Ash e Reshteh (Persian Noodle Soup)

By Cooking With Ayeh · 120 min

Ingredients

Instructions

1. In a large pot, sauté the diced onion in 1 tablespoon olive oil over low heat until lightly golden. Add the garlic, turmeric, dried mint and the second tablespoon of olive oil, and sauté 3-5 minutes until fragrant.
2. Add the vegetable broth and 4 cups water, season well with salt and pepper, and bring to a boil over medium heat. If using dried chickpeas and kidney beans soaked overnight, add them now. Simmer 30 minutes with the lid on.
3. Reduce to low heat, add the dried lentils and simmer 15 minutes with the lid on.
4. Meanwhile, finely chop the parsley, cilantro, green onion and spinach stems, discarding any coarse stems, and roughly chop all the leaves.
5. Add all the herbs and spinach and simmer 30-40 minutes, lid on, until the greens are fully cooked and wilted. If using canned beans, add them now.
6. Break the noodles into 3 even pieces and add to the broth. Cook per package instructions until fully cooked, not al dente. If the broth is too thick, add 1-2 cups water. Taste and adjust seasoning.
7. Stir in the kashk, sour cream or Greek yogurt until creamy, add a good squeeze of lemon juice, and cook a few minutes more. Serve with optional crispy onions, fried mint and a dollop of kashk or yogurt.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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