Ash-e Reshteh (Persian Noodle Soup)
Ingredients
- 0.5 cup dried red kidney beans, soaked overnight
- 0.5 cup dried navy beans, soaked overnight
- 0.5 cup dried chickpeas, soaked overnight
- 0.5 cup green lentils
- 2 onions, finely chopped
- 3 tbsp vegetable oil
- 1 tsp turmeric
- 6 cup vegetable or beef broth
- 1 cup fresh chives, chopped
- 0.5 cup fresh dill, chopped
- 1 cup fresh parsley, chopped
- 2 cup fresh spinach, chopped
- 0.5 small beet, grated (optional for color)
- 4 oz egg noodles or linguine
- 4 tbsp sour cream or kashk (whey), for serving
- 1 tsp salt, or to taste
- 0.5 tsp black pepper
Instructions
- 1
Drain the soaked kidney beans, navy beans, and chickpeas. Place in a large pot with the broth and bring to a boil.
- 2
Reduce heat, cover, and simmer for 1 hour until the beans are beginning to soften.
- 3
In a skillet, sauté the onions in the oil over medium heat until golden brown, about 15 minutes. Stir in the turmeric and cook 1 minute more.
- 4
Add the onion mixture and the lentils to the soup pot. Continue simmering for 30 minutes.
- 5
Add the egg noodles and cook for 10 minutes until tender.
- 6
Stir in the spinach, chives, dill, parsley, and beet (if using). Season with salt and pepper.
- 7
Simmer for a final 10 minutes. The soup should be thick — add a little water if needed.
- 8
Serve in deep bowls topped with a spoonful of sour cream or kashk and a drizzle of caramelized onion oil if desired.