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Zan Amoo Joon's Aush Reshteh

A hearty Persian herb and noodle soup loaded with beans, fresh greens, kashk, and crispy fried onions and mint — a bowl full of Ramadan iftar memories.
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Ingredients Method

Ingredients
  

  • 450 g chickpeas
  • 450 g lentils
  • 450 g pinto beans
  • 450 g kidney beans
  • 450 g long pink beans
  • 1.5 kg mixed fresh herbs chives, parsley, spinach
  • 4 medium onions for fried onions
  • 1 tsp turmeric
  • 3 tbsp fried mint na'na dagh
  • 2 cups kashk whey, ground
  • 400 g reshteh Persian noodles
  • salt to taste

Method
 

  1. Soak all the beans the night before, then cook them the next morning until tender.
  2. Once the beans are well cooked, add the fresh herbs and simmer everything together for about 2 hours.
  3. Make a generous batch of fried onions with the turmeric, and stir in the fried mint. Add most of it into the soup, saving a little for garnish, then add the noodles last.
  4. Keep the heat high and stir often so nothing sticks or breaks down; about 15 minutes is enough, then turn off the heat so the noodles don't clump.
  5. Stir in the kashk and keep simmering for 30-45 minutes.
  6. Garnish the soup with the reserved fried onions, fried mint, and a swirl of kashk before serving.