  • Increase heat to medium-high and bring to a simmer. Stir in spinach, parsley, and cilantro. Return mixture to a simmer. Cook over low heat, covered, until lentils are tender, about 30 minutes.
  • Meanwhile, heat 2 tablespoons oil in a small saucepan. Add 2 tablespoons dried mint and cook until fragrant, about 2 minutes. Stir mint into soup. Season soup to taste.
  • Stir together flour and 1/3 cup water in a small bowl; add to soup. Increase heat to medium. Add reshteh and simmer, uncovered, stirring occasionally, until noodles are tender, and soup is thickened, about 12 minutes.
  • For toppers, slice remaining onion. Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden brown, about 10 minutes. Stir in remaining 1/2 teaspoon turmeric and cook for 1 minute more. Transfer onion mixture to a plate.
  • Reduce heat to medium. Stir minced garlic bulb into the skillet and cook, adding more oil as needed, until golden and crispy, about 3 minutes. Transfer garlic to a bowl. Add remaining 3 tablespoons dried mint and 3 tablespoons vegetable oil to the skillet. Cook over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer sautéed mint to a bowl using a slotted spoon. Stir together kashk and remaining 1/2 cup water in a small bowl.
  • Top soup servings with sautéed onion, crispy garlic, and fried mint; drizzle with kashk mixture.

Notes

  • Reshteh
Look for these thin flour noodles in Persian or Middle Eastern groceries—or use fettuccine and add 1/2 teaspoon salt in Step 3.
 
  • Ghee
A type of clarified butter, ghee is commonly used in Middle Eastern and South Asian cooking. You can substitute butter if you don’t have ghee.

Nutrition

Calories: 563kcalCarbohydrates: 63gProtein: 19gFat: 28gSaturated Fat: 5gCholesterol: 11mgSodium: 825mgPotassium: 959mgFiber: 11gSugar: 8gVitamin C: 37mgCalcium: 215mgIron: 8mg
Keyword Ash Reshteh
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Article Categories:
Persian Recipes

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