Ash Reshteh

Savor the rich flavors of Ash Reshteh, a Persian noodle soup brimming with hearty chickpeas, vibrant greens, and aromatic herbs. Perfect for a cozy weeknight dinner or a special gathering with loved ones.

• 1 cup dried chickpeas
• 1 cup dried kidney beans
• 1 cup spinach
• 1 cup fresh herbs (parsley, coriander, and dill)
• 1 cup noodle (reshteh or fettuccine)
• 1 onion Ingredient 6
• 1 teaspoon turmeric
• 4 cups water
• salt to taste salt
• 1 cup kashk (fermented whey)

Method

1. 1

   In a large pot, heat some oil and sauté the chopped onion until golden brown.

2. 2

   Add the soaked chickpeas and kidney beans to the pot, stirring for 2-3 minutes.

3. 3

   Pour in 4 cups of water, add turmeric, and bring to a boil. Reduce heat and simmer for about 45 minutes, until beans are tender.

4. 4

   Stir in the chopped spinach and herbs, cooking for an additional 10 minutes.

5. 5

   Add the noodles to the pot and cook for another 10-15 minutes until noodles are soft.

6. 6

   Season with salt to taste and stir in the kashk, saving some for garnish.

7. 7

   Serve hot, garnished with extra kashk and fried onions if desired.