Ash-eh Reshteh is a healthy and hearty vegetarian soup made with spinach, lentils and beans. It is traditionally garnished with a dollop of kashk ( Persian sour whey very similar to sour cream) and nana dogh (mint oil).
- 5 Tablespoons fried onions
- 2 pounds spinach, washed
- 6 ounce (half a package) reshteh noodles
- 1 cup lentils
- 1 can white or red kidney beans, drained
- 1 can chickpeas (garbanzo beans), drained
- 32 ounces chicken broth*
- 2 teaspoons turmeric spice
- salt and pepper, to taste
- Sour cream or kashk (optional)
- Garnish with Nana Dogh (recipe below)
*for vegetarian soup, use a vegetable-based broth
In a large pot combine fried onions, turmeric, lentils, kidney beans, chickpeas and chicken broth. Cook on medium heat for 20 minutes.
Open the lid, slowly stir in spinach and cook on medium heat for 10 minutes more.
Lower the temperature to “low” heat, add in noodles, salt and pepper and cook for final 10 minutes. Add more water if necessary.
Optional – garnish with a dollop of kashk or sour cream and top with nana dogh (mint oil).
- 2 tablespoon dried mint
- 1 tablespoon of cooking oil
Heat oil and mint in a saucepan on the stove at medium heat until lightly fried, about 10 minutes. Set aside for 5 minutes cool and to allow oil to absorb mint flavor. Done!