Ash-e Reshteh — Persian Noodle and Herb Soup

Shopping list

• 80 g dried chickpeas — soaked overnight

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• 60 g dried red kidney beans — soaked overnight

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• 80 g brown lentils

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• 1.5 l vegetable stock

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• 200 g fresh spinach — chopped

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• 30 g fresh flat-leaf parsley — finely chopped

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• 30 g fresh coriander — finely chopped

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• 20 g fresh dill — finely chopped

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• 4 piece spring onions — finely sliced

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• 100 g dried reshteh noodles — or linguine broken into short lengths

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• 1 tsp ground turmeric

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• 2 piece onions — thinly sliced

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• 4 clove garlic — thinly sliced

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• 3 tbsp vegetable oil

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• 4 tbsp kashk — or soured cream

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• 1 tsp dried mint

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• 1 tsp sea salt — or to taste

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• 0.5 tsp black pepper

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Step by step

1. 1

   Drain the soaked chickpeas and kidney beans. Place in a large pot with the lentils and vegetable stock. Bring to the boil, then reduce heat and simmer for 40– 45 minutes until the pulses are tender.

2. 2

   Add the turmeric, salt, and pepper. Stir in the chopped spinach, parsley, coriander, dill, and spring onions. Simmer for 10 minutes.

3. 3

   Add the noodles and cook for 8– 10 minutes until tender, stirring occasionally to prevent sticking. The soup should be thick. Add a splash of water if needed.

4. 4

   Meanwhile, heat the oil in a frying pan over medium heat. Fry the sliced onions for 10– 12 minutes until deep golden and crispy. Remove half and set aside. Add the garlic to the remaining onions in the pan and fry for 1 minute until fragrant. Remove and set aside.

5. 5

   In the same pan, briefly fry the dried mint in a little oil for 30 seconds until aromatic.

6. 6

   Ladle the soup into bowls. Drizzle with kashk, then top with the fried onions, garlic, and fried mint. Serve hot.