Ash-e Reshteh (Iranian Noodle Soup)


By Mick Spillane


This wonderful spiced vegetable soup is made with reshteh, Iranian noodles.




½ cup canola oil
2 onions, thinly sliced
½ cup each dried kidney and cannellini beans, chickpeas, soaked overnight, drained
1½ tbsp. ground turmeric
Kosher salt and freshly ground black pepper, to taste
6 cups chopped spinach
1 cup chopped parsley
½ cup brown lentils
1 bunch chives, finely chopped
2 cups reshteh or dried linguini
8 cloves garlic, thinly sliced
2 tbsp. dried mint
¼ cup powdered whey (optional; mixed with 4 tbsp. water)




1. Heat ¼ cup oil in an 8-qt. saucepan over medium-high heat. Add onions, and cook until caramelized, about 20 minutes. Transfer half the onions to a bowl; set aside for garnish. Add all beans, turmeric, and salt and pepper to onions in pan; cook, stirring, for 5 minutes. Add 12 cups water; bring to a boil. Reduce heat to medium-low; cook, covered, until beans are barely tender, about 50 minutes. Add spinach, parsley, lentils, and chives; cook for 20 minutes. Add noodles, and cook until noodles and beans are tender, about 12 minutes more.


2. Meanwhile, heat remaining oil in a 10" skillet over medium-high heat. Add garlic; cook until lightly browned and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Return skillet to heat and add mint; cook until fragrant, about 1 minute. Ladle soup into bowls; top with reserved caramelized onions and garlic chips, then drizzle with the mint oil and whey.