We thank Soraya Maleki Spence, who used to work at Pulse, for this fantastic recipe.  A traditional soup served at Nowruz-the Persian New Year in the March and represents new life and longevity.  I prepped this for the website several years ago and I’ll be honest… it makes a fabulous breakfast.

Ash-e-reshteh (Persian New Year Noodles With Beans)
Print Recipe
Servings
6-8 servings
Servings
6-8 servings
Ash-e-reshteh (Persian New Year Noodles With Beans)
Print Recipe
Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
  1. Peel and dice one of the onions. In a large pot over medium-high heat 4 T. of olive oil. Add onion and saute until onions are lightly browned, about 5 minutes. Drain and rinse chickpeas, kidney and fava beans. Add beans to the onion along with 4 minced cloves of garlic, the turmeric and the lentils. Sauté for 1 minute then add the stock and bring to a boil. Boil, covered for 1 hour. Loosen lid on the pot, so the pot is partially covered and continue simmering the stock and beans for 1 1/2 hours more, stirring occasionally. Season with salt.
  2. Peel and slice the remaining onions into thin half moon shapes. In a large skillet, heat 3 T. olive oil over high heat. Add in the onions and sauté, stirring frequently until caramelized. Add in remaining garlic and mint and sauté for 1 minute more. Remove from heat, season with salt and set aside.
  3. Add noodles to soup and cook until tender, about 6-8 minutes. When the noodles are almond done add the leafy greens and fresh herbs. Cook for 2 minutes more. Ladle soup into bowls and serve with a dollop of yogurt and sautéed onions.
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