Ash Reshteh (Persian Greens Soup)

This is not the traditional way of making this soup, but I think it’s a lot easier. Instead of soaking beans overnight, I use boxed / jarred beans (high quality not from a can). The most work really comes from washing and food processing all the greens but it’s well worth it! So delicious, hearty and healthy. Typically we make this soup for Persian New Year, but it’s delish year round. 

Play by Play:

1. Wash and dry 2 bunches of spinach, 1 large bunch of dill, cilantro, parsley & green onions. 

2. Pulse the greens in the food processor in batches so they are evenly chopped finely. (I like to do the green onions separately because they become like a paste) 

3. Sauté 1 chopped onion  with olive oil, S&P until browned. Add a pinch of turmeric, cumin and garlic powder. 

4. Add the green onion paste you made in the food processor to the browned onions. Let it simmer for a min or two. Then add the rest of the greens and mixed together. 

5. Pour (ideally homemade or high quality) vegetable stock (about two big boxes of 32oz). Add a few good pinches of salt and pepper. Keep the stove on low so your herbs don’t burn. Let it simmer for about 10-15 minutes. 

6. Then add your beans. I used chickpeas, kidney beans, lentils. Mix it in and let it simmer for another 10 min. Add another pinch of S&P

7. Typically you use “reshteh” noodles but I couldn’t find them so I used buckwheat soba noodles. You can also use udon noodles and they work great. Bring the soup to medium heat and add half a bag of noodles and mix it. Let it simmer for another 10 minutes or until noodles are cooked. 

8. To finish, you usually use “kashk” but I used Labne instead and it was delish. I also made caramelized onions and fried leeks!