Aash Reshteh Recipe

Name: Aash Reshteh Recipe
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 1 teaspoon ground turmeric; 1/3 cup dried pinto beans, soaked overnight; 1/3 cup dried red kidney beans, soaked overnight; 1/3 cup dried garbanzo beans, soaked overnight; 9 cups water; 1/2 cup dried green lentils; 1 1/2 teaspoons fine sea salt, or to taste; 1/2 teaspoon freshly ground black pepper; 1 cup coarsely chopped fresh parsley; 1 cup coarsely chopped fresh cilantro; 1/2 cup coarsely chopped fresh dill; 2 cups coarsely chopped fresh spinach; 6 medium green onions, finely chopped; 1/4 cup freshly squeezed lemon juice; 8 ounces linguine, broken in half; 1 cup Kashk (Persian whey sauce) mixed with 1/4 cup water, or substitute sour cream; 6 tablespoons olive oil, divided; 1 large yellow onion, thinly sliced; 1/4 teaspoon fine sea salt; 6 cloves garlic, thinly sliced; 2 tablespoons dried mint; 2 tablespoons Kashk mixed with 1 tablespoon water, or substitute sour cream

Aash reshteh is a comforting Persian bean and noodle soup traditionally enjoyed for Nowruz.

⭐ 4.3 (35 reviews) Prep: 20 minCook: 165 minTotal: 185 minYields: 6 servings

Category Tags:

Dinner Appetizer Entree Soup

Cuisine Tags:

Middle Eastern

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For The Soup:

2 tablespoons olive oil
1 large yellow onion, diced
1 teaspoon ground turmeric
1/3 cup dried pinto beans, soaked overnight
1/3 cup dried red kidney beans, soaked overnight
1/3 cup dried garbanzo beans, soaked overnight
9 cups water
1/2 cup dried green lentils
1 1/2 teaspoons fine sea salt, or to taste
1/2 teaspoon freshly ground black pepper
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh dill
2 cups coarsely chopped fresh spinach
6 medium green onions, finely chopped
1/4 cup freshly squeezed lemon juice
8 ounces linguine, broken in half
1 cup Kashk (Persian whey sauce) mixed with 1/4 cup water, or substitute sour cream

For The Toppings:

6 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
1/4 teaspoon fine sea salt
6 cloves garlic, thinly sliced
2 tablespoons dried mint
2 tablespoons Kashk mixed with 1 tablespoon water, or substitute sour cream

Instructions

Heat oil in a Dutch oven over medium heat. Sauté onion for 15 minutes until golden.
Stir in turmeric for 2 minutes, then add pinto, kidney, and garbanzo beans.
Add water, bring to a boil, then reduce heat to low, cover, and cook for 60 minutes until beans are tender.
Add lentils, salt, and pepper. Continue cooking on low heat for 30 minutes until all beans and lentils are tender.
Stir in parsley, cilantro, dill, spinach, green onions, and lemon juice. Cover and cook on low for 30 minutes until soup is thick.
Add noodles, stir, cover, and cook on low for 10 minutes until al dente, stirring occasionally.
Stir in Kashk (or sour cream). Turn off heat and let sit for 10 minutes.
For toppings, heat 1 tbsp olive oil in a skillet. Sauté onions for 15-20 minutes until light golden. Stir in salt and transfer to a bowl.
In the same skillet, heat 2 tbsp olive oil on low. Sauté garlic for 1 minute until golden, then remove and add to the onion bowl.
Add 3 tbsp oil to the same skillet. Stir in dried mint for 30 seconds. Transfer to the onion and garlic mixture, and combine.
Serve the Aash garnished with Kashk (or sour cream) and the prepared onion-garlic-mint topping.

Nutritional Info (per serving)

Calories: 406 kcal

Carbohydrate: 34 g

Cholesterol: 25 mg

Fiber: 7 g

Protein: 9 g

Saturated Fat: 7 g

Sodium: 673 mg

Sugar: 5 g

Fat: 28 g

Unsaturated Fat: 0 g