Ash Reshteh Recipe (Persian Noodle Soup)

Method10 steps · about 1 hr 30 min

1. 1

   Step 1: Heat the 3 tbsp base olive oil in a large pot over medium-high heat and add the butter (2 tbsp). Sauté the two thinly sliced soup onions until golden and soft. Add the 3 minced garlic cloves and cook a few minutes until fragrant. Add 2 tbsp of the divided soup mint, all of the 1 tsp soup turmeric and the 1½ tsp soup salt; cook until aromatic.

   Uses 3 tbsp olive oil · 2 tbsp butter · 2 onions (thinly sliced ) · 3 cloves garlic (minced ) · 2 tbsp dried mint, first half of the 4 tbsp soup supply · 1 tsp turmeric · 1 1/2 tsp kosher salt

2. 2

   Step 2: Add in the lentils, canned chickpeas (1 can) and pinto beans (1 can) followed by 8 cups of water. Turn the heat up to medium high, cover and bring the soup to a simmer.

   Uses Sautéed soup base with first half of soup mint · 1 can chickpeas (15 oz ) · 1 can pinto beans (15 oz ) · 1 cup green lentils · 8 cups water for soup

3. 3

   Step 3: Lower to medium heat, add spinach (12 ounce), parsley (1 3/4 cup) and cilantro (1 cup), stir, cover and cook about 40 minutes until the lentils are cooked.

   Simmer soup · 40 minUses Lentils and canned legumes simmering in the soup base · 12 ounce spinach (roughly chopped ) · 1 3/4 cup fresh parsley (chopped ) · 1 cup cilantro (chopped )

4. 4

   Step 4: Break the reshteh (8 ounce) in half and add to the cooked herb-and-legume soup. Stir and simmer 15 more minutes uncovered, stirring occasionally; prepare the soup-mint finish while the noodles cook.

   Cook reshteh noodles · 15 minUses Cooked lentil, bean and herb soup · 8 ounce reshteh (you can find these noodle in Persian or Middle Eastern stores. )

5. 5

   Step 5: While the noodles cook, sauté the remaining 2 tbsp soup mint in 1 tbsp from the separate 5 tbsp olive-oil supply until fragrant, then add it to the soup. Let the noodles finish their stated 15-minute simmer, stirring occasionally, until tender and the lentils are fully cooked.

   Uses Noodle soup finishing its 15-minute simmer · Remaining 2 tbsp dried mint from the 4 tbsp soup supply · 1 tbsp oil from the divided 5 tbsp supply, for soup mint

6. 6

   Step 6: Heat 2 tbsp olive oil over medium heat and fry the sliced onion (1) until golden brown. Add in the turmeric (1/2 tsp) and fry for 3 more minutes. Transfer to a plate and set aside.

   Uses 2 tbsp oil from the divided 5 tbsp supply, for topping onion · 1 large onion (thinly sliced) · 1/2 tsp turmeric

7. 7

   Step 7: In the same pan heat 1 tablespoon olive oil and sauté the garlic (6 cloves) until golden, transfer to a small plate.

   Uses 1 tbsp oil from the divided 5 tbsp supply, for topping garlic · 6 cloves garlic (minced)

8. 8

   Step 8: Heat the remaining 1 tablespoon olive oil in the same pan and sauté the dried mint (2 tbsp) for 3 to 5 minutes until fragrant.

   Fry topping mint · 5 minUses Final 1 tbsp oil from the divided 5 tbsp supply, for topping mint · 2 tbsp dried mint

9. 9

   Step 9: Dilute the kashk (1 cup) by mixing it with 1/4 cup lukewarm water.

   Uses 1 cup ready liquid kashk (yogurt whey) · ¼ cup lukewarm water to dilute ready kashk

10. 10

    Step 10: Pour the ash reshteh into a large bowl or serving bowls. Drizzle with some kashk and garnish with fried onion, fried garlic and fried dried mint. Bring some more kashk to the table for those who'd like to add more to their soup.

    Uses Fully cooked herb, legume and noodle soup with sautéed mint · Fried topping onion and turmeric · Fried topping garlic · Fried topping mint oil · Diluted ready kashk for drizzle and extra at the table