Persian Ash Reshteh

Ingredients

• 1 cup mixed soaked beans (chickpea, kidney, navy)
• 1/2 cup brown lentils
• 100g reshteh noodles (or linguine, broken)
• 2 onions, sliced
• 3 garlic cloves
• 1 tsp turmeric
• 2 cups mixed fresh herbs (parsley, coriander, dill), chopped
• 200g spinach, chopped
• 5 tbsp oil
• For topping: 1 onion sliced and crisped, 1 tbsp dried mint sautéed in oil, thick yoghurt

Instructions

1. Boil the soaked beans for 45 minutes until tender; add lentils for the last 20 minutes.
2. Soften the onions, then add garlic and turmeric.
3. Add to the beans with the herbs, spinach and 1 litre water.
4. Simmer 20 minutes.
5. Add the noodles and cook another 10-12 minutes until soft.
6. Top each bowl with crispy onions, mint oil, and a drizzle of yoghurt.

Serving suggestions

• Eat with flatbread.

Storage & reheating

Keeps 3 days; thickens, loosen with water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions