Serves 6-8

INGREDIENTS:

• 1 Can of Mixed Cooked Mixed Beans & Chickpeas(420g)

• 1 Can of Cooked Brown Lentil (420g)

• 1 Bunch of each: Parsley, Coriander, Chives  OR 1 Exotic Bazaar Persian Herb Stew Meal Base

• 2 Large Onions (will be sliced)

• 3 Cloves of Garlic (will be chopped)

• 3 Tbsp Dried Mint

• 4 cubes of Frozen Spinach

• 100g of Whole Wheat or Soup Noodles

• 3 Tbsp Thick Yoghurt (or Whey Kashk if you have it at hand)

• 3 Tbsp Lemon Juice

• 1 Tbsp Salt & 1/3 Tbsp Pepper

• 1 Tsp Turmeric

• 1/2 Cup Cooking Oil (I recommend grapeseed oil)

• Optional - 1/4 Tsp Saffron Powder (about 6 strands of saffron)

METHOD:

Step 1 - Chop & Prepare

• Cut the onions into thin slices. 

• Chop garlic into small 1mm cubes

• If you are not using Exotic Bazaar Recipe Base - Chop all the fresh herbs into 3mm pieces and combine them all.

• Optional if you want to add saffron-  Brew saffron: Grind the saffron then add one shot of boiling water or 2 ice cubes to saffron to disolve and extract its colour.

Step 2 - Make the garnish

Please note that each garnish item will sit in a separate bowl, don’t mix them together. We will be making the garnish in the same pot that we will cook the soup in to save on pot washing.

1. Place a medium soup pot on mid-high heat, add the onions into the pot without oil and dry fry until onions are softened and slightly changed colour.

2. Add a generous amount of oil to cover the onions and keep frying and occasionally stir until onions golden.

3. Add the turmeric plus 1 tsp salt to the onion and fry for another 2-3 minutes.

4. Take the onions out of the oil and set aside.

5. If there is less than 2 tbsp of oil in the pan, top it up with more oil. Then add the chopped garlic to the oil. Fry and occasionally stir until the garlic is golden. Pour the garlic and its oil into a small bowl and set aside.

6. Clean the pot, heat another 4 tbsp of oil, and then add the dried mint to the oil. Turn the heat off straight away. Empty the mint oil into a bowl and set aside. Some mint oil will remain in the pot, which is good.

Step 3- Cook the soup

1. Turn the pot on medium heat.

2. Add half the fried onion to the pot.

3. Add  the chopped fresh herbs OR one pack of  Exotic Bazaar Persian Herb Stew (Ghormeh Sabzi)  

4. Fry the onions and herb blends for a few minutes.

5. Add the frozen spinach.

6. Add the canned beans and lentils, including their water.

7. Add 1 Tbsp of fried mint and its oil. Add salt & pepper.

8. Add about 1L of boiling water to the pot, enough to cover the ingredients.

9. Bring everything to boil and lower to simmer for 20 minutes, stirring occasionally.

10. Break the noodles into half pieces and add them to the soup (Yes we break the noodles).

11. Let the noodles cook for about 10 minutes. Stir occasionally so they don't stick together.

12. Add salt & pepper to taste.

13. Check the soup, if it is too thick you can add some more boiling water.

Step 4 - Garnish & Serve

• Mix the yoghurt with 1 tsp of salt and the lemon juice

• Serve Aash Reshte in a large bowl . Top with the yoghurt mix. You can place a dollop in the middle or create patterns.

• Place the onion and garlic on top of the yoghurt. Drizzle with mint oil, and top with saffron shot.

• You can really go into town with your decoration and let the different colours and textures create an artistic visual on your soup.

TIPS:

>>Feel free to change the selection of beans based on what you have already in your pantry.

>> Traditionally Aash Reshteh is made with Persian whole wheat noodles, you can use any kind of thick noodles as an alternative, such as udon noodles or thick rice noodles.

>>Fried onions are very important to achieve the flavour of this soup, be generous with the amount of fried onions.

>>You can make all the garnish in the soup pot and use the same pot to make the soup in. 

>>Traditionally Aash is topped with a whey sauce called Kashk. You can source that from any Persian stores. I replaced the Kashk with a mixture of yoghurt and lemon juice.

Noosh-e-Jaan!**

(**May this food nourish your soul)

More About Aash Reshteh:

Aash Reshteh is a deeply nourishing Persian noodle soup, rich in herbs and legumes, and traditionally enjoyed during Ramadan and the Persian New Year. More than just a meal, it is a symbol of warmth and togetherness, often prepared in large pots and shared among family and friends. This hearty dish brings together aromatic herbs, slow-cooked legumes, and tender noodles, creating a perfect balance of textures and flavours. The final touch—crispy fried shallots, fragrant mint oil, and cooling yoghurt—elevates the dish, making it as comforting as it is flavourful.  Interestingly, Aash Reshteh is a brilliant example of resourceful cooking, originally developed to make the most of leftover Persian Herb Stew (Ghormeh Sabzi). Because of this, it shares nearly identical herbs—spinach, coriander, parsley, and chives—all of which add not just flavour but a host of nutrients, supporting digestion and overall well-being. Using Exotic Bazaar’s Ghormeh Sabzi herb base simplifies the process, allowing you to create this dish effortlessly. However, sourcing and combining the herbs individually is always an option for those who enjoy the ritual of building flavours from scratch.  Whichever method you choose, Aash Reshteh is a dish that invites you to slow down, nourish both body and soul, and embrace the generosity of Persian cooking. Once you try it, it will be a meal that your family will ask for again and again.