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Ash Reshteh (Persian Greens, Bean and Noodle Soup)

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Ash Reshteh is a hearty traditional Persian soup brimming with fresh spinach, fragrant herbs, chickpeas, beans, lentils and tender noodles. Finished with tangy kashk, golden caramelized onions and aromatic mint oil, this comforting soup is rich, satisfying and full of flavor.

Ingredients

  • ¼ cup dried chickpeas
  • ¼ cup dried white beans, such as navy or cannellini
  • Fine sea salt and freshly ground black pepper, to taste
  • 2 pounds spinach
  • 1 pound cilantro (about 3 large bunches)
  • 1 pound Italian parsley (about 3 large bunches)
  • 2 large bunches dill
  • 1 large bunch chives
  • About 20 large fresh mint leaves
  • 6 tablespoons plus ⅓ cup extra-virgin olive oil, divided
  • 2 large yellow onions, 1 finely chopped and 1 thinly sliced
  • 2 garlic cloves, minced
  • 1 cup dried green or brown lentils
  • ½ teaspoon ground turmeric
  • 2 quarts chicken or beef stock (preferably homemade), or water
  • 1½ cups liquid kashk (Persian sun-dried yogurt or whey), plus ½ cup for serving
  • 8 ounces reshteh (Persian soup noodles)
  • 1 tablespoon dried mint

Instructions

  1. Soak the beans: The night before cooking, place the dried chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups water. Cover and refrigerate overnight. Drain before using.
  2. Prepare the greens and herbs: Wash the spinach, cilantro and parsley thoroughly, then dry well using a salad spinner. Roughly chop the spinach into large pieces. Trim the woody stems from the cilantro, parsley and dill, keeping the leaves and tender stems. Chop the cilantro, parsley, dill, chives and fresh mint into pieces no larger than a quarter. If preparing ahead, refrigerate the chopped greens and herbs overnight.
  3. Cook the onion and garlic: Heat 4 tablespoons olive oil in a large Dutch oven or stockpot (at least 10 quarts) over medium heat. Add the finely chopped onion and a generous pinch of salt. Cook for 16–18 minutes, stirring regularly, until tender and golden brown. Add the minced garlic and cook for another minute, stirring constantly.
  4. Add the legumes and spices: Add the drained chickpeas and white beans, lentils, turmeric and 1 teaspoon freshly ground black pepper. Stir and cook for 2 minutes to coat the legumes with the oil and spices.
  5. Simmer the soup: Add the chopped spinach, fresh herbs and stock or water. Stir thoroughly to combine. Partially cover the pot and bring to a boil. Reduce the heat and simmer for 1 hour, stirring regularly to prevent sticking. If the soup becomes too thick after the greens wilt, add 1–2 cups water as needed.
  6. Add the kashk and noodles: Place 1½ cups kashk in a medium bowl. Add 1–2 ladles of hot soup and whisk until smooth. Pour the mixture into the pot and stir. Increase the heat and bring the soup to a boil. Break the reshteh noodles in half and add them to the soup, stirring gently to prevent clumping. Reduce the heat and simmer for approximately 30 minutes, stirring occasionally, until the noodles are tender and chewy and the beans are completely cooked.
  7. Caramelize the onions: While the soup simmers, heat 2 tablespoons olive oil in a medium frying pan over medium-high heat. Add the thinly sliced onion and a generous pinch of salt. Cook for 16–18 minutes, stirring frequently, until golden brown and caramelized. Transfer the onions to a paper towel-lined plate to drain excess oil.
  8. Prepare the mint oil: Wipe out the frying pan and return it to medium heat. Add the remaining ⅓ cup olive oil and warm gently over low heat. Stir in the dried mint and immediately remove from the heat. Allow the mint oil to steep for at least 5 minutes.
  9. Prepare the kashk garnish: In a small bowl, combine the remaining ½ cup kashk with a few tablespoons of water. Stir until it reaches the consistency of thin yogurt. Set aside for serving.
  10. Adjust the consistency and seasoning: The finished soup should be thick and hearty, similar to chili. If necessary, add water ½ cup at a time until the desired consistency is reached. Taste and adjust the salt and pepper, remembering that the noodles and kashk may already contain salt.
  11. Serve: Ladle the hot Ash Reshteh into individual bowls. Drizzle each serving with thinned kashk and fragrant mint oil, then sprinkle with caramelized onions. Serve warm.

Notes

  • Overnight preparation: Soak the chickpeas and white beans overnight for more even cooking. The greens and herbs can also be washed, chopped and refrigerated a day ahead.
  • Vegetarian option: Use water or vegetable stock instead of chicken or beef stock for a vegetarian version.
  • Traditional noodles: Reshteh noodles are traditional Persian soup noodles. If unavailable, substitute linguine or another sturdy wheat noodle, although the flavor and texture will differ.
  • Kashk substitute: If liquid kashk is unavailable, plain strained yogurt mixed with a little water can provide a similar tangy finish, though the traditional flavor will be different.
  • Consistency: Ash Reshteh is traditionally very thick. Add water gradually if needed, especially after the noodles have absorbed liquid.
  • Salt carefully: Kashk and reshteh noodles can be salty, so adjust the final seasoning only after adding both ingredients.
  • Mint oil tip: Avoid frying dried mint over high heat because it burns quickly and becomes bitter. Warm it gently in oil and remove from the heat immediately.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. The soup will thicken as it sits, so add a splash of water when reheating.
  • Freezing: Freeze cooled soup in airtight containers for up to 2 months. For best results, freeze without the garnishes and add fresh kashk, mint oil and onions when serving.
  • Serving suggestion: Serve with warm flatbread, fresh herbs or additional caramelized onions for a traditional Persian meal.
  • Timing: The estimated preparation time excludes the overnight bean-soaking period.

Nutrition

Find it online: https://yumfamilyrecipes.com/ash-reshteh/