Ash Reshteh Recipe

Soak dried beans

Rinse the chickpeas and pinto beans under cold water. Place them in a large bowl, cover with at least 3 inches of cold water and soak overnight (8–12 hours). Drain and rinse before cooking.

If short on time, use canned chickpeas and beans (2 cups total drained) and skip the soak; reduce initial simmer time accordingly.

In a large heavy-bottomed pot or Dutch oven, heat 1 tbs olive oil over medium heat. Add one cup of the chopped onions and sauté until translucent, about 5 minutes. Stir in turmeric and tomato paste (if using) and cook 1 minute to bloom flavors.

Add the soaked and drained chickpeas and pinto beans and the lentils to the pot. Pour in the vegetable stock or water (12 cups). Bring to a boil, then reduce to a simmer. Cover partially and simmer until chickpeas and beans are tender, about 45–60 minutes. Skim any foam from the surface occasionally.

Once legumes are tender, season with 1–1.5 tsp salt and 1 tsp black pepper. Taste and adjust later as needed.

While the legumes simmer, combine chopped parsley, cilantro, dill, scallion greens and whites (reserve some green tops for garnish) and chopped spinach in a bowl. Keep the herbs ready to add.

Roughly puree about 1 cup of the cooked beans and lentils (optional) with a ladleful of broth to slightly thicken the soup, then return the purée to the pot.

Bring the pot back to a gentle simmer. Add the mixed fresh herbs and greens to the soup and stir. Simmer uncovered for 10 minutes to wilt the greens and let the flavors meld.

Add the reshteh or broken noodles to the pot and cook until tender, about 6–10 minutes depending on noodle type. Stir frequently near the end to prevent sticking. If the soup thickens too much, add up to 1–2 cups hot water or stock to reach desired consistency.

Adjust seasoning carefully: add remaining salt (up to the total indicated in ingredients), pepper, and a pinch of sugar if needed to balance flavors.

Thinly slice the remaining onion (about 1 cup). Heat 3–4 tbs neutral oil in a small frying pan over medium-high heat. Fry the sliced onions in batches, stirring often, until deeply golden brown and crisp, 8–12 minutes. Remove with a slotted spoon and drain on paper towels. Reserve some crispy onions for garnish and leave some in the pan for the soup topping.

In the same pan (lower heat to medium), add 1 tbs olive oil and 6 minced garlic cloves. Fry gently until garlic becomes fragrant and just golden (30–60 seconds) — do not burn. Remove and set aside on paper towel.

In a small skillet, melt 1 tbs butter or ghee with 2 tbs olive oil over low heat. Stir in 2 tsp dried mint and fry gently for 30–45 seconds until mint is fragrant and the oil turns greenish. Remove from heat and set aside (mint oil will darken slightly as it cools).

If using kashk: whisk kashk until smooth; if it seems too thick, thin with 1–2 tbs warm water. Taste and add up to 1/4 tsp sugar if kashk is overly sharp. If using Greek yogurt as substitute, thin 3/4 cup yogurt with 1/4 cup whey or water and salt lightly.

Ladle the hot ash reshteh into shallow bowls. Spoon a tablespoon or two of kashk over each bowl (or allow guests to add to taste).

Top each serving with a generous sprinkle of fried onions and fried garlic. Drizzle a teaspoon or so of mint oil and a small pat of melted butter/ghee on top of each bowl for shine and aroma.

Garnish with reserved fresh herb greens and extra scallion tops. Serve hot with flatbread or crusty bread.