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

• 180 gDried chickpeas (soaked 8–12 hours, drained and rinsed)
• 160 gDried kidney beans (soaked 8–12 hours, drained and rinsed)
• 150 gGreen lentils (rinsed)
• 350 gYellow onions (thinly sliced)
• 60 mlNeutral oil (divided for frying onions and garlic)
• 18 gGarlic (thinly sliced (about 6 cloves))
• 2 tspDried mint (for garlic-mint oil)
• 250 gFresh spinach (washed, roughly chopped)
• 120 gFresh parsley (leaves and tender stems, finely chopped)
• 90 gFresh cilantro (leaves and tender stems, finely chopped)
• 60 gFresh chives (or scallion greens, finely sliced)
• 2000 mlVegetable stock (or water, plus more as needed)
• 12 gFine sea salt (about 2 tsp, adjust to taste)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 200 gReshteh (Persian noodles) (broken into 5–7 cm pieces)
• 25 gAll-purpose flour (to thicken (optional but traditional-style))
• 240 gPlain yogurt (for serving (globally accessible alternative to tangy whey dip))
• 30 mlLemon juice (for serving, optional)

Instructions

1. 1

   Soak chickpeas and kidney beans in plenty of cold water for 8–12 hours at room temperature, then drain and rinse well. In a large pot, add chickpeas, kidney beans, and 2,000 ml stock. Bring to a boil over high heat, skim foam for 5 minutes, then reduce to a gentle simmer and cook 60 minutes, partially covered.

2. 2

   Add rinsed green lentils to the pot, stir, and simmer 20 minutes. Meanwhile, heat 45 ml oil in a skillet over medium heat. Add sliced onions and cook 18–22 minutes, stirring often, until deeply golden and sweet. Transfer half the fried onions to a bowl for garnish; keep the rest ready for the soup.

3. 3

   In the same skillet, add remaining 15 ml oil and sliced garlic. Cook over medium-low heat for 60–90 seconds until pale golden (do not brown). Remove skillet from heat, stir in dried mint, and let it bloom 30 seconds. Transfer the garlic-mint oil to a small bowl; reserve for finishing so the aroma stays bright.

4. 4

   Stir the remaining fried onions into the pot along with turmeric, black pepper, and salt. Add chopped spinach, parsley, cilantro, and chives. Simmer uncovered for 20 minutes, stirring every 5 minutes so herbs cook evenly and the soup begins to thicken. If it reduces too fast, add 250–500 ml water to maintain a stew-like soup consistency.

5. 5

   Whisk flour with 120 ml cool water until completely smooth, then slowly pour into the simmering pot while stirring constantly. Simmer 8 minutes to cook out any raw flour taste. This step helps the soup hold a thick, cohesive texture similar to traditional versions that rely on long simmering and starch from noodles.

6. 6

   Add broken reshteh noodles, stir well, and simmer 12–15 minutes until tender. Stir frequently (every 2 minutes) to prevent sticking and to release starch for body. If the soup becomes too thick, add hot water 100 ml at a time; it should be spoon-coating and hearty, not dry.

7. 7

   Rest the soup off heat for 10 minutes to let noodles finish hydrating and flavors settle. Taste and adjust salt and pepper. Ladle into bowls and top each serving with reserved fried onions, a spoonful of garlic-mint oil, and a generous dollop of plain yogurt. Add lemon juice to taste for extra tang.