← Back to Search Results
Iranian, Middle Eastern
Persian New Year’s Soup with Beans, Noodles, and Herbs

Photo by: Jennifer Martine
Comments: 2
 

Recipe

Ash-e-reshteh

Serves 6 to 8

Ingredients

  • 1/2 cup dried chickpeas, soaked overnight in water to cover
  • 1/4 cup dried kidney beans, soaked overnight in water to cover
  • 1/2 cup dried fava beans, soaked overnight in water to cover, or 1 1/2 cups frozen lima beans
  • 3 yellow onions
  • 7 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1/4 cup dried lentils
  • 14 cups vegetable stock or chicken stock
  • Salt
  • 1 large handful fresh mint leaves, torn into pieces
  • 6 ounces thin egg noodles or linguine, broken into thirds
  • 1 bunch leafy greens, stemmed, and coarsely chopped
  • 1/4 cup fresh dill leaves, minced
  • 1/2 cup fresh cilantro, minced
  • 1/2 cup fresh flat-leaf parsley, minced
  • 2 cups plain yogurt

Directions

Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and sauté until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Sauté for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt.

Slice the remaining 2 onions into thin half moons. Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and sauté for 1 minute. Season with salt and set aside.

Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes.

Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.


© 2009 Louisa Shafia
 
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Alheckert

    12.10.12 Flag comment

    Brown lentils are the most common, but green lentils can easily be used as well.

  • foodiesgf

    11.03.12 Flag comment

    What type of lentils works best?

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
the-provence-cookbook The Provence Cookbook
by Patricia Wells
american-masala American Masala
by Suvir Saran
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
new-american-table New American Table
by Marcus Samuelsson
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?