Ash Reshteh: Persian Noodle and Bean Soup

Follow our step-by-step guide on how to make Ash Reshteh: Persian Noodle and Bean Soup.

1. Step 1

   Begin by soaking chickpeas and kidney beans in a large container filled with cool water for 8 hours or overnight.

2. Step 2

   Once soaked, drain the beans and set them aside.

3. Step 3

   In a skillet, warm 1 tablespoon of olive oil over medium heat.

4. Step 4

   Add the red onion and sauté until it becomes soft and translucent, which should take about 5 minutes.

5. Step 5

   Lower the heat and continue cooking, stirring occasionally, until the onion turns tender and golden brown, approximately 40 minutes.

6. Step 6

   Incorporate the dried mint and cook until the onions are dark brown and crisp, around 15 minutes.

7. Step 7

   Reserve this mixture for garnishing later.

8. Step 8

   In a stock pot, heat the remaining olive oil and add the yellow onions, cooking until they are translucent, about 5 minutes.

9. Step 9

   Add minced garlic and sauté for about 1 minute until fragrant.

10. Step 10

    Stir in the soaked chickpeas, kidney beans, and turmeric, ensuring everything is well combined.

11. Step 11

    Pour in the vegetable stock and bring the mixture to a gentle simmer, cooking for 1 hour.

12. Step 12

    Next, add the chopped scallions, parsley, cilantro, mint, and lentils to the pot, allowing it to simmer for an additional 30 minutes.

13. Step 13

    Break the linguine into thirds and stir it into the soup, cooking at a low boil until the noodles are tender, which should take about 8 to 10 minutes.

14. Step 14

    Fold in half of the chopped spinach and cook until it wilts, roughly 1 minute.

15. Step 15

    Add the remaining spinach and let it simmer for 30 minutes, stirring occasionally.

16. Step 16

    In a small bowl, combine flour with 3 tablespoons of the soup liquid until smooth.

17. Step 17

    Stir this mixture back into the soup and continue simmering over low heat, stirring frequently, until the soup thickens, about 30 minutes.

18. Step 18

    Serve the soup hot, beautifully garnished with the crispy fried red onions and a generous dollop of Greek yogurt for a delightful finish.

19. Step 19

    Enjoy this hearty and nourishing dish that warms both the body and soul.