Ash-e Reshteh (Noodle Soup)

Ingredients

• 8 oz Reshteh noodles (Persian noodles)
• 1 cup Kidney beans
• 1 cup Chickpeas
• 0.5 cup Pinto beans
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 2 cups Fresh spinach
• 1 large Onion
• 2 tablespoons Dried mint
• 3 tablespoons Olive oil
• 0.5 cup Kashk (dried whey)
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1The day before, soak the 1 cup kidney beans, 1 cup chickpeas, and 0.5 cup pinto beans separately in water. Drain the beans well.
2. 2In three separate pots, cover the drained beans with fresh water and cook until tender. This can take 1 to 2 hours depending on the beans. Drain the beans and set them aside.
3. 3Finely chop the 1 cup fresh parsley, 1 cup fresh cilantro, and 2 cups fresh spinach. Set aside.
4. 4In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat (350°F / 175°C). Add the 1 large onion, which has been chopped into 1/4-inch pieces, and sauté until softened and translucent, about 5 minutes.
5. 5Add the cooked kidney beans, chickpeas, and pinto beans to the pot with the onion. Stir in the chopped parsley, cilantro, and spinach. Add 1 teaspoon turmeric and 8 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
6. 6Add the 8 oz Reshteh noodles to the simmering soup. Cook for 10 to 15 minutes, stirring occasionally, until the noodles are tender. You can test for tenderness by tasting one noodle.
7. 7While the noodles cook, heat the remaining 1 tablespoon of olive oil in a small frying pan over medium heat (350°F / 175°C). Add the 2 tablespoons of dried mint and cook for 1 to 2 minutes, stirring constantly, until it becomes fragrant. Be careful not to burn the mint.
8. 8Stir the fragrant mint oil into the soup. Add the 0.5 cup kashk and mix thoroughly until it is well combined. Season the soup with 1 teaspoon salt and 0.5 teaspoon black pepper. Taste and add more salt and pepper if needed.

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