Ash-e Reshteh (Persian Thick Herb, Bean, Chickpea & Noodle Soup with Kashk & Mint Oil) – Authentic Iran Recipe

Ingredients for Ash-e Reshteh (Persian Thick Herb, Bean, Chickpea & Noodle Soup with Kashk & Mint Oil) (4 Servings)

• 1.25 lbs (or 2.5 cups) flat wheat noodles (reshteh/linguine), prepped into bite-sized pieces
• 1.5 cups chickpeas, washed and trimmed
• 1 cup lentils
• 1 medium onion and 3 cloves garlic, finely minced with sizzling dried mint and garlic oil (na’na dagh)
• 1.5 tbsp traditional Iran seasoning (tangy kashk/Greek yogurt swirl, turmeric)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and sizzling dried mint and garlic oil (na’na dagh) for 3–4 minutes until fragrant.
2. Stir in tangy kashk/Greek yogurt swirl, turmeric and toast for 45 seconds to release the essential oils of Iran's kitchen.
3. Add flat wheat noodles (reshteh/linguine) and chickpeas, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in lentils, adjust seasoning, and ladle steaming hot into deep bowls.