Ash Reshteh (Herb, Bean & Noodle Soup)

Name: Ash Reshteh (Herb, Bean & Noodle Soup)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 400 g mixed beans + lentils + chickpeas; 200 g reshteh (Persian noodles); parsley, coriander, spinach, dill, chives; kashk (fermented whey); fried mint (nana dagh), caramelized onion, garlic

A thick, restorative pottage of herbs, beans, lentils, and special reshteh noodles, finished with tangy kashk, fried mint, and caramelized onion — Persian comfort in a bowl, and a Nowruz and votive-food tradition.

2 hr · Serves 8 · Medium

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

400 gmixed beans + lentils + chickpeas
200 greshteh (Persian noodles)

Herbs

parsley, coriander, spinach, dill, chives

Finish

kashk (fermented whey), verify halal

Garnish

fried mint (nana dagh), caramelized onion, garlic

Method

Start cooking mode

Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: medium

1
Simmer beans and lentils until tender.
45 min
2
Add chopped herbs and reshteh noodles; cook to a thick, melded pottage.
35 min
3
Swirl in kashk; top with fried mint, caramelized onion, and garlic.
10 min