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Noodle soup (ash reshteh)
Serves 6 Starters and mains
Ingredients
- 100g dried red kidney beans or 1 x 400g can, drained and rinsed
- 95g dried chickpeas or 1 x
- 400g can, drained and rinsed
- 100g dried brown lentils or 1 x 400g can, drained and rinsed
- 250ml olive oil
- 2 brown onions, 1 diced, 1 thinly sliced
- 5 garlic cloves, crushed
- 2tsp ground turmeric
- 60g coriander, stalks and leaves finely chopped
- 40g flat-leaf parsley, stalks and leaves finely chopped
- 250g finely chopped garlic chives (Chinese chives)
- 200g spinach
- 250g reshteh ash (thick Persian wheat noodles), available from Middle Eastern stores
- 2tsp salt
- 2tsp freshly ground black pepper
- 15g dried mint
- 200g liquid kashk (see Cook’s note, far left) or natural yoghurt, plus extra to serve
Method
If using dried beans and pulses, separately soak the kidney beans, chickpeas and lentils in cold water overnight. The next day, drain the beans and pulses, then transfer to three pans and cover with cold water. Cook the kidney beans and chickpeas over a medium heat for 30–40 minutes until soft, and cook the lentils over a medium heat for 20–30 minutes until soft.
Heat half the olive oil in a
large pan over a high heat. Add
the diced onion and cook for
around 2 minutes until golden,
then add half the garlic and
half the turmeric and stir until
fragrant. Add 2 litres water
to the pan, along with the
chopped herbs and spinach
and bring to the boil, then
reduce the heat to a simmer
and cook for 15 minutes.
Drain the kidney beans, chickpeas and lentils and add to the pan along with the noodles. Simmer the soup for 15 minutes or until the noodles are cooked through. Season with the salt and pepper, then remove from the heat.
Heat the remaining oil in a large frying pan over high heat. Add the sliced onion and fry for 5 minutes until deep golden brown. Stir through the remaining turmeric until fragrant, then transfer to a bowl.
Add the remaining garlic to the pan and fry for 2 minutes until golden, then transfer to a bowl. Add the dried mint to the pan and fry, stirring, for 1 minute.
Divide the soup among bowls and swirl the kashk or yoghurt into the soup. Top with the fried onion, garlic and mint and serve with extra kashk or yoghurt on the side.
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