Persian Herb and Bean Soup with Reshteh Noodles and Kashk

18 ingredients

12 steps

What you need

Restated from the original video

1
Soak the beans and chickpeas overnight in plenty of cold water. Drain.
2
Put them in a large pot with 2 l water. Bring to a boil, then simmer partly covered for 1 hour.
3
Add the lentils and simmer until all the pulses are nearly tender, 30-40 min.
4
Meanwhile, heat 80 ml of the oil in a frying pan over medium-high heat. Fry the onions with the turmeric, stirring often, until deep golden, 15-20 min.
5
Add the garlic to the onions and fry for 1 min. Spoon the mixture onto a plate.
6
Warm the remaining oil in a small pan over low heat. Stir in the dried mint for a few seconds, then take it off the heat before it darkens.
7
Add the spinach, parsley, coriander, dill, spring onion and half of the fried onions to the pot.
8
Simmer partly covered, stirring now and then, until the greens turn dark and soft, about 20 min. Add up to 250 ml more water if the soup gets too thick.
9
Break the reshteh in half and stir it in. Cook, stirring so it does not stick, until tender, 10-12 min.
10
Thin the kashk with 2-3 tbsp water. Stir half of it into the soup.
11
Season with salt and pepper. Taste first, as kashk is salty.
12
Ladle into bowls. Top with the remaining kashk, the rest of the fried onions and a drizzle of mint oil.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.