Aush (آش) — Afghan Noodle Soup with Kidney Beans and Yogurt

• 220 gdried kidney beans (soaked 10–12 hours, drained)
• 220 gyellow onion (finely diced)
• 30 mlolive oil
• 18 ggarlic (minced (about 6 cloves))
• 30 gtomato paste
• 2 tspground turmeric
• 1 tspground coriander
• 1 tspground cumin
• 1 tspAleppo pepper (or mild chili flakes)
• 9 gfine sea salt (about 1 1/2 tsp)
• 2000 mlwater
• 6 gvegetable bouillon powder (about 2 tsp)
• 2 tspdried mint
• 360 gthick plain yogurt (whole-milk preferred)
• 15 mllemon juice (1 tbsp)
• 30 gfresh cilantro (roughly chopped)
• 20 gfresh dill (roughly chopped)
• 60 gfresh scallions (thinly sliced)
• 250 gdried egg noodles (wide noodles preferred)
• 120 gspinach (coarsely chopped)

Instructions

1. 1

   Soak the kidney beans in plenty of water for 10–12 hours, then drain and rinse them well. This step ensures the beans cook evenly and keeps the broth from turning murky.

2. 2

   In a large pot, warm 30 ml olive oil over medium heat and add the diced onion. Cook for 8–10 minutes, stirring often, until the onion is soft and lightly golden.

3. 3

   Add 18 g minced garlic and cook for 45–60 seconds until fragrant, keeping the heat moderate so it does not brown. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.

4. 4

   Add turmeric, coriander, cumin, and Aleppo pepper, then stir for 30 seconds to bloom the spices in the oil. Sprinkle in the salt and mix well so the seasoning disperses through the base.

5. 5

   Add the soaked kidney beans, 2000 ml water, bouillon powder, and 2 tsp dried mint. Bring to a boil, then reduce to a steady simmer and partially cover the pot.

6. 6

   Simmer for 35–45 minutes, stirring occasionally, until the beans are tender but still hold their shape. If the liquid reduces too much, add 150 ml water at a time to keep a brothy consistency.

7. 7

   Stir in the noodles and cook according to the package timing, typically 8–10 minutes, stirring frequently to prevent sticking. The soup will thicken as starch releases, which is traditional for aush.

8. 8

   Add the chopped spinach and cook for 2–3 minutes until just wilted and bright green. Turn the heat to low and let the soup rest for 5 minutes so the noodles finish hydrating without overcooking.

9. 9

   Make the yogurt topping by whisking yogurt with lemon juice and 6 g grated garlic until smooth. Loosen it with 30 ml water if needed so it becomes spoonable but still thick.

10. 10

    Make the mint oil by warming 15 ml olive oil in a small pan over low heat for 30 seconds, then adding 2 tsp dried mint. Cook for 20–30 seconds and immediately remove from heat to avoid bitterness.

11. 11

    Ladle the hot aush into bowls and top each serving with 60 g mixed herbs (cilantro, dill, and scallions divided across servings). Finish with a generous spoon of garlicky yogurt and a drizzle of mint oil for a classic Afghan presentation.