Name: Persian Bean & Noodle Soup
Prep time: 12 h 30 min
Cook time: 2 h 20 min
Total time: 14 h 50 min
Yield: Serves 12 to 15
Cuisine: Iran
Ingredients: ½ lb (500 g) brown rice spaghetti pasta (available in natural food stores); 1 teaspoon ground turmeric; 4 tablespoons dried chickpeas; 1 cup (245 g) plain yogurt; ½ cup (25 g) finely chopped fresh dill; 12 cups (2.75 liters) water; ¾ cup (75 g) trimmed and sliced green onions (scallions); 1 tablespoon dried mint; 4 tablespoons dried red kidney beans; 1 cup (50 g) coarsely chopped fresh parsley; 4 onions, peeled and thinly sliced; 2 cups (120 g) chopped spinach (fresh or frozen); 1 tablespoon rice flour; 4 tablespoons dried navy beans; 1 large onion, peeled and thinly sliced; ½ cup (100 g) lentils, rinsed and picked through for stones and debris; 2 tablespoons oil; 1 teaspoon freshly ground black pepper; 4 tablespoons oil; 4 teaspoons salt

Preparation info

Serves
12 to 15

Difficulty
Medium
Ready in
15 hr

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

For the persian new Year, nowruz, this traditional soup is always served. Noodles are believed to bring good fortune, and it is customary to serve ash-e reshteh or any noodles before embarking on something new. The noodles symbolize the threads of life, and are associated with change and new beginnings. Ash-e reshteh has traveled westward where it has morphed into the Moroccan harira, with its mix of legumes, but unlike harira, Ash-e reshteh is based on a