Ash Reshteh

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: drain the chickpeas and kidney beans, roughly chop the spinach, finely chop the parsley and coriander, slice the onions thinly, chop the garlic, and break the noodles into 5-7 cm lengths. Stir the kashk and yogurt together in a small bowl until smooth so it will blend easily into the soup later.

   160 g canned chickpeas, drained160 g canned kidney beans, drained180 g spinach, roughly chopped40 g flat-leaf parsley, finely chopped40 g coriander leaves, finely chopped300 g onions, thinly sliced3 cloves (12 g) garlic cloves, finely chopped100 g reshteh noodles or wholewheat linguine, broken into short lengths120 g kashk40 g plain yogurt
2. 2

   Heat the olive oil in a heavy pot over medium heat. Add the sliced onions and cook for 12-15 minutes, stirring often, until deeply golden and sweet. Proper onion colour is crucial for the soup's depth, so do not rush this stage. Remove about one-third of the onions and reserve for garnish.

   45 ml olive oil300 g onions, thinly sliced
3. 3

   To the onions remaining in the pot, add the garlic, turmeric, black pepper, and salt. Cook for 1 minute, stirring constantly, until fragrant but not browned.

   3 cloves (12 g) garlic cloves, finely chopped1 tsp (3 g) ground turmeric1/2 tsp (1 g) black pepper1 1/4 tsp (7 g) salt
4. 4

   Add the chickpeas, kidney beans, and water. Bring to a boil, then lower to a steady simmer and cook for 10 minutes so the broth takes on the flavour of the onions and spices.

   160 g canned chickpeas, drained160 g canned kidney beans, drained1.2 litres water
5. 5

   Stir in the spinach, parsley, and coriander. Simmer for 8-10 minutes until the greens are fully wilted and the broth turns a deep green. If the pot looks very full at first, add the greens in handfuls and let them collapse between additions.

   180 g spinach, roughly chopped40 g flat-leaf parsley, finely chopped40 g coriander leaves, finely chopped
6. 6

   Add the broken noodles and cook for 8-10 minutes, stirring frequently so they do not clump on the bottom. The soup should begin to thicken noticeably as the starch releases.

   100 g reshteh noodles or wholewheat linguine, broken into short lengths
7. 7

   Lower the heat. Stir in the kashk-yogurt mixture and cook gently for 2-3 minutes without boiling hard, just until the soup is creamy and slightly tangy. Taste and adjust salt if needed. The finished ash should be hearty and thick but still spoonable; add a splash of water if it becomes too dense.

   120 g kashk40 g plain yogurt1 1/4 tsp (7 g) salt1.2 litres water
8. 8

   In a small pan or the cleared centre of the pot, briefly fry the dried mint in a little of the hot onion oil for 10-15 seconds, just until aromatic; do not let it burn or it will turn bitter. Serve the ash in bowls topped with the reserved fried onions and the mint.

   1 tbsp (2 g) dried mint

Origin & History

Ash Reshteh is one of the best-loved soups of Iran, often associated with family gatherings, the New Year season, and occasions when a nourishing communal dish is called for. Its combination of herbs, legumes, noodles, and kashk reflects the Persian taste for layered savoury-sour flavours and substantial textures.