Dinner · 75 min · middle-eastern

Ash Reshteh

This is the kind of Middle Eastern dinner you’ll make on repeat — reshteh noodles and chickpeas, 75 minutes, big payoff. It is weeknight cooking that still hits your targets — 14 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 8 oz Reshteh noodles
• 1 cup Chickpeas
• 1 cup White beans
• 1 cup Brown lentils
• 3 bunches Fresh herbs
• 1 lb Spinach
• 3 Onions
• 1 cup Kashk
• 2 tbsp Dried mint

Steps

1. Simmer the chickpeas, beans, and lentils 40 minutes until tender but intact.
2. Add the chopped herbs and spinach; simmer 15 minutes into a thick, green-flecked base.
3. Break in the reshteh noodles and cook 10 minutes until tender — the noodles thicken the ash to a hearty body.
4. Season boldly; ash should be deeply savory and herbaceous.
5. Fry the sliced onions until deep golden and crisp; fry the dried mint in oil 30 seconds until fragrant.
6. Ladle the ash into bowls and crown each with kashk, crispy onions, and mint oil in distinct swirls.
7. Traditionally cooked for Nowruz and shared with neighbors; the garnishes are not optional, they are the dish.

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