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Photo:Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Active Time:1 hr 30 minsTotal Time:2 hrs 15 minsServings:8Jump to Nutrition Facts
Active Time:1 hr 30 minsTotal Time:2 hrs 15 minsServings:8
Active Time:1 hr 30 mins
Active Time:
1 hr 30 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Growing up, the fragrant aroma of my mom’s cooking is something I will never forget. When we had company over, my mom would start cooking at sunrise, no matter how many guests we were expecting. I would often wake up to the smell of sautéed herbs for ghormeh sabzi andgondi(chicken meatball soup) simmering away on the stove. I would excitedly rush downstairs and gawk at the feast that was being prepared.
In the winter, soup was always on hand. One of my favorites was and still is ash-eh reshteh, which is packed full of herbs. My mom often made a big pot that would last the entire week. When I went to college and returned home to visit, I would bring back containers of soup and freeze it. Whenever I was homesick and craving my mother’s home-cooked meals, my mom’s ash-eh reshteh was just the comfort I needed.
It’s a thick delicious soup, similar to the consistency of a chili, packed with protein that wraps you up like a warm hug. Two of its ingredients are worth seeking out at a Middle Eastern or Persian market or online: reshteh (noodles) and kashk (a thick fermented dairy product). It includes a variety of beans and herbs, but the garnishes—which include fried onions, garlic and dried mint and kashk—are the real stars. They not only create a beautiful presentation but they also add texture and balance.
I never realized that all those years as a child observing my mom cooking in the kitchen with so much love and enthusiasm would later inform my own passion for cooking. It’s very common for Persian women, including my mother, not to follow a recipe. They use their hands to feel the ingredients and their eyes as measuring cups. They trust their taste buds to adjust as needed, adding a pinch of salt here or a dash of turmeric there.
As I’ve gotten older and realized the importance of learning my mom’s dishes, I have had to take precise measurements while she’s cooking to put actual recipes together. Not only has cooking with my mom allowed me to bond with her in a new way, but I have also enjoyed spending more time with her doing something she loves. It has allowed me to hold on to a valuable piece of my family’s culture and tradition that I hope to pass on to my own family one day.
Cook Mode(Keep screen awake)IngredientsSoup1/2cupdry green lentils, picked over1/2cupdry chickpeas, picked over1/2cupdry pinto beans, picked over14cupswater, plus more as needed1/4cupextra-virgin olive oilplus1tablespoon, divided1poundscallions(about5bunches), white and green parts separated, chopped5ouncesmaturespinach(2-3bunches), stemmed and finely chopped2cupsfinely choppedfresh cilantrowith soft stems (about2bunches)2cupsfinely choppedfresh parsleyleaves (1-2bunches)1/2teaspoonground turmericplus a pinch, divided1teaspoonsalt1/2teaspoonground pepper1mediumwhite onion, chopped10ouncesreshteh(see Note)Toppings1cupextra-virgin olive oil1mediumwhite onion, halved and thinly sliced crosswisePinchofground turmeric5clovesgarlic, sliced3tablespoonsdried mint2 1/2tablespoonskashk(see Note),labnehorcrème fraîche1tablespoonwater
Cook Mode(Keep screen awake)
Ingredients
Soup
1/2cupdry green lentils, picked over
1/2cupdry chickpeas, picked over
1/2cupdry pinto beans, picked over
14cupswater, plus more as needed
1/4cupextra-virgin olive oilplus1tablespoon, divided
1poundscallions(about5bunches), white and green parts separated, chopped
5ouncesmaturespinach(2-3bunches), stemmed and finely chopped
2cupsfinely choppedfresh cilantrowith soft stems (about2bunches)
2cupsfinely choppedfresh parsleyleaves (1-2bunches)
1/2teaspoonground turmericplus a pinch, divided
1teaspoonsalt
1/2teaspoonground pepper
1mediumwhite onion, chopped
10ouncesreshteh(see Note)
Toppings
1cupextra-virgin olive oil
1mediumwhite onion, halved and thinly sliced crosswise
Pinchofground turmeric
5clovesgarlic, sliced
3tablespoonsdried mint
2 1/2tablespoonskashk(see Note),labnehorcrème fraîche
1tablespoonwater
Directions
Rinse and drain the beans. Bring 14 cups of water to boil in a large pot. Add the bean mixture, reduce heat to a simmer and cook until the beans are almost tender but still have a bit of a bite, about 1 1/4 hours.
Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add scallion whites; cook, stirring occasionally, until starting to brown, about 5 minutes. Add scallion greens, spinach, cilantro and parsley; cook, stirring occasionally, until the scallion whites are golden and the herbs are wilted, 5 to 7 minutes more.
When the beans are almost tender, add the spinach mixture to the pot along with 1/2 teaspoon turmeric, salt and pepper; stir to combine. Adjust heat to maintain a simmer and cook, stirring occasionally, for 30 minutes.
Meanwhile, heat 1 tablespoon oil in the skillet over medium-high heat. Add chopped onion and a pinch of turmeric; cook, stirring occasionally, until golden brown, about 6 minutes. Set aside.
After the soup has cooked for 30 minutes, add the browned onion and reshteh. Cook, stirring occasionally, until the reshteh are tender, 15 to 20 minutes. (If the soup seems thick, add up to 2 cups water.) Remove from heat and cover to keep warm.
To prepare toppings:Heat 1 cup oil in a medium skillet over medium-high heat. Add sliced onion and pinch of turmeric. Cook, stirring occasionally, until the onion is golden brown, about 12 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Add garlic to the oil left in the pan; cook, stirring often, until golden brown, about 2 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
Line a sieve with a paper towel and place over a heatproof container next to the stove. Add mint to the oil left in the pan; cook, stirring, until it turns dark green, about 1 minute. Strain the mint and oil through the prepared sieve (discard the remaining oil). Mix kashk (or labneh or crème fraîche) with 1 tablespoon water in a small bowl until combined.
Ladle the soup into bowls. Top each bowl with some of the fried onions, garlic and mint. Dollop with the kashk mixture.
NotesReshtehare long, thin noodles made with enriched wheat flour. Find them at Persian or Middle Eastern markets or order them online. You can also fettuccine in a pinch, but it won’t be authentic.Kashkis a very thick fermented dairy product used throughout Iran and other Middle Eastern countries. Look for it in Persian or Middle Eastern markets or order it online.
Notes
Reshtehare long, thin noodles made with enriched wheat flour. Find them at Persian or Middle Eastern markets or order them online. You can also fettuccine in a pinch, but it won’t be authentic.Kashkis a very thick fermented dairy product used throughout Iran and other Middle Eastern countries. Look for it in Persian or Middle Eastern markets or order it online.
Reshtehare long, thin noodles made with enriched wheat flour. Find them at Persian or Middle Eastern markets or order them online. You can also fettuccine in a pinch, but it won’t be authentic.
Kashkis a very thick fermented dairy product used throughout Iran and other Middle Eastern countries. Look for it in Persian or Middle Eastern markets or order it online.
Nutrition InformationServing Size: 1 1/2 cupsCalories 485, Fat 26g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 57g, Total sugars 3g, Added sugars 0g, Protein 10g, Fiber 7g, Sodium 570mg, Potassium 767mg
Nutrition Information
Serving Size: 1 1/2 cupsCalories 485, Fat 26g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 57g, Total sugars 3g, Added sugars 0g, Protein 10g, Fiber 7g, Sodium 570mg, Potassium 767mg
Serving Size: 1 1/2 cups
Calories 485, Fat 26g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 57g, Total sugars 3g, Added sugars 0g, Protein 10g, Fiber 7g, Sodium 570mg, Potassium 767mg
EatingWell.com, January 2024
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Nutrition Facts(per serving)531Calories39gFat37gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
