Ash Reshteh (آش رشته) — Persian Herb, Bean, and Noodle Soup

• 180 gDried chickpeas (soaked 12 hours, drained)
• 160 gDried kidney beans (soaked 12 hours, drained)
• 140 gGreen lentils (rinsed)
• 450 gYellow onions (thinly sliced)
• 18 gGarlic (minced (about 6 cloves))
• 60 mlNeutral oil (such as sunflower or grapeseed)
• 2 tspTurmeric
• 2 tspDried mint (for the soup)
• 10 gFine salt (about 1 3/4 tsp)
• 1 tspBlack pepper
• 2400 mlWater
• 300 gFresh spinach (roughly chopped)
• 180 gFresh parsley (finely chopped (leaves and tender stems))
• 120 gFresh cilantro (finely chopped)
• 80 gFresh chives (or scallion greens, finely sliced)
• 250 gReshteh (Persian noodles) (broken into 5–7 cm pieces)
• 200 gWhey (kashk) (pasteurized; diluted with 60 ml water)

Instructions

1. 1

   Soak the chickpeas and kidney beans in plenty of cold water for 12 hours, changing the water once if possible. Drain and rinse well, then set them aside so they cook evenly and don’t cloud the soup.

2. 2

   In a large heavy pot, heat 60 ml oil over medium heat and add the sliced onions. Cook for 20–25 minutes, stirring often, until deeply golden and sweet; remove about 120 g of the fried onions for garnish and set aside.

3. 3

   To the pot, add the minced garlic (18 g) and cook for 60–90 seconds until fragrant. Stir in the turmeric and black pepper and cook for 30 seconds to bloom the spices without letting the garlic brown.

4. 4

   Add the soaked chickpeas and kidney beans, plus the rinsed green lentils, then pour in 2400 ml water. Bring to a boil, skim any foam for a cleaner broth, then reduce to a steady simmer and partially cover the pot.

5. 5

   Simmer for 55–70 minutes, stirring every 10 minutes, until the chickpeas and kidney beans are tender. Add the salt halfway through the simmer so the legumes soften properly while the soup still seasons evenly.

6. 6

   Stir in the chopped spinach, parsley, cilantro, and chives, plus 2 tsp dried mint for the soup. Simmer for 15 minutes to soften the greens and let their aroma infuse the broth while keeping the color vibrant.

7. 7

   Add the reshteh noodles and stir thoroughly to prevent clumping at the bottom. Simmer for 12–15 minutes, stirring frequently, until the noodles are tender and the soup thickens to a hearty, spoon-coating consistency.

8. 8

   Dilute the kashk with 60 ml water and stir until smooth, then add half of it (about 100 g) to the pot. Simmer for 3 minutes, stirring constantly, to prevent sticking and to round out the soup with gentle tang.

9. 9

   Make the mint oil: heat 30 ml oil in a small pan over low heat and add the minced garlic (6 g) for 45–60 seconds until fragrant. Remove the pan from heat, immediately stir in 2 tsp dried mint, and let it bloom for 30 seconds so it turns aromatic without burning.

10. 10

    Ladle the Ash Reshteh into bowls and decorate with the reserved fried onions, the remaining kashk, and streaks of mint oil. Let the soup rest for 5 minutes before serving so it thickens slightly and the flavors settle.