A traditional Persian noodle soup made with beans, herbs, and topped with crispy onions, garlic, and mint.
It’s traditionally eaten on the 13th day of Nowruz, when celebrators spend time in nature to avoid potential bad luck at home.
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Thinly slice 2 onions. Heat 2 tablespoons of oil and ghee over medium heat in a large pot. Add sliced onions and cook, stirring occasionally, until golden brown, about 15 minutes.
Add minced garlic cloves and cook, stirring frequently, for about 2 minutes.
Stir in 1 tablespoon of dried mint, 1 1/2 teaspoons of turmeric, and salt.
Add 8 1/2 cups of water, chickpeas, pinto beans, and lentils. Increase heat to medium-high and bring to a simmer.
Stir in spinach, parsley, and cilantro. Return mixture to a simmer. Cook over low heat, covered, until lentils are tender, about 30 minutes.
Meanwhile, heat 2 tablespoons of oil in a small saucepan. Add 2 tablespoons of dried mint and cook until fragrant, about 2 minutes. Stir mint into soup. Season soup to taste.
Stir together flour and 1/3 cup of water in a small bowl; add to soup. Increase heat to medium. Add reshteh and simmer, uncovered, stirring occasionally, until noodles are tender and soup is thickened, about 12 minutes.
For toppers, slice the remaining onion. Heat 2 tablespoons of oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden brown, about 10 minutes.
Stir in the remaining 1/2 teaspoon of turmeric and cook for 1 minute more. Transfer onion mixture to a plate.
Reduce heat to medium. Stir minced garlic bulb into the skillet and cook, adding more oil as needed, until golden and crispy, about 3 minutes. Transfer garlic to a bowl.
Add remaining 3 tablespoons of dried mint and 3 tablespoons of vegetable oil to the skillet. Cook over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer sautéed mint to a bowl using a slotted spoon.
Stir together kashk and remaining 1/2 cup of water in a small bowl.
Top soup servings with sautéed onion, crispy garlic, and fried mint; drizzle with kashk mixture.
Make sure to stir the soup occasionally to prevent the lentils from sticking to the bottom of the pot.
Adjust the seasoning to taste before serving.
If you can't find reshteh, fettuccine is a good substitute.
How do I make Persian Ash Reshteh step by step?
To make Persian Ash Reshteh, start by slicing two onions and cooking them in a pot with oil and ghee until golden brown. Add minced garlic and cook for a couple of minutes. Then, stir in dried mint, turmeric, and salt. Add water, chickpeas, pinto beans, and lentils, bringing the mixture to a simmer. After adding spinach, parsley, and cilantro, let it cook until the lentils are tender. Finally, stir in flour mixed with water, add the noodles, and simmer until they are cooked. Top with crispy onions, garlic, and fried mint before serving.
Is Persian Ash Reshteh suitable for vegetarians or vegans?
Yes, Persian Ash Reshteh can be made suitable for vegetarians and vegans by omitting the kashk or using a plant-based yogurt alternative. The soup is primarily made with beans, lentils, and fresh herbs, making it a nutritious and hearty option for those following a vegetarian or vegan diet.
What can I substitute for reshteh noodles in Persian Ash Reshteh?
If you can't find reshteh noodles, you can substitute them with fettuccine or any other flat pasta. Alternatively, you can use rice noodles for a gluten-free option. Just be sure to adjust the cooking time according to the type of noodles you choose.
How should I store leftover Persian Ash Reshteh?
To store leftover Persian Ash Reshteh, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it in portions. Just remember that the noodles may become softer upon reheating, so it's best to add fresh noodles when reheating if possible.
What are some good side dishes or pairings for Persian Ash Reshteh?
Persian Ash Reshteh pairs wonderfully with a side of fresh herbs, such as basil or mint, and a simple salad of cucumbers and tomatoes dressed with lemon juice. You can also serve it with warm bread or lavash for a complete meal. For a traditional touch, consider adding a dollop of kashk or yogurt on top of the soup.
