This Ash-e-Reshteh recipe sounds absolutely delightful and perfect for warming the soul during the winter months! The combination of hearty ingredients, vibrant herbs, and flavorful toppings makes it a truly comforting dish. Here’s a quick recap of the recipe for easy reference:

Ash-e-Reshteh (Persian Noodle Soup)

Ingredients

For the Ash:

2 large white onions (1 sliced for cooking, 1 for garnish)

2 minced cloves of garlic (1 for cooking, 1 for garnish)

100g brown lentils

100g pinto beans or kidney beans (soaked overnight if using dried)

240g can of chickpeas (soaked overnight if using dried)

100g spinach

100g reshteh (Persian soup noodles) or linguine noodles

3 cups fresh parsley (packed)

2 cups fresh cilantro (packed)

2 cups fresh mint (packed)

1 cup chopped fresh dill

5g turmeric

6g tbsp salt (adjust to taste)

5g pepper (adjust to taste)

1 tbsp flour

Vegetable oil

10 cups water

For Topping:

5 tbsp dried mint

1 cup vegan yogurt (preferably Greek style, like Oatly) or curd

Fresh lime juice

Instructions

1. Prepare the Base:

• In a large pot, combine one sliced onion, 1 minced garlic cloves, chickpeas (if using dried, soaked), pinto beans (if using dried, soaked), turmeric, salt, pepper, chopped herbs, spinach, lentils, and water.

• Bring to a boil, then cover and simmer on medium-low for 30-40 minutes.

2. Add Beans:

• If using canned beans, add them now. Stir in flour and cook for an additional 10 minutes.

3. Add Noodles:

• Break the noodles in half and add them to the pot. Cook for another 10-15 minutes until noodles are tender.

4. Caramelize Onions:

• In a separate pan, fry the remaining onion until soft and golden. Mix half into the soup and set the rest aside for garnish.

5. Fry Garlic:

• Mince and fry the remaining garlic cloves until golden. Set aside for garnish.

6. Prepare Mint Oil:

• Fry dried mint in vegetable oil for a few seconds until dark green. Mix half into the soup and reserve the rest for garnish.

7. Make Yogurt Sauce:

• Combine vegan yogurt with lime juice and salt to taste. Adjust consistency with water if necessary. Mix some into the soup for creaminess and reserve some for topping.

8. Serve:

• Ladle the soup into bowls and top with sautéed dry mint, caramelized onions, garlic, and a dollop of yogurt sauce. Enjoy!

This Ash-e-Reshteh not only offers a beautiful array of flavors and textures but also carries deep cultural significance. It’s a wonderful dish to share with loved ones or to enjoy as a comforting solo meal. Enjoy your cooking adventure!