Ash Reshteh - Persian Bean and Noodle Thick Soup

آش رشته - Ash reshteh is a delicious thick soup made with chickpeas, beans, noodles and lots of fresh herbs. Ash reshteh is probably the most famous ash (soup) recipe from Iran. This hearty soup can be enjoyed all year round and is a perfect soup for a cold winter day. My mother used to make ash reshteh all the time and it's a favorite of mine as well.

Ash Reshteh - Bean and Noodle Thick Soup

Ingredients:
Serves 4-6

1 cup chickpeas, soaked overnight, drain

1 cup red kidney beans, soaked overnight, drain

1 cup lentils
1 bunch parsley, chopped

1 bunch of cilantro, chopped
1 bunch spinach, fresh, chopped
1 bunch scallion or chives, chopped
Salt and pepper to taste
6 ounces dried noodles for ash, you may find reshteh (noodles) in Persian/Iranian grocery stores.
Water

For Garnish:

1 large onion, thinly sliced
5 cloves of garlic, chopped
2 tablespoons dried mint
1/2 teaspoon turmeric
Vegetable oil or olive oil
1 cup kashk (liquid whey)
2 teaspoons liquid saffron *optional

Method:

1. Place the chickpeas and kidney beans in a large pot, add 8 cups of water, bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for 1 1/2 - 2 hours or until beans are tender. 
2. Add the lentils, and cook for another 20 minutes.
3. Add the chopped vegetables. Stir well, cover and cook for another 10-15 minutes on medium-low heat.
4. Add the noodles, salt and pepper, cook for 25-30 minutes. Add more water if needed. Taste and adjust the seasoning.
5. In a medium pan, heat 3-4 tablespoons of olive oil over medium-high heat. Add sliced onions and cook until golden.
6.  Add the garlic and saute for another 3-5 minutes.
7.  Add the turmeric powder, and stir well.
8. Add the dried mint and saute for 2-3 minutes.

Pour the soup into a large serving bowl, top with fried onion, garlic and mint mixture, drizzle with liquid saffron, and a generous amount of liquid kashk. Serve hot with warm bread and extra kashk on the side.

Enjoy!