Wonderful Persian soup.

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Recipe Summary

prep:
20 mins
cook:
3 hrs 40 mins
additional:
8 hrs
total:
12 hrs
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

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  • Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.

  • Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.

  • Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.

  • Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.

  • Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.

  • Serve soup with yogurt and fried red onions.

Cook's Notes:

Save time by frying the onions while the soup is simmering.

It is important to stir gently and often toward the end of the cooking process, or soup will stick to the bottom of the pot. Add more water or stock as needed to prevent sticking.

Nutrition Facts

475 calories; protein 22.9g 46% DV; carbohydrates 76.3g 25% DV; fat 11.3g 17% DV; cholesterol 7.5mg 3% DV; sodium 434.3mg 17% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/12/2018
This is a standard recipe for the most part, but it has one bastardized element that really ought not to go undeclared. Linguine is a sorry substitute for 'reshte,' the traditional noodles used in this dish. The reshte is featured in its name. Now, I really don't want to debate the practical purposes of using Italian pasta, fine if that's what you like, but it is never going to taste as perfect as with reshte. And in an ever increasingly cosmopolitan world, you owe it to yourself to eat the dish in its authentic, more aromatic and lighter original version with reshte. Read More
(8)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/12/2018
This is a standard recipe for the most part, but it has one bastardized element that really ought not to go undeclared. Linguine is a sorry substitute for 'reshte,' the traditional noodles used in this dish. The reshte is featured in its name. Now, I really don't want to debate the practical purposes of using Italian pasta, fine if that's what you like, but it is never going to taste as perfect as with reshte. And in an ever increasingly cosmopolitan world, you owe it to yourself to eat the dish in its authentic, more aromatic and lighter original version with reshte. Read More
(8)
Rating: 4 stars
07/27/2018
Very unique! The recipe definitely needed more stock and plenty of salt and pepper but it was a good start. Read More
(1)
Rating: 5 stars
01/17/2019
Well done We don't make reshte-ash for our new year in lran But in some family gathering Read More
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Rating: 5 stars
05/31/2018
Excellent recipe! Tastes like my grandma used to make it! Ended up adding more vegetable stock because it wasn t liquidy enough. Read More
Rating: 5 stars
11/30/2019
Complex flavor with different variations of sweetness from the caramelized onions and mint to tang from the cilantro. I also added dill in with it to round out the flavor profile. Very delicious and definitely a meal that stands on its own. Read More
Rating: 4 stars
01/20/2019
I needed way more broth. I used about 12 cups and could have used closer to 16-20 to make it soupier. Read More
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