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Aash Reshteh (Bean & Herb Soup)

Prep Time: 15 min
Cooking: 120 min
Serves: 6


  • 2 tbs Vegetable Oil
  • 500 g Onions, thinly sliced
  • 3-4 cloves of Garlic, thinly sliced
  • 200 g each: Fresh Chives, Parsley, Coriander, Spinach Leaves, Spring Onions; chopped
  • 2 ltrs. Beef Stock
  • 200 g Brown Lentils, soaked & rinsed
  • 400 g (or 1 can) each: Cooked Pinto Beans, Chick Peas, White Beans; drained
  • 500 g “Kashk” or liquid Jameed & 1-2 tbs for garnish (this is a thick whey sauce and can be obtained from most Middle Eastern supply stores)
  • 2 tbs Flour
  • 50 ml White Vinegar
  • 200 g Wheat Noodles, “Reshteh”
  • Salt & Pepper to taste

       For Mint-Sauce:

  • 4 tbs Vegetable Oil
  • 4-5 tbs dried Mint


  1. In a large soup pot, heat Vegetable Oil and fry thinly sliced Onions in batches until golden brown.
  2. Remove cooked Onions, in the same pot, gently fry sliced Garlic for 1 minute, remove and set aside to be used later for garnish. Take care not to burn the garlic slices.
  3. Using the same pot, sauté all chopped Herbs at once until wilted; add half of the pre-fried Onions Slices to the herbs, reserving the remaining half for garnish.
  4. Add Beef Stock to the wilted Herbs, bring to a boil, cover and allow to simmer on medium low heat for one hour. The herbs will be soft and the stock will have turned into a dark green color.
  5. Add pre-soaked Lentils to the pot and allow to cook for 15 minutes or until lentils are “al dente” but not fully cooked.
  6. Add the pre-cooked and drained Pinto Beans, Chick Peas, and White Beans to the pot and simmer covered for another 15 minutes.
  7. In a bowl, combine Kask, Flour and White Vinegar, stir until well incorporated.
  8. Add Wheat Noodles and Kask Sauce to the Bean Soup and simmer on low heat. Stir gently and remove from heat after 15 minutes. The soup should be thick like chili and noodles fully cooked, add water to adjust consistency.
  9. Salt & Pepper to taste.
  10. Meanwhile to prepare Mint-Sauce, heat Vegetable Oil in a frying pan, add Dried Mint (if using fresh mint, wash and finely chop before frying) and fry until the mint absorbs most of the oil (no more than 2 minutes), taking care not to burn the mint.
  11. To serve, place a couple of ladles of Aash in a bowl, pour about 1-2 tbs of liquid Kashk on top, place some Fried Onions and Garlic in the center and pour some Mint-Sauce around the sides.

Chefs Tip: this is a very wholesome and hearty meal and is best served hot with some flat-bread. Aash is most often prepared in large quantities during the cold winter months and shared amongst family and friends.

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