Ash Reshteh with Kashk (Persian Noodle & Bean Soup)

Name: Ash Reshteh with Kashk (Persian Noodle & Bean Soup)
Total time: 4800 s
Cuisine: American
Ingredients: 1/2cups dried chick peas; 1/2 cups dried kidny beans; 1/2 cups dried Lentils; 250gr noodles or persian Reshte or Linguin Spagetthi broken in to shorten; 250gr fresh spinach chopped; 250gr fresh herbs: parsly, cilantro, dill, green onion (chopped); 3 large onions (sliced thin for top); 3 cloves garlic (minced); 3 tbsp oil; to taste salt, pepper, turmeric, dried mint; Kashk or sour cream or heavy yogurt if don't have kashk ( fermented whey); walnut and saffron

shadi @cook_113987011

Ash Reshteh is a traditional Persian noodle and bean soup, often served at Iranian ceremonies and celebrations such as Chaharshanbe Suri and Sizdah Bedar, and it is absolutely delicious.

shadi @cook_113987011

Ash Reshteh is a traditional Persian noodle and bean soup, often served at Iranian ceremonies and celebrations such as Chaharshanbe Suri and Sizdah Bedar, and it is absolutely delicious.

Saved

Ingredients

prep time 40min/cook time1h 40min

Legumes🌸
1/2cupsdried chick peas
1/2 cupsdried kidny beans
1/2 cupsdried Lentils
Noodles🌸
250gr noodles or persian Reshte or Linguin Spagetthi broken in to shorten
Vegetables🌸
250gr fresh spinach chopped
250grfresh herbs: parsly, cilantro, dill, green onion (chopped)
3 largeonions (sliced thin for top)
3 clovesgarlic (minced)
3 tbspoil
to tastesalt, pepper, turmeric, dried mint
Kashk or sour cream or heavy yogurt if don't have kashk ( fermented whey)
walnut and saffron

Saved

Steps

prep time 40min/cook time1h 40min

1

Cook the beans: Soak chick peas and kidney beans all the night before. Cook them in the large pot until tender/add lentils the last 30 min (they cook faster)
2

Prepare the fried onions🌸piaz dagh🌸🌸in a large frying pan, heat the oil and pour sliced onions until golden, remove half for garnish. After that, add garlic with turmeric1-2min until fragrant.
3

Build the soup🌸add fried onion with beans into the pot/add chopped vegetable and spinach/pour enough water to make a thick soup about 8 cups, simmer for 20-30 min until soft.
4

Add noodles🌸 break noodles in 2-3inch pieces, add to the soup until soft, about 10 min 🌸stir often to prevent sticking🌸🌸
5

Add Kashk Reserved 3 tbsp of boiling kashk for garnish, stir the rest into the soap seasoning with salt and pepper 🌸
6

Ladle Ash Reshteh into bowls. Garnish with fried onions, a drizzle of kashk, and optionally fried mint in oil (na’na dagh).
7

Tips
• Kashk has a salty, tangy flavor — adjust salt after adding it.
• For a vegetarian-friendly version, simply follow as above (traditional Ash Reshteh is already vegetarian).
• The soup thickens as it cools — add hot water if reheating.
8

Saffron🌸🌸you can pour saffron and walnut for garnish if you like🌸🌸enjoy