Ash Reshteh is a hearty and flavorful Persian noodle soup packed with legumes, fresh herbs, and noodles, finished with a creamy and tangy touch of kashk. This traditional dish is perfect for a comforting meal and is often enjoyed during special occasions or as a wholesome family dinner. The combination of legumes, greens, and noodles creates a rich and satisfying texture, while the mint oil and kashk add layers of flavor that make this soup...
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Boil chickpeas and kidney beans until soft or pressure cook them.
Add lentils in the last 15 minutes of cooking.
Heat oil and sauté onions until golden.
Add turmeric and garlic, then cook until fragrant.
Remove a small portion of the onion mixture for garnish.
Add the cooked legumes and enough water to make a thick soup.
Simmer for 10 minutes.
Add all herbs, spinach, and spring onions to the pot.
Cook for 10–15 minutes until softened.
Break the noodles and add them to the pot.
Stir gently and cook until the noodles are soft.
Heat oil and briefly add dried mint, ensuring it doesn’t burn.
Pour the mint oil into the soup.
Stir some kashk into the soup.
Adjust the seasoning with salt and pepper.
Top the soup with fried onions, garlic chips, mint oil, and swirls of kashk.
Soak the chickpeas and kidney beans overnight to reduce cooking time.
Be careful not to burn the dried mint while making the mint oil as it can turn bitter.
If kashk is unavailable, use thick Greek yogurt with a squeeze of lemon for a similar tangy flavor.
Adjust the consistency of the soup by adding more water if it becomes too thick.
Prepare extra fried onions and mint oil for garnish to enhance the presentation and flavor.
Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. Make sure to rinse and drain them before adding to the soup.
What can I use as a substitute for kashk?
If kashk is unavailable, you can use thick Greek yogurt with a squeeze of lemon for a similar tangy flavor.
Can I make this soup vegan?
Yes, you can make this soup vegan by omitting the kashk or using a plant-based yogurt alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding water if needed to adjust the consistency.
What type of noodles can I use if I don’t have reshteh noodles?
If reshteh noodles are unavailable, you can use thick wheat noodles or broken spaghetti as a substitute.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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