Ash-e reshteh
When the world is changing around you,
sometimes the most hopeful thing you can make is dinner.
Not Dead Yet, Chapter 34 - The Snake in the Cloak
A deeply traditional Persian soup, Ash-e reshteh is rich with beans, lentils, fresh herbs, spinach, noodles, and tangy kashk. Hearty enough to be a meal on its own, it is often eaten at Nowruz and at other moments that mark a new beginning.
The noodles are traditionally associated with finding one’s path forward, while the dish itself carries wishes for luck in whatever comes next.
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½ cup dried chickpeas,Â
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½ cup dried red kidney beans
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1 cup lentils
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1 bunch each of fresh parsley, cilantro, dill
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1 lbs spinach
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2 onions, thinly sliced
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2 TBSP dried mint
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1 tsp turmeric
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5 garlic cloves, minced
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½ lb Persian reshteh noodles, alternatively linguine noodles
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1 cup kashk (liquid whey), alternatively Greek yogurt or sourcream
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2-3 TBSP verjuice (ab ghureh), alternatively lemon juice
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salt and black pepper
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Vegetable or olive oil for frying
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1. If using dry beans, soak them overnight. Drain and rinse, then cook until tender (about 1–2 hours).
2. In a large pot, fry the onions in oil until golden brown. Add minced garlic, dried mint and turmeric, cooking for another minute until fragrant. - Set half of this mixture aside for garnish.
3. Add the cooked beans, lentils, and chopped herbs (parsley, cilantro, dill) and spinach to the pot. Cover with 8 cups of water, bring it to a boil, then reduce heat to simmer for 30–60 minutes.
4. Add the reshteh noodles (broken in half) to the soup. Cook for another 15–20 minutes, stirring occasionally to prevent sticking.Â
5. Add verjuice or lemon juice, salt and pepper to taste.
6. Before serving, stir in 1/2 to 1 cup of kashk (or yogurt or sour cream) to give the soup its signature tangy, creamy flavor.
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Ladle soup into a bowl and top with the reserved fried onions mixture and a dollop of kashk.
