Ash Reshteh

Name: Ash Reshteh
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Ingredients: 200g basmati rice; 200g fresh herbs (parsley, cilantro, dill); 150g dried kidney beans; 100g green lentils; 100g split peas; 2 medium onions; 4 cloves garlic; 2 tablespoons vegetable oil; 1 teaspoon turmeric; 1 teaspoon cumin; 8 cups vegetable broth; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoons dried lime

A beloved Persian herb and noodle soup loaded with spinach, legumes, and kashk that has warmed homes across Iran for centuries.

80 min4 servingsMedium

You'll needStovetop

Ingredients

200gbasmati rice
200gfresh herbs (parsley, cilantro, dill)
150gdried kidney beans
100ggreen lentils
100gsplit peas
2medium onions
4cloves garlic
2tablespoons vegetable oil
1teaspoon turmeric
1teaspoon cumin
8cups vegetable broth
1teaspoon salt
0.5teaspoon black pepper
2tablespoons dried lime

How to make it

Step 1—

Soak kidney beans in water for 8 hours or overnight, then drain

Step 2—

Rinse lentils and split peas thoroughly under cold water

Step 3—

Dice onions and mince garlic

Step 4—

Heat oil in a large pot and sauté onions until golden, about 5 minutes

Step 5—

Add minced garlic, turmeric, and cumin to the pot and cook for 1 minute

Step 6—

Add soaked kidney beans, lentils, and split peas to the pot

Step 7—

Pour in vegetable broth and bring to a boil

Step 8—

Reduce heat and simmer for 30 minutes until legumes are tender

Step 9—

Finely chop fresh herbs (parsley, cilantro, dill)

Step 10—

Stir herbs into the pot and add dried lime, salt, and pepper

Step 11—

Simmer for another 10 minutes to blend flavors

Step 12—

Cook rice separately according to package directions until fluffy

Step 13—

Serve the ash reshteh over fluffy rice in bowls

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