Persian
Ash Reshteh
A hearty Persian herb, bean, and noodle ash finished with tangy kashk and the classic garnishes of fried onion, garlic, and dried mint. It should be thick, green, and deeply savory, with the reshteh noodles soft but still distinct.
Watch it madePick Up Limes · 7:07
Ingredients
- Dried chickpeas, soaked overnight3 tbsp
- Dried red kidney beans, soaked overnight3 tbsp
- Dried green or brown lentils, rinsed1/4 cup
- Yellow onion, thinly sliced1 medium
- Garlic cloves, thinly sliced3
- Vegetable oil3 tbsp
- Ground turmeric1 tsp
- Fresh parsley, finely chopped1 packed cup
- Fresh cilantro, finely chopped1/2 packed cup
- Fresh dill, finely chopped1/3 packed cup
- Fresh spinach, finely chopped1 packed cup
- Leek or garlic chives, finely chopped1/2 packed cup
- Reshteh-e ash noodles70g
- Kashk1/3 cup, plus more for serving
- Dried mint1 tbsp
- Fine sea saltto taste
- Black pepperto taste
- Water6 cups, plus more as needed
Method
- Drain the soaked chickpeas and kidney beans, place them in a pot with 4 cups water, bring to a boil, then simmer until nearly tender, about 60 to 75 minutes.
- While the beans cook, heat 2 tablespoons oil in a separate wide pot over medium heat and fry the sliced onion until deep golden and crisp at the edges.
- Remove half of the fried onion for garnish, then add the sliced garlic to the pot and fry briefly until fragrant and lightly golden.
- Stir in the turmeric and black pepper for 20 seconds, taking care not to burn the spices.
- Add the cooked chickpeas and kidney beans with their cooking liquid, the rinsed lentils, and enough additional water to make about 5 cups total liquid.
- Simmer for 20 minutes, until the lentils begin to soften.
- Add the chopped parsley, cilantro, dill, spinach, and leek or garlic chives, then simmer uncovered for 25 to 30 minutes, stirring occasionally, until the herbs are tender and the ash has darkened slightly.
- Break the reshteh noodles in half, add them to the pot, and stir gently so they do not clump.
- Simmer for 12 to 15 minutes, stirring often from the bottom, until the noodles are cooked and the ash is thick; add small splashes of hot water if it becomes too dense.
- Reduce the heat to low, loosen the kashk with 2 tablespoons warm water, and stir it into the ash; simmer gently for 3 to 5 minutes without boiling hard.
- Taste and adjust salt carefully, since kashk and reshteh can both be salty.
- For the mint oil, warm the remaining 1 tablespoon oil in a small pan, remove from the heat, stir in the dried mint, and let it sizzle gently for a few seconds.
- Ladle the ash reshteh into bowls and garnish with extra kashk, reserved fried onion, fried garlic, and mint oil.
Common questions
Can I substitute dried beans or lentils in Ash Reshteh if I don’t have the exact ones listed?
Yes. You can swap chickpeas or kidney beans with cannellini or pinto beans, and use brown, green, or black lentils. Avoid red lentils; they break down too fast and make the soup too thick and muddy.
How long does Ash Reshteh take to make, and can I shorten the cooking time?
Plan on about 2 to 2.5 hours total, mostly for soaking beans and simmering. To shorten it, use canned chickpeas and beans, then reduce the bean-simmering step and add them near the end.
What are the most common mistakes when making Ash Reshteh?
The biggest mistakes are undercooking the beans, burning the garlic or turmeric, and adding too little liquid. Also avoid over-stirring once the noodles go in, or they can clump and break apart.
How should I store leftover Ash Reshteh, and does it thicken overnight?
Store it refrigerated in an airtight container for up to 4 days. It will thicken as it sits because of the noodles and legumes, so loosen with water when reheating. Kashk is best added fresh when serving.
What is the best way to serve Ash Reshteh?
Serve hot, topped with reserved fried onions, a drizzle of kashk, and optional fried garlic or mint oil if you have it. It’s often served with flatbread, and extra kashk can be offered at the table.