Osh Reshteh - Persian Bean and Noodle Thick Soup
Adapted from Persian Noon
Preparation time: 20 minutes plus overnight soaking time
Cooking time: 1.5 hours
- 8 cups stock
- 1 cup lentils, soaked overnight and drain
- 400g/14oz. tin chickpeas, drained
- 400g/14oz. tin kidney beans or black eyed beans, drained
- 1 bunch garlic chives, chopped (I used garlic shoots/scapes)
- 1 bunch spinach, fresh, chopped roughly
- Salt and pepper to taste
- 180g/6ozs. dried noodles for ash, you may find reshteh (noodles) in Persian/Iranian grocery stores or you can use long noodles
For Garnish:
- 3-4 tablespoon oil
- 1 large onion, thinly sliced
- 2 tablespoons dried mint
- 1/2 teaspoon turmeric
- 1 cup kashk (liquid whey) or natural yogurt
- Saffron strands
- Dried mint heated in oil
Step 1 - Place the chickpeas, beans and lentils in a large pot with stock and bring to a boil over medium-high heat. Reduce heat to low to medium, cover and cook for 1 hour.
Step 2 - Add the chopped garlic chives/shoots and spinach. Stir well, cover and cook for 20 minutes on medium-low heat. Then add noodles or pasta and cook for 15 minutes adding more water if needed. Taste and adjust the seasoning.
Step 3 - In medium pan, heat 3-4 tablespoons olive oil over medium-high heat. Add sliced onions and cook until golden. Add the turmeric powder and stir well.
Step 4 - Pour the soup in a large serving bowl, top with kashk or yogurt, fried onion, dried mint in oil and saffron.