Soup and Bread

Ash Reshteh

IMG_1977From Haleh Alberg

“Ash” means “thick soup” in Persian, and this traditional Iranian stew of beans, herbs, and noodles (“reshteh”) is all that and more. We strongly urge cooks to include the whey — it’s weird but delicious (tho vegan if you don’t).


1 cup red kidney beans
1 cup navy beans
1 cup chickpeas
1 cup lentils
2 onions
5 garlic cloves
1 bunch parsley, chopped
1 bunch cilantro, chopped
1 bunch spinach, chopped
1 bunch scallion, chopped
1 bunch mint, chopped
1 teaspoon turmeric
2 cup kashk (liquid whey, optional)
salt and pepper to taste
6 ounces dried reshteh noodles (lighter and not as dense as regular pasta)

2 large onions, chopped
4 tablespoons dried mint
olive oil
kashk (optional)




If using dried beans and chickpeas, soak overnight in a large pot of water  and drain.

Place the chickpeas, beans and lentils in a large pot, add 8 cups of water, bring to a boil over medium-high heat.

Reduce heat to medium, cover and cook for an hour and a half or until beans are tender and thoroughly cooked.

Saute onions and garlic until translucent and a little fried but not caramelized.

Add turmeric to the onion and garlic and saute 10 minutes.

Add the chopped vegetables, onion-garlic saute and salt and pepper all to the pot of beans.

Stir well, cover and cook for another 30 on medium-low heat.

Add noodles and cook for another 20 minutes on medium-low heat.

Simmer one cup of kashk and add to soup (optional).

Add more water if needed. Taste and adjust the seasoning.


In medium pan, heat 3 tablespoons olive oil. Add sliced onions and cook over medium-high heat. Add 1/2 teaspoon turmeric powder and cook until golden and crispy.

In small pan, heat 2 tablespoons olive oil. Add the dried mint and saute for 2-3 minutes.

In a small pot heat 1 cup of kashk (optional). Serve all three in small bowls as optional garnishes for soup.

Posted: Monday Mar 13,2017 03:15 PM In Soup Recipes

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