Ash-e reshteh (Persian New Year soup)

    This complex, flavourful soup is a Persian New Year tradition. With beans, lots of herbs, pasta and yoghurt, it's a rich vegetarian meal in itself.


    2 people made this

    Ingredients
    Serves: 6 

    • 65g dried chickpeas
    • 65g dried kidney beans
    • 2 tablespoons olive oil, divided, or as needed
    • 1 large red onion, thinly sliced
    • 1 tablespoon dried mint
    • 2 large yellow onions, thinly sliced
    • 6 cloves garlic, or to taste, minced
    • 2 teaspoons ground turmeric
    • 1.4L vegetable stock
    • 180g chopped fresh parsley
    • 90g chopped fresh coriander
    • 50g chopped fresh mint
    • 3 bunches spring onion, chopped (green parts only)
    • 100g dried lentils
    • 225g linguine pasta
    • 450g fresh spinach, chopped
    • 1 tablespoon plain flour
    • salt and fresh ground pepper to taste
    • 200g Greek yoghurt

    Method
    Prep:20min  ›  Cook:3hr40min  ›  Extra time:8hr  ›  Ready in:12hr 

    1. Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
    2. Heat 1 tablespoon olive oil in a frying pan over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
    3. Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
    4. Stir parsley, coriander, mint, spring onions and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
    5. Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
    6. Stir flour with 3 tablespoons of the soup broth together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
    7. Serve soup with yoghurt and fried red onions.

    Cook's note

    Save time by frying the onions while the soup is simmering.

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