Persian Noodle Soup (Ash Reshteh)

Ingredients

• 8 oz Reshteh noodles (Persian noodles)
• 0.5 cup Kidney beans
• 0.5 cup Chickpeas
• 0.5 cup Pinto beans
• 2 cups Spinach
• 1 cup Parsley
• 1 cup Cilantro
• 0.5 cup Mint
• 1 large Onion
• 3 cloves Garlic
• 0.5 cup Kashk (dried yogurt)
• 3 tbsp Olive oil
• 1 tsp Turmeric powder
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1The day before you plan to make the soup, place the 0.5 cup kidney beans, 0.5 cup chickpeas, and 0.5 cup pinto beans in a large bowl and cover them with at least 3 inches of water. Let them soak overnight.
2. 2Drain and rinse the soaked beans. Place the beans in a large pot with enough fresh water to cover them by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Drain the beans and set them aside.
3. 3While the beans are cooking, finely chop the 1 large onion. Mince the 3 cloves of garlic. Heat 3 tbsp olive oil in a large, heavy-bottomed pot over medium heat (300°F/150°C). Add the chopped onion and cook, stirring occasionally, for 8 to 10 minutes, or until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
4. 4Stir in 1 tsp turmeric powder, 1 tsp salt, and 0.5 tsp black pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the cooked beans, 2 cups spinach, 1 cup parsley, 1 cup cilantro, and 0.5 cup mint to the pot. Stir to combine with the onion and spice mixture.
6. 6Pour in 8 cups of water and bring the mixture to a rolling boil over high heat (400°F/200°C). Once boiling, add the 8 oz reshteh noodles. Reduce the heat to medium (350°F/175°C) and cook, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender.
7. 7If you are using kashk, stir in the 0.5 cup kashk until it is fully incorporated into the soup. Heat gently for 2-3 minutes, but do not let it boil.
8. 8Ladle the hot soup into bowls and serve immediately.

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