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Ash Reshteh
Ash Reshteh
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Hearty herb-infused bean and lentil noodle stew.
Ingredients:
  • 3 large onions
  • 9 tablespoons vegetable oil
  • 2 tablespoons ghee or butter
  • 1 bulb garlic, plus 3 cloves, minced
  • 6 tablespoons dried mint
  • 2 teaspoons turmeric
  • 1 1/2 teaspoon kosher salt, plus more to taste
  • 9 cups plus 1/3 cup water
  • 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
  • 3 tablespoons kashk or Greek-style yogurt
Instructions:
  • - Thinly slice 2 onions. - Heat oil and ghee in a large pot over medium heat. - Cook sliced onions until golden brown, stirring occasionally, about 15 minutes. - Add minced garlic and cook for about 2 minutes, stirring frequently. - Stir in dried mint, turmeric, and salt. - Add water, chickpeas, pinto beans, and lentils.
  • Turn up the heat to medium-high until the mixture simmers. Add in the spinach, parsley, and cilantro. Simmer the mixture again. Cook covered on low heat until lentils are tender, around 30 minutes.
  • Heat 2 tablespoons of oil in a small saucepan. Saute 2 tablespoons of dried mint until fragrant, approximately 2 minutes. Stir the mint into the soup and season to taste.
  • Combine flour and 1/3 cup water in a small bowl, then add the mixture to the soup. Increase heat to medium, add reshteh, and simmer uncovered, stirring occasionally, until noodles are tender and soup thickens, about 12 minutes.
  • Prepare the toppers by thinly slicing the leftover onion. Heat 2 tablespoons of oil in a skillet over medium-high heat. Sauté the onion until it turns golden brown, about 10 minutes, stirring occasionally. Add the remaining 1/2 teaspoon of turmeric and cook for an additional minute. Transfer the flavorful onion mixture to a plate.
  • Lower the heat to medium. Cook minced garlic bulb in the skillet, adding more oil as needed, until golden and crispy, for about 3 minutes. Place garlic in a bowl. Add the remaining 3 tablespoons dried mint and 3 tablespoons vegetable oil to the skillet. Stir and cook until fragrant for 2 to 3 minutes over medium heat. Transfer the sautéed mint to a bowl using a slotted spoon. Combine kashk and the remaining 1/2 cup water in a small bowl.
  • Garnish the soup with sautéed onion, crispy garlic, and fried mint, then drizzle with kashk mixture. If you can't find Reshteh noodles, use fettuccine and add 1/2 teaspoon salt in Step 3. Ghee, a type of clarified butter, can be substituted with regular butter.

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