Aunt’s Ash Reshteh Noodle Soup

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by

sahar
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Aunt’s Ash Reshteh Noodle Soup (آش رشته زن عموجان)

A hearty Persian noodle soup with mixed legumes, fresh herbs, kashk, and reshteh noodles.
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Ingredients Method

Ingredients
  

  • mixed legumes chickpeas, lentils, pinto beans, red kidney beans, and long pink farmer beans — about 450g of each
  • herbs chives/leeks, parsley, spinach — about 1.5kg total
  • 4 onions medium, for fried onion garnish
  • turmeric
  • fried mint na’na dagh
  • 2 cup kashk ground, about
  • 400 g reshteh Persian noodles
  • salt to taste, if kashk isn’t salty enough

Method
 

  1. Soak the legumes overnight, then boil until tender (separately if needed based on cooking times).
  2. Finely chop the herbs.
  3. Slice and fry the onions until golden and crisp; reserve for garnish.
  4. Combine the cooked legumes with the chopped herbs and turmeric in a large pot; add water and simmer until the herbs are fully cooked down.
  5. Add the reshteh noodles and cook until tender, stirring occasionally to prevent sticking.
  6. Stir in most of the kashk; season with salt if needed. Serve topped with fried onions, fried mint, and a drizzle of kashk.

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