Persian Herb and Noodle Stew (Ash Reshteh)

1. 1

   Thinly slice 2 onions. In a large pot over medium heat, warm 2 tablespoons oil and ghee. Add the sliced onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the minced garlic cloves and cook, stirring frequently, for about 2 minutes. Stir in 1 tablespoon dried mint, 1 1/2 teaspoons turmeric, and salt. Pour in 8 1/2 cups water, then add the chickpeas, pinto beans, and lentils.

2. 2

   Raise the heat to medium-high and bring to a simmer. Stir in the spinach, parsley, and cilantro. Return to a simmer. Cover and cook over low heat until the lentils are tender, about 30 minutes.

3. 3

   Meanwhile, heat 2 tablespoons oil in a small saucepan. Add 2 tablespoons dried mint and cook until fragrant, about 2 minutes. Stir the mint into the soup. Season the soup to taste.

4. 4

   In a small bowl, stir together the flour and 1/3 cup water; add to the soup. Increase the heat to medium. Add the reshteh and simmer uncovered, stirring occasionally, until the noodles are tender and the soup has thickened, about 12 minutes.

5. 5

   For the toppers, slice the remaining onion. Heat 2 tablespoons oil in a skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in the remaining 1/2 teaspoon turmeric and cook 1 minute more. Transfer the onion mixture to a plate.

6. 6

   Reduce the heat to medium. Stir the minced garlic bulb into the skillet and cook, adding more oil as needed, until golden and crispy, about 3 minutes. Transfer the garlic to a bowl. Add the remaining 3 tablespoons dried mint and 3 tablespoons vegetable oil to the skillet. Cook over medium heat, stirring, until fragrant, 2 to 3 minutes. Using a slotted spoon, transfer the sautéed mint to a bowl. In a small bowl, stir together the kashk and the remaining 1/2 cup water.

7. 7

   Notes

8. 8

   Top each serving of soup with the sautéed onion, crispy garlic, and fried mint; drizzle with the kashk mixture. Reshteh: Look for these thin flour noodles in Persian or Middle Eastern groceries—or use fettuccine and add 1/2 teaspoon salt in Step 3. Ghee: A type of clarified butter commonly used in Middle Eastern and South Asian cooking; you can substitute butter if you don’t have ghee.

• Calories 620.26 kcal High
• Protein 17.15 g Good Source
• Carbs 82.76 g Moderate
• Total Fat 27.42 g High
• Saturated Fat 5.94 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 14.77 mg Low Source
• Sodium 615.51 mg High
• Fiber 11.2 g Good Source
• Sugar 18.51 g High
• Added Sugar 15.62 g High
• Calcium 305.76 mg Good Source
• Iron 9.25 mg Good Source
• Potassium 1523.36 mg Good Source
• Vitamin A 115.02 mcg_rae Moderate
• Vitamin C 38.88 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅