Ash Reshteh

Ingredients

• 150 g Chickpeas
• 120 g Lentils
• 120 g Kidney Beans
• 120 g Reshteh
• 1 pcs Onion
• 4 pcs Garlic
• 120 g Spinach
• 20 g Parsley
• 20 g Cilantro
• 15 g Dill
• 1 tbsp Dried Mint
• 1 tsp Turmeric
• 120 ml Kashk
• 1.2 l Vegetable Stock
• 4 tbsp Olive Oil
• 0.5 tsp Black Pepper
• 2 tsp Salt

Method

1. Thinly slice {onion} and {garlic}. Roughly chop {spinach}, {parsley}, {cilantro}, and {dill}, keeping the herbs generous so the soup tastes green and full rather than flat.
2. Heat {olive_oil} in a large pot over medium heat. Add {onion} with {salt} and cook, stirring often, for several minutes until deeply golden and sweet. Add {turmeric} and bloom briefly until fragrant, then stir in half the {garlic} for a short cook to soften its raw edge.
3. Pour in {vegetable_stock} and scrape the pot clean. Add {chickpeas}, {lentils}, and {kidney_beans}, seasoning again with a little {salt} and {black_pepper}. Bring to a gentle simmer over medium heat until the broth tastes settled and savory.
4. Stir {spinach}, {parsley}, {cilantro}, and {dill} into the pot over medium-low heat. Simmer until the greens collapse, turn deep emerald, and perfume the broth, then taste and adjust with more {salt} if needed.
5. Break {reshteh} into shorter lengths and stir it into the simmering soup. Cook over low heat, stirring often so it does not clump, until the noodles soften and the soup turns lightly thick and silky.
6. Heat a little {olive_oil} in a small pan over low heat. Add the remaining {garlic} and cook until pale gold, then stir in {dried_mint} for a few seconds until aromatic. Keep the heat gentle so the mint stays green and does not turn bitter.
7. Lower the heat and stir {kashk} into the soup until creamy and tangy. Ladle into bowls, spoon over the mint oil, and finish with a final drizzle of {kashk} for brightness and contrast.