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Ash Reshteh: Persian Noodle and Bean Soup with Yogurt and Crispy Onions

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PREP TIME
20 min
COOKING TIME
220 min
TOTAL TIME
720 min
SERVINGS
6 servings
Dinner Soup Middle Eastern Persian
Ash Reshteh: Persian Noodle and Bean Soup with Yogurt and Crispy Onions
Ingredients
  • 1/3 cup dry chickpeas (garbanzo beans)
  • 1/3 cup dry kidney beans
  • 2 tablespoons olive oil, divided, or as needed
  • 1 large red onion, thinly sliced
  • 1 tablespoon dried mint
  • 2 large yellow onions, thinly sliced
  • 6 cloves garlic, or to taste, minced
  • 2 teaspoons ground turmeric
  • 6 cups vegetable stock
  • 3 bunches scallions, chopped (green parts only)
  • 3 cups packed chopped fresh parsley
  • 2 cups packed chopped fresh cilantro
  • 2 cups packed chopped fresh mint
  • 1/2 cup dry lentils
  • 1/2 pound linguine pasta
  • 1 pound fresh spinach, chopped
  • 1 tablespoon all-purpose flour
  • salt and fresh ground pepper to taste
  • 1 cup Greek yogurt
Instructions
1
Combine chickpeas, kidney beans in a large container; immerse them several inches deep in cool water. Allow to soak for 8 hours or overnight, then drain the liquid.
2
Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Add the red onion and cook, stirring occasionally, until it has softened and turned a pale shade of brown, approximately 5 minutes. Reduce the heat to low; continue cooking and stirring until the onion is tender, golden brown in color, and has developed a rich aroma, about 40 minutes more. Introduce dried mint into the skillet; cook until the onions have darkened and become crispy, about 15 minutes. Set aside for garnish purposes.
3
Heat the remaining olive oil in a large stock pot over medium heat. Add yellow onions and cook, stirring occasionally, until they have turned translucent, approximately 5 minutes. Introduce garlic into the pot; cook, stirring constantly, until fragrant, about 1 minute. Add chickpeas, kidney beans, and turmeric to the pot; toss to combine. Introduce vegetable stock into the pot; simmer the soup for 1 hour, allowing the flavors to meld together.
4
Stir scallions, parsley, cilantro, mint, and lentils into the soup; continue to simmer for 30 minutes more. Break linguine into three equal sections and stir them into the soup; cook at a low boil until the noodles are soft, approximately 8 to 10 minutes.
5
Stir half of the spinach into the soup until wilted, approximately 1 minute. Introduce the remaining spinach into the pot; simmer for an additional 30 minutes, stirring occasionally.
6
Combine flour with 3 tablespoons of the soup liquid in a small bowl until smooth. Introduce the flour mixture back into the pot; continue to simmer the soup over low heat, stirring frequently, until it has thickened, approximately 30 minutes.
7
Serve the soup with yogurt and fried red onions.