Ashe Reshteh

Ashe Reshteh, a thick and hearty noodle and bean soup, is the ultimate Persian comfort food. Infused with the earthy aroma of dried mint and slow-cooked onions, this dish is traditionally served to bring luck and nourishment—perfect for a cozy night in.

Ashe Reshteh
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Ashe Reshteh

Recipe by Park Slope Cooks

Ingredients

  • 1 x 15 oz can chickpeas

  • 1 x 15 oz can kidney beans

  • 1 x 15 oz can cannellini or other white beans

  • 1 x cup French or black lentils, cooked and drained

  • 2 x Tbsp cumin seeds

  • 1 x bunch spinach, washed and dried

  • 1 x bunch scallions

  • 1 x bunch parsley

  • 1 x bunch cilantro

  • 1 x bunch dill

  • 2 onions

  • 5 x cloves garlic

  • ½ cup dried mint (you can find this in the tea section of the coop, mint tea)

  • 1 x package reshteh* (closest substitution is linguine or fettuccine)

  • Kashk*

  • Salt

  • Pepper

Directions

  • Do ahead – Cook and drain lentils. Drain and rinse all the beans.
  • Add the beans and lentils into a large pot with water on high heat and bring to a boil.
  • Chop all the herbs into a bowl. Once the beans are boiling, add the herbs and cumin and cook for 20 mins.
  • Meanwhile, slice the onions and garlic and saute them in a pan.
  • Add half of the sautéed onion and garlic mixture to the pot and keep the rest for later.
  • Heat 4 Tbsp of olive oil in another pan and saute the dried mint for ~5 mins over medium heat, being careful not to let the mint burn.
  • Add the Reshteh noodles and kashk to the soup and cook for 10 mins.
  • Chop the spinach and add to the pot. Cook for another 20 mins. Season with salt and pepper.
  • Serve the Ash in a bowl, top with sauteed mint, sauteed onions and optionally more Kashk based on personal preferences.