Aash Reshteh Soup

Aash Reshteh Soup

This soup is great for fall, and an excellent dish for vegetarians as the original recipe does not include any meat!


Preparation Time: 20 minutes 

Cooking Time: 3 hours

Serves:  8


For the Soup

  • 1/4 cup oil
  • 3 large onions, peeled and thinly sliced
  • 10 cloves garlic, peeled and diced
  • 1 tablespoon sea salt 
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon turmeric 
  • 1/4 cup dried red kidney beans, soaked overnight, drained and rinsed
  • 1/4 cup dried chickpeas, soaked overnight, drained and rinsed
  • 2 cups dried lentils
  • 12 cups water
  • 8 oz Persian noodles
  • 1 cup chopped fresh spring onion (or leeks)
  • 1 cup dried chopped parsley
  • 1 cup dried chopped cilantro
  • 4 cups frozen spinach

For the Garnish

  • 1/4 cup oil
  • 10 cloves garlic, finely diced
  • 1 teaspoon turmeric 
  • 1/4 cup dried spearmint flakes
  • 5 springs of saffron 
  • 1/4 cup hot water
  • 1/2 cup kashk


  1. Place 1/4 cup of your oil of choice (canola or olive) in a large, heavy pot over medium heat. When the oil is hot, add the onions and garlic and sautee until they are a crispy golden-brown. 
  2. Add salt, turmeric, freshly ground black pepper, kidney beans and chickpeas to the pot, and continue sauteing for 2 minutes. 
  3. Pour in 12 cups of water and bring to boil. Reduce heat, cover, and allow the contents to simmer for 50 minutes, over medium heat. 
  4. Add lentils, cover and cook for 50 minutes. Check periodically to ensure that the beans are tender.
  5. Break noodles in half, add noodles to the pot and cook for 10 minutes. Stir occasionally. 
  6. Add in the spring onion (or leeks), parsley, cilantro, and spinach. Cook for another 10 minute while covered, stirring occasionally.
  7. Preparing the garnish: 


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