Ash Reshteh

Herb and wheat-noodle soup with three cooked pulses and kashk.

Preparation: 15 min · Cooking: 45 min · Total: 1 hr · 2 servings

Ingredients

• 120 ml Dry flat Persian wheat reshteh, measured AFTER breaking
• 1 tbsp Prepared pasteurized Persian dairy kashk FOR SOUP
• Small raw onion, prepared as directed — 1
• 60 ml Cooked drained chickpeas
• 60 ml Properly cooked OR canned drained red kidney beans
• 60 ml Cooked drained brown lentils
• 90 ml Fresh spinach, packed AFTER chopping
• 90 ml Fresh parsley, measured AFTER chopping
• 90 ml Fresh coriander, measured AFTER chopping
• 90 ml Fresh scallions, measured AFTER chopping
• 2 cloves Garlic, minced
• 0.75 tbsp Ghee FOR ONION AND GARLIC
• 0.25 tbsp Ghee RESERVED FOR MINT
• 1 tbsp Prepared pasteurized Persian dairy kashk FOR GARNISH
• 1 tsp Dried mint
• 960 ml Initial hot soup cooking water
• 1 pinch Ground turmeric
• Salt, to taste
• Black pepper, to taste
• Additional boiling water ONLY if needed; measure additions (optional)

Instructions

1. Check the prepared pasteurized kashk label for ingredients, allergens and required heating.

   Check the prepared pasteurized kashk label for ingredients, allergens and required heating. Heat it as directed before a garnish is served; plain whey or raw homemade kashk is not a substitute.

2. Measure each pulse AFTER proper cooking and draining: 60 ml each for the base.

   Measure each pulse AFTER proper cooking and draining: 60 ml each for the base. Kidney beans must be fully cooked or canned, never raw or merely soaked.

3. Wash and chop herbs, packing 90 ml each spinach, parsley, coriander and scallions AFTER chopping.

   Wash and chop herbs, packing 90 ml each spinach, parsley, coriander and scallions AFTER chopping. Measure dry noodles AFTER breaking them, not after cooking.

4. Fry sliced onion and minced garlic in the 0.75 tbsp base ghee over medium heat.

   Fry sliced onion and minced garlic in the 0.75 tbsp base ghee over medium heat. Check from 6 minutes without burning the garlic.

   First check: 360 seconds

5. Reserve HALF of the cooked onion-garlic mixture in a clean dish for garnish.

   Reserve HALF of the cooked onion-garlic mixture in a clean dish for garnish. The other half remains in the soup pot.

6. Stir the listed turmeric pinch and pepper into the pot over medium heat.

   Stir the listed turmeric pinch and pepper into the pot over medium heat. Add the separate 960 ml hot water and all measured cooked pulses.

7. Add all chopped herbs and bring to a controlled simmer.

   Add all chopped herbs and bring to a controlled simmer. Simmer uncovered from 15 minutes until the greens soften.

   First check: 900 seconds

8. Add the broken dry noodles to the simmering soup.

   Add the broken dry noodles to the simmering soup. Cook from 15 minutes or the compatible package time until cooked through, stirring gently and adding measured boiling water only if needed.

   First check: 900 seconds

9. Stir in salt to taste and the separate 1 tbsp in-soup kashk.

   Stir in salt to taste and the separate 1 tbsp in-soup kashk. Follow any required product heating instructions before serving.

10. Warm dried mint in its reserved 0.25 tbsp ghee over low heat from about 10 seconds.

    Warm dried mint in its reserved 0.25 tbsp ghee over low heat from about 10 seconds. Stop when fragrant, before it blackens.

    First check: 10 seconds

11. Divide soup into bowls with clean tools.

    Divide soup into bowls with clean tools. Top with the reserved onion-garlic half, mint mixture and separate 1 tbsp label-compliant garnish kashk for the entire base batch.

Tips

• Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Ingredient amounts scale exactly; instruction amounts describe the base 2 servings. Process waters, retained cooking water, infusion and derived liquids are separate, not guaranteed consumed yields. Times are first checks; keep the same method across scales.

Common mistakes

• Do not restore old draft ingredients or treat colour, fixed times, meat fat percentage or stirring direction as safety guarantees. Keep raw foods and used tools away from ready-to-eat portions.

Substitutions

• Only explicitly listed alternatives are included. Check package ingredients, allergens and required cooking; use pasteurized dairy and the specified dry/cooked pulse states.

Storage

Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours. Follow any shorter product use-by limit; this selected household limit is not validated shelf-life evidence.

Reheating

Reheat only the portion needed, at most once, to 74°C throughout. Rice must have been chilled promptly and used within 24 hours; reheating does not rescue mishandled food.

About this recipe

Ash Reshteh is presented as the owner's Iranian household version or stated adaptation. Ancient origins, royal exclusivity, therapeutic benefits and universal customs are not independently authenticated.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.