Ash reshteh is a spiced Persian noodle and bean soup with lots of herbs. Top with yogurt and fried onions for a hearty Middle Eastern vegetarian meal.
Preparation Time
20 mins
Cooking Time
3 hr 40 mins
Total Time
4 hr
Calories
475 Calories
Recipe Instructions
Step 1
Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
Step 2
Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
Step 3
Serve soup with yogurt and fried red onions.
Step 4
Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
Step 5
Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
Step 6
Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
Step 7
Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
Ingredients
1 tablespoon all-purpose flour
2 teaspoons ground turmeric
1 cup Greek yogurt
2 tablespoons olive oil, divided, or as needed
1 large red onion, thinly sliced
6 cups vegetable stock
salt and fresh ground pepper to taste
1 tablespoon dried mint
1 pound fresh spinach, chopped
2 large yellow onions, thinly sliced
6 cloves garlic, or to taste, minced
3 cups packed chopped fresh parsley
2 cups packed chopped fresh cilantro
2 cups packed chopped fresh mint
3 bunches scallions, chopped (green parts only)
0.33333334326744 cup dry chickpeas (garbanzo beans)
