Ash Reshteh

🛒 Ingredients

• Dried Chickpeas 17 g · 61 kcal
• Dried Kidney Beans 17 g · 57 kcal
• Dried Lentils 17 g · 59 kcal
• Wheat Noodles (Reshteh) 33 g · 119 kcal
• Fresh Parsley 17 g · 6 kcal
• Fresh Cilantro 17 g · 4 kcal
• Fresh Spinach 33 g · 8 kcal
• Fresh Dill 8 g · 2 kcal
• Onions 50 g · 20 kcal
• Garlic 3 g · 4 kcal
• Vegetable Oil 9 g · 80 kcal
• Turmeric Powder 1 g · 2 kcal
• Kashk 25 g · 20 kcal
• Dried Mint 3 g · 7 kcal

👨‍🍳 Instructions

1. Soak chickpeas and kidney beans overnight, then drain and rinse. Cook chickpeas and kidney beans separately until tender, about 1-1.5 hours.
2. In a large pot, sauté half of the sliced onions in vegetable oil until golden brown. Remove half of the fried onions for garnish and set aside.
3. Add the remaining onions and minced garlic to the pot, sauté until fragrant. Stir in turmeric powder and cook for another minute.
4. Pour in enough water or vegetable broth to cover the ingredients, bring to a boil. Add pre-cooked chickpeas, kidney beans, and dried lentils.
5. Reduce heat and simmer for 30 minutes, stirring occasionally. Add fresh parsley, cilantro, spinach, and dill; cook until spinach wilts.
6. Add Reshteh noodles to the soup and cook according to package instructions until tender, usually 10-15 minutes. Season with salt to taste.
7. For the mint oil garnish, heat a small amount of vegetable oil in a separate pan. Add dried mint and quickly fry for a few seconds until fragrant, being careful not to burn it.
8. Ladle Ash Reshteh into serving bowls. Garnish each bowl with a dollop of kashk, a sprinkle of the reserved fried onions, and a drizzle of the fragrant mint oil.