Ash Reshteh

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• ¾ cup dried kidney beans
• ½ cup dried green lentils
• 3 cups fresh flat-leaf parsley
• 2 cups fresh cilantro
• 1 cup fresh dill
• 2 tablespoons dried fenugreek leaves (kasuri methi)
• 8 cups vegetable broth
• 1.5 teaspoons kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon turmeric
• 1 whole large yellow onion (for topping)

Instructions

1. 1

   Sort through 0.75 cup of dried kidney beans, discarding any stones or shriveled beans. Rinse them under cold water, then place in a medium pot and cover with 4 cups of cold water. Bring to a boil over high heat, then drain and discard the water — this removes compounds that can cause bloating. Rinse the beans once more and set aside.

2. 2

   Finely chop the herbs: Wash and thoroughly dry 3 cups of fresh flat-leaf parsley, 2 cups of fresh cilantro, and 1 cup of fresh dill. Bunch them together on a cutting board and slice them as finely as possible — you want nearly ribbon-thin pieces, not rough chunks. Set the herbs aside in a bowl.

3. 3

   Dice 1 large yellow onion into 1/4-inch pieces, keeping them uniform so they cook evenly. Set aside.

4. 4

   Pour 4 tablespoons of extra-virgin olive oil into a large, heavy-bottomed pot and set it over medium-high heat. Once the oil shimmers, add the diced onion and cook, stirring occasionally, until the edges turn golden and the onion becomes translucent, about 6-7 minutes. You should smell sweet, caramelized onion — this builds the flavor base of the soup.

5. 5

   Add the blanched kidney beans and 0.5 cup of dried green lentils directly to the pot. Stir for about 1 minute so they become coated in the oil and warm through.

6. 6

   Pour in 8 cups of vegetable broth and add 0.25 teaspoon of turmeric — the broth should come halfway up the sides of the pot. Increase the heat to high and bring the soup to a rolling boil. You'll see large, vigorous bubbles breaking the surface.

7. 7

   Once boiling, reduce the heat to medium-low so the soup simmers gently — you should see small, steady bubbles. Cover with a lid and cook for 25-30 minutes, stirring occasionally. The kidney beans should be completely tender when pierced with a fork, and the lentils should have begun to break down slightly, thickening the broth naturally.

8. 8

   Stir in your chopped herbs — all 3 cups of parsley, 2 cups of cilantro, and 1 cup of dill — along with 2 tablespoons of dried fenugreek leaves. The pot will look almost overflowing at first, but the herbs will wilt down within 2-3 minutes of stirring. Season the soup with 1.5 teaspoons of kosher salt and 0.5 teaspoon of black pepper. Taste and adjust seasoning — it should taste aromatic and well-seasoned, not bland.

9. 9

   Let the soup simmer for another 3-4 minutes to meld the flavors. While it simmers, prepare the crispy onion topping: Thinly slice 1 large yellow onion into 1/8-inch rings. Heat 2 tablespoons of olive oil in a separate 10-inch skillet over medium-high heat until it shimmers. Working in batches if needed, fry the onion rings, stirring frequently, until they are deep golden brown and crispy, about 8-10 minutes. The onions will continue to darken slightly as they cool. Drain on a paper towel and set aside.

10. 10

    Ladle the ash reshteh into deep bowls, making sure each serving gets a generous portion of beans, lentils, and broth. Top each bowl with a generous handful of the crispy fried onions so they remain crunchy against the warm soup. Serve immediately with warm flatbread — the traditional accompaniment is sangak or barbari bread for scooping up the soup and using as an edible spoon.

Tools you’ll need

• medium pot
• large heavy-bottomed pot with lid
• 10-inch skillet
• cutting board
• chef's knife
• wooden spoon
• ladle
• paper towels

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