Entree: Iran – Kurdish Iran – آش رشته ➤ Āsh-e Reshteh (Thick Persian herb and noodle soup with beans and fermented whey)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 1 cup (200 g) dried chickpeas, soaked overnight
- 1 cup (200 g) dried kidney beans, soaked overnight
- 1/2 cup (100 g) dried brown lentils, rinsed
- 8 oz (225 g) reshteh noodles (Persian wheat noodles) or linguine broken into 2-inch pieces
- 10 cups (2.4 L) vegetable or light beef stock
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced, approx. 16 oz (450 g)
- 6 cloves (approx. 18 g) garlic, minced
- 8 cups (packed) mixed fresh herbs (parsley, cilantro, spinach, and scallions), approx. 8 oz (225 g), finely chopped
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 g) salt, plus more to taste
- 3/4 cup (180 ml) kashk (fermented whey) or well-drained plain yogurt as substitute
- 2 tbsp (10 g) dried mint
- 3 tbsp (45 ml) vegetable oil or butter for frying mint and garlic garnish
- 2 tbsp (30 g) sugar (optional, to balance acidity)
- Fresh lemon wedges for serving (optional)

Instructions

1. Drain soaked chickpeas and kidney beans, place in a large pot, cover with fresh water, bring to a boil, then simmer 45–60 minutes until tender; add lentils in the last 20 minutes of cooking. Drain and set aside, reserving 1 cup (240 ml) of cooking liquid.
2. In a large soup pot, heat 3 tbsp (45 ml) vegetable oil over medium heat. Add sliced onions and a pinch of salt and cook, stirring often, until deep golden and caramelized, about 20–25 minutes. Remove half the onions for garnish and set aside.
3. To the pot with remaining onions, add minced garlic and turmeric; cook 1 minute until fragrant. Add the cooked chickpeas, kidney beans, lentils, and stock (and reserved bean liquid if desired). Bring to a simmer.
4. Add the chopped mixed fresh herbs to the pot and simmer gently for 20 minutes until herbs are tender and flavor is melded. Taste and season with salt, pepper, and sugar if using.
5. Add reshteh noodles to the simmering soup and cook until tender, about 7–10 minutes depending on noodle thickness. Stir occasionally to prevent sticking and adjust thickness with water or stock to a thick but spoonable consistency.
6. In a small skillet, heat 3 tbsp (45 ml) vegetable oil or butter over medium heat. Add dried mint and a little minced garlic; fry briefly until fragrant and mint darkens but does not burn, about 30–45 seconds. Remove from heat and reserve for garnish.
7. Ladle soup into bowls, swirl in 1–2 tbsp (15–30 ml) kashk per bowl (warm slightly if very thick), top with reserved caramelized onions and fried mint-garlic oil. Serve with lemon wedges to squeeze for brightness.
8. Reheat gently leftovers; soup often tastes better the next day as flavors deepen.