How to cook آش رشته - Ashe reshteh?! The Iranian Bean and Noodle Thick Soup

kashk

🥗Healthier: yogurt

💰Cheaper: sour cream

Yogurt provides a similar tangy flavor with fewer calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more accessible and have a longer shelf life.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: pasta

Whole grain noodles add fiber, while pasta is often more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier and cheaper than store-bought.

Let the beans, green lentils and chickpeas soak in water for +12 hours.

Cut the onions and fry in a pan with oil. Once the onion starts to get golden, add turmeric, and fry for 3 more minutes.

Add the soaked chickpeas and beans in a pot, add 8 cups of water, bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for 1 1/2 - 2 hours or until beans are tender.

Next, add soaked lentils and let cook for around 1 hour.

Add the chopped vegetables. Stir well, cover and cook for another 30-35 minutes on medium-low heat. Add salt, pepper and 1/2 cup oil.

Taste and adjust the seasoning. Add reshteh (noodles). Stir to separate all the reshteh (noodles). Let cook around 20-30 minutes or until reshteh are softened, stir well. Add more water if needed.

In a medium pan, heat oil over medium-high heat. Add sliced onions and fry until golden. Add the turmeric powder, stir well.

In another pan, heat 3-4 tablespoons oil, add the dried mint and sauté for 2-3 minutes.

In a medium pan, heat the kashk and bring to simmer over medium heat.

Pour the soup in a large serving bowl, top with fried onion, garlic and mint mixture, drizzle with liquid saffron and a generous amount of liquid kashk. Serve hot with warm bread and extra kashk on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens