Ash Reshteh (Greens, Beans and Noodle Soup)

Ash reshteh is a thick Iranian soup loaded with legumes, noodles and a mountain of greens and herbs, often made for Chaharshanbe Suri, the fire festival just before the Persian New Year. It's a great home for bunches of chard, parsley and dill from the market.

Serves 6 · 1½ hours, plus overnight soaking

Ingredients

• 1 cup extra-virgin olive oil, divided
• 3 large onions, halved and thinly sliced, divided
• 4 garlic cloves, thinly sliced
• Salt and freshly ground black pepper
• ½ cup brown lentils, rinsed
• ½ cup dried chickpeas, soaked overnight and drained
• ½ cup dried cranberry or navy beans, soaked overnight and drained
• 2 teaspoons ground turmeric
• 8 ounces reshteh noodles or linguine
• 2 bunches Swiss chard (about 10 ounces each), stems removed, leaves coarsely chopped
• 1½ cups finely chopped flat-leaf parsley leaves and tender stems (about 3 bunches)
• 1 cup finely chopped dill (about 2 bunches)
• 2 tablespoons dried ground mint
• ½ cup kashk, or ½ cup sour cream or Greek yogurt mixed with 2 tablespoons lemon juice

Instructions

1. Warm ¼ cup of the oil in a large pot over medium heat. Add a third of the onions and all the garlic, season with salt and cook, stirring now and then, until soft and browned in most spots, 10 to 12 minutes.
2. Stir in the lentils, chickpeas, beans and turmeric and cook about 1 minute, until everything is coated.
3. Add 12 cups water, season well with salt and pepper and bring to a boil over high heat. Lower to medium-low and simmer gently, skimming off foam, until the beans and chickpeas are nearly cooked but still a little firm, 35 to 45 minutes. Older beans may take longer. Prep the greens and herbs while you wait.
4. Add the noodles (break linguine in half), chard, parsley and dill. Cook, stirring from time to time, until the beans are creamy, the noodles are tender and the greens have fully wilted, 20 to 25 minutes. Season, and add water if the soup gets too thick to stir.
5. Meanwhile, heat ½ cup oil in a medium skillet over medium heat. Fry the rest of the onions, stirring often, until deep golden and crisp, 20 to 25 minutes. Drain on paper towels and sprinkle with salt.
6. Wipe out the skillet, add the last ¼ cup oil over medium heat and stir in the dried mint. Cook until fragrant and a shade darker, about 1 minute. Set aside.
7. Ladle the soup into bowls and top each with kashk, a drizzle of mint oil and a handful of crispy onions.

Tips

• Forgot to soak the beans? Boil the chickpeas and beans in water for 10 minutes, drain, and add them in step 2.
• Kashk is a tangy, salty fermented dairy product sold at Middle Eastern grocers. If you can't find it, stir sour cream or Greek yogurt with lemon juice and a big pinch of salt until it's slightly thicker than heavy cream.

Adapted from NYT Cooking.