Ingredients
For the Soup:
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1 cup chickpeas, soaked overnight (or 1 can, drained)
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1 cup kidney beans, soaked overnight (or 1 can, drained)
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1 cup lentils, rinsed
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1 large onion, finely chopped
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3 cloves garlic, minced
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2 tbsp olive oil
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1 tsp turmeric
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp cumin (optional)
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10 cups water or vegetable broth
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½ cup flour (for thickening, optional)
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200g Reshteh (Persian noodles) or linguine noodles
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¼ cup kashk (fermented whey) or Greek yogurt
For the Herb Mixture:
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1 cup parsley, chopped
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1 cup cilantro, chopped
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1 cup dill, chopped
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1 cup spinach, chopped
For Garnish (Nana Dagh & Piaz Dagh):
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2 medium onions, thinly sliced
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2 cloves garlic, sliced
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2 tbsp dried mint
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2 tbsp butter or olive oi
Directions
Cook the Beans & Lentils:
In a large pot, add chickpeas, kidney beans, and 8 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes, or until tender. Add lentils and cook for another 15 minutes.
Sauté the Aromatics:
Heat olive oil in a pan over medium heat. Add chopped onion and sauté until golden brown (about 7 minutes). Stir in garlic, turmeric, salt, black pepper, and cumin. Add to the soup pot.
Add Herbs & Noodles:
Stir in the chopped parsley, cilantro, dill, and spinach. In a small bowl, mix flour with ½ cup cold water and stir into the soup for thickening (optional). Break the Reshteh (Persian noodles) into smaller pieces and add to the soup. Cook for 10-15 minutes, until noodles are soft.
Prepare the Garnish:
In a small pan, heat butter or oil over medium heat. Add sliced onions and sauté until deep golden brown. Add sliced garlic and cook for another 2 minutes. Stir in dried mint, then remove from heat (this is called Nana Dagh & Piaz Dagh).
Add Kashk & Serve:
Stir kashk (fermented whey) or Greek yogurt into the soup. Serve hot, garnished with caramelized onions, fried garlic, and mint oil.
Recipe Note
Tips & Variations
For a vegan version, replace kashk with lemon juice or plant-based yogurt. For extra richness, stir in a tablespoon of butter or ghee before serving. For a tangier flavor, add ½ tbsp pomegranate molasses or verjuice. If you don’t have Reshteh noodles, use linguine or fettuccine, broken into pieces.
