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Ash reshteh: photo of the dish
Illustrative photo: AilinParsa — CC BY-SA 3.0, Wikimedia Commons
Soups

Ash reshteh

A thick Iranian soup of leafy greens and herbs, enriched with thin noodles (reshteh), chickpeas and lentils. It is topped with yogurt, dried mint and fried onion, and is eaten mostly in winter and during Norouz.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Drain the soaked chickpeas and cook them for 40 minutes in unsalted water until tender.
  2. Slice the onions and fry them in olive oil for 8 minutes over medium heat, until golden.
  3. Wash and finely chop the spinach, parsley, coriander, dill and chard.
  4. Add the herbs and greens to the onions, cover and let wilt for 10 minutes over low heat.
  5. Add the flour, stir, then pour in the water or stock, the drained chickpeas and the lentils. Bring to a boil.
  6. Season with turmeric, cinnamon, salt and pepper, then simmer for 25 minutes over low heat.
  7. Add the broken reshteh noodles and continue cooking for 10 to 12 minutes, stirring from time to time.
  8. Prepare the topping: fry the remaining onions in oil until well browned, then warm the dried mint for a few seconds in the oil.
  9. Serve the soup hot with a spoonful of yogurt, the fried onions and the mint.

Variations and tips

Quick version. Use canned chickpeas and lentils, rinsed, and add them directly with the noodles to save 40 minutes.

More ideas

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Original Ecomely recipe.