Ash - E- Reshte Recipe

Drain soaked kidney beans and place in a medium pot. Cover with 2 cups fresh water, bring to a boil, then reduce to a simmer and cook until tender, 45–60 minutes (depending on age of beans). If using canned beans, drain and rinse and simmer 10 minutes to meld flavors; skip soaking time.

When beans are nearly tender, add 6 cups of broth, turmeric, 1 tsp salt and 1/4 tsp black pepper. Simmer on low while you prepare other components so flavors marry (15–20 minutes). Add additional water if soup looks too thick; the finished ash should be thick but ladleable.

Wash and finely chop parsley, cilantro, dill, chives (or green onions), and spinach. Combine chopped herbs in a bowl and stir in dried fenugreek if using. Set aside.

In a large skillet or shallow pot, heat 2 tbsp oil over medium. Add half the chopped herb mixture and sauté, stirring frequently, until herbs wilt and darken slightly, about 5–7 minutes. Transfer to the pot with beans and broth. Repeat with remaining herb mixture and add to the pot. This step layers flavor and reduces raw herb bite.

In the same skillet, add remaining 2 tbsp oil. Sauté diced onion over medium heat until translucent and beginning to brown, 8–10 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Add the onion–garlic mixture to the soup pot and stir.

Taste and adjust seasoning with remaining salt and pepper. Simmer the combined soup gently for 10 minutes so aromatics integrate.

Bring the soup to a gentle simmer. Add the broken wholewheat reshteh (8 oz) into the pot. Stir to prevent sticking. Cook until the noodles are al dente, 6–9 minutes, or according to package directions for wholewheat pasta. The noodles will absorb liquid and thicken the ash—if it becomes too thick, add up to 1–2 cups hot water or broth to reach desired consistency.

Once noodles are cooked, gently stir in 1 tsp dried mint and simmer 2 more minutes. Check seasoning and adjust salt/pepper. Remove from heat and let rest 5 minutes—the ash will continue to thicken.

While the noodles cook, prepare the quick kashk: in a small bowl whisk together 1 cup strained yogurt, 2 tbsp sour cream (optional), 1/4 tsp salt, and 2 tbsp cold water until smooth and runny enough to drizzle but still creamy. Taste and adjust salt or thin with more water if needed. Chill until ready to garnish.

In a small skillet over medium heat melt 2 tbsp butter or ghee. Add thinly sliced shallot and sauté slowly until deep golden and crisp, 6–8 minutes. Remove with slotted spoon to drain on paper towel.

In the same small skillet, add a little more butter or oil if needed, reduce heat to low, add 1 tsp dried mint and 1/4 tsp turmeric. Fry briefly (10–20 seconds) until herbs bloom and release aroma—be careful not to burn. If using crushed red pepper, add now. Remove from heat and keep warm.

Ladle the hot ash into bowls. Drizzle 1–2 tbsp of the homemade kashk over each bowl (or more to taste). Spoon fried shallots over the kashk and drizzle the warm mint–turmeric oil around the top for color and aroma.

Finish with a sprinkle of toasted walnuts or additional fried shallot crisps if using. Serve hot with lemon wedges or pickled vegetables on the side if desired.