Persian Noodle and Herb Soup (آش رشته)

• 120 gChickpeas, dried (soak 8 hours, then drain)
• 90 gKidney beans, dried (soak 8 hours, then drain)
• 120 gLentils, brown or green (rinse well)
• 450 gOnions (thinly sliced)
• 20 gGarlic (finely grated or minced)
• 8 gDried mint (for mint oil (na'na daagh))
• 70 gNeutral oil (divided for frying onions and mint)
• 4 gTurmeric (about 1 1/2 tsp)
• 2 gBlack pepper (about 1 tsp)
• 14 gSalt (start with 10 g, adjust to taste at the end (kashk is salty))
• 250 gSpinach (chopped)
• 150 gParsley (finely chopped)
• 120 gCilantro (finely chopped)
• 60 gDill (finely chopped)
• 80 gGreen onions (scallions) (finely sliced)
• 180 gReshteh (Persian soup noodles) (broken into 5–7 cm pieces)
• 220 gKashk (Iranian whey; plus extra for garnish if desired)
• 60 gWhey or water (to thin kashk for drizzling (use water if kashk is salty))
• 2000 gWater (plus more as needed for thickness)

Instructions

1. 1

   Soak chickpeas and kidney beans in plenty of cold water for 8 hours at room temperature, changing the water once halfway if you can. Drain and rinse well. Rinse lentils and set aside. Finely chop all herbs and keep them refrigerated while you prep toppings to preserve their bright green aroma.

2. 2

   Make the onion topping: heat 50 g oil in a heavy pot over medium heat (about 170°C oil temperature). Add sliced onions and fry 18–22 minutes, stirring often, until deeply golden and crisp at the edges. Remove half for garnish. To the remaining onions in the pot, add garlic and cook 60–90 seconds until fragrant, not browned.

3. 3

   Add turmeric and black pepper to the pot and toast 30 seconds. Pour in 2000 g water, then add soaked chickpeas and kidney beans. Bring to a boil over high heat, skim foam for 2 minutes, then reduce to a gentle simmer. Cover partially and cook 60–75 minutes, until beans are tender but not falling apart.

4. 4

   Stir in lentils and simmer 20 minutes, keeping the heat low so the soup doesn’t scorch. Add chopped spinach, parsley, cilantro, dill, and green onions. Simmer 20 minutes, uncovered, stirring every 5 minutes. The herbs should soften and perfume the broth while the soup begins to thicken naturally.

5. 5

   Add reshteh noodles and stir well to prevent clumping. Simmer 12–15 minutes, stirring every 2 minutes, until noodles are tender and the soup turns creamy-thick. If it becomes too dense, add 150–300 g hot water and simmer 3 more minutes; ash should be spoon-coating, not pasty.

6. 6

   Thin kashk by whisking it with 60 g water (or whey) until pourable. Temper it by stirring 3 tablespoons of hot soup into the kashk, then pour the mixture back into the pot. Simmer gently for 5 minutes without boiling hard. Add 10 g salt, then taste and adjust up to the remaining salt as needed.

7. 7

   Make mint oil (na'na daagh): heat remaining 20 g oil in a small pan over low heat until shimmering (about 120–140°C). Add dried mint and stir constantly for 20–30 seconds only, until it darkens slightly and releases aroma. Immediately take off heat to prevent bitterness; set aside.

8. 8

   Rest the ash off heat, covered, for 10 minutes so noodles finish hydrating and flavors round out. Ladle into bowls. Garnish with reserved fried onions, a drizzle of kashk, and streaks of mint oil. Serve hot; the ideal bowl is thick, herbaceous, tangy, and richly aromatic.