Ash E Reshteh

Ash-e Reshteh is a traditional Persian noodle soup made with herbs, legumes, and noodles.

Ingredients - Serves 6

Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and minced garlic. Sauté until golden brown.
Add the turmeric and sauté for another minute.
Add the chopped herbs (cilantro, parsley, green onions, dill, and mint) to the pot. Sauté for a few minutes until wilted.
Add the cooked kidney beans, chickpeas, and lentils to the pot. Stir well.
Add water to the pot, enough to cover all the ingredients. Bring to a boil.
Reduce the heat to low and let the soup simmer for about 30 minutes.
Meanwhile, cook the reshteh (Persian noodles) according to package instructions. Drain and set aside.
In a separate bowl, whisk together the yogurt, lemon juice, and kashk (whey). Set aside.
Once the soup has simmered for 30 minutes, add the cooked reshteh (Persian noodles) to the pot. Stir well.
Season with salt and pepper to taste.
Serve the Ash-e Reshteh hot, topped with a dollop of the yogurt mixture.