Persian Herb and Bean Stew (Ash Reshteh)

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Persian Herb and Bean Stew (Ash Reshteh)

Ash Reshteh is a delicious and hearty Persian soup filled with herbs, spinach, noodles, and beans. Perfect for a warming meal, it's not only nourishing but packed with flavor.

Ingredients:

• 1 cup chickpeas, soaked overnight
• 1 cup kidney beans, soaked overnight
• 8 cups vegetable stock
• 2 cups fresh spinach, chopped
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh dill, chopped
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp ground cumin
• Salt and pepper to taste
• 150g reshteh or linguine pasta
• 1 cup sour cream or kashk (fermented whey)
• 2 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until golden brown.
2. Add turmeric, cumin, salt, and pepper, and continue to sauté for another minute.
3. Add the soaked chickpeas and kidney beans along with the vegetable stock. Bring to a boil, then reduce heat and simmer for about 1 hour until the beans are tender.
4. Stir in spinach, parsley, cilantro, and dill. Let the herbs cook for another 15 minutes.
5. Add the noodles and cook until they are tender, about 10 minutes.
6. Adjust the seasoning as needed. Ladle into bowls and garnish with a dollop of sour cream or kashk.

Enjoy this vibrant and aromatic stew that's perfect for any time of the year!