Ash Reshteh - Persian Bean and Noodle Thick Soup

آش رشته - Ash reshteh is a beloved Persian thick soup made with chickpeas, beans, hearty noodles, and an abundance of fresh herbs. Perhaps the most famous of Iran's ash (soup) recipes. This nourishing dish is enjoyed all year-round and is a perfect soup for a cold winter day. My mother often made ash reshteh, and it has remained one of my personal favorites. 

Ash Reshteh - Bean and Noodle Thick Soup

Ingredients

Serves 4-6

- 1 cup chickpeas, soaked overnight and drained

- 1 cup red kidney beans, soaked overnight and drained

- 1 cup lentils
- 1 bunch fresh parsley, chopped

- 1 bunch fresh cilantro, chopped
- 1 bunch fresh spinach, chopped
- 1 bunch scallions or chives, chopped
- 6 ounces dried noodles for ash (available in Persian/Iranian grocery stores)

- Salt and pepper to taste

- Water as needed

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

- Place the chickpeas and kidney beans in a large pot with 8 cups of water. Bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 1 1/2-2 hours or until the beans are tender. 

- Add the lentils, and cook for another 20 minutes.

- Stir in the chopped vegetables, cover, and cook for 10-15 minutes on medium-low heat.

- Add the noodles, season with salt and pepper, and cook for 25-30 minutes. Add more water if needed. Taste and adjust the seasoning.

- Heat 3-4 tablespoons of olive oil in a medium pan over medium-high heat. Add the sliced onions and cook until golden.

- Add in the garlic and saute for 3-5 minutes.

- Stir in the turmeric powder.

- Add the dried mint and saute for 2-3 minutes.

Transfer the soup into a large serving bowl. Spoon the fried onion- garlic- mint mixture over the top. Drizzle with liquid saffron and a generous amount of liquid kashk. Serve hot with warm bread and extra kashk on the side.

Enjoy!