Asheh Reshteh - Persian Noodle Soup

READY IN: 1hr 10mins




  • Saute onion and garlic in a large pot until translucent.
  • Add chickpeas, kidney beans, and turmeric. Saute a few minutes.
  • Add 8 cups water. Season with salt and pepper.
  • Add lentils and herbs to the pot. Cover and cook 10 minutes on low. Stir the pot every so often during the cooking process.
  • Break the reshteh into thirds and add to the pot.
  • Add the spinach. Do this by adding half to the pot, and wait for it to wilt, then add the remaining spinach. Cook 20 minutes. Make sure to stir the pot every so often. (While cooking, start your garnish).
  • Place flour in a small bowl. Take three tablespoons of liquid from the soup and add to the flour. Mix well until there are no lumps. Add this mixture to the soup.
  • Adjust seasonings.
  • Cook for another 30 minutes on low.
  • For the garnish, saute the onions in vegetable oil. Once they turn translucent, lower the head and allow for them to caramelize.
  • Then, add dry mint and allow for the onions to crisp up.
  • To serve, place soup in a bowl, add a tablespoon of the garnish to the center, and a dollop of kashk.