Ash Reshteh
Lunch · Persian · Ready in 80 min · Serves 2
A thick, soul-warming Persian noodle soup brimming with beans, fresh herbs, and topped with creamy kashk, a beloved comfort food.
Per serving
- Calories
- 300
- Protein
- 12 g
- Carbs
- 38 g
- Fat
- 10 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron87%
- Vitamin D0%
- B1210%
- Zinc46%
- Magnesium59%
- Omega-319%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 120 g Dried kidney beans
- 100 g Dried white beans
- 80 g Egg noodles
- 80 g Fresh parsley, chopped
- 60 g Fresh dill, chopped
- 80 ml Kashk (whey)
- 100 g Onion, minced
- 1000 ml Water
Method
- 1
Rinse dried beans, soak overnight in water, then drain. Alternatively, quick-soak: boil for 2 minutes, let sit 1 hour, then drain.
- 2
In a large pot, bring water to a boil. Add drained beans and minced onion. Reduce heat and simmer for 45 minutes until beans are very tender.
- 3
Add egg noodles, chopped parsley, and dill to the boiling soup. Stir well and cook for 5-7 minutes until noodles are tender. The soup should be very thick.
- 4
Taste and adjust seasoning with salt and pepper. Drizzle kashk on top of each serving just before presenting to maintain its creamy texture.
