Persian Aash Reshteh with Chickpeas and Fresh Herbs
A nutritious and flavorful soup filled with noodles, herbs, and legumes, perfect for cozy dinners.
Preparation
Get these tasks done before you start cooking.
Preparing the Base
- 1
Heat oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté onions and garlic
Add onions and garlic; sauté until golden and fragrant.
- 3
Add turmeric
Stir in turmeric and cook for another minute.
Cooking the Legumes
- 1
Combine legumes
Add chickpeas, lentils, and kidney beans to the pot.
- 2
Add water
Cover with water, about 8 cups.
- 3
Simmer
Bring to a boil, then lower the heat and simmer for about 45 minutes until tender.
Tip: Do not add salt until legumes are fully cooked as it can toughen them. Pro Tip: Use a pressure cooker to speed up the cooking of beans and chickpeas.
How to Make Persian Aash Reshteh with Chickpeas and Fresh Herbs
Total time: 2 h 20 min · Yields 6 servings
- 1
Noodle Preparation
Stir in the noodles and cook for an additional 20 minutes.
- 2
Herb Addition
Add all the fresh chopped herbs and cook for another 10 minutes.
- 3
Adjust Seasoning
Season with salt and pepper to taste.
Chef's Tips
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