📖 Instructions

1. Prepare the Beans: Soak the pinto beans, kidney beans, and chickpeas in separate bowls of water overnight (or for at least 8 hours). This helps to soften them and reduce cooking time. If you're short on time, you can use canned beans, but the flavor and texture will be slightly different. I always preferred the taste of beans soaked over night.
2. Cook the Beans: Drain the soaked beans and place them in a large pot. Cover with fresh water and bring to a boil. Reduce the heat and simmer until the beans are tender, about 1-1.5 hours. The cooking time will depend on the age and type of beans you use. If using canned beans, skip this step.
3. Sauté the Onions and Garlic: While the beans are cooking, heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they are golden brown and caramelized, about 10-15 minutes. This step is crucial for developing the rich flavor of the soup. Burnt onions are never good so watch out for them!
4. Add Aromatics and Spices: Add the minced garlic to the pot and sauté for another minute until fragrant. Stir in the turmeric, cumin, and black pepper, and cook for 30 seconds, until the spices are toasted and aromatic. Turmeric stains really easily so be careful.
5. Incorporate the Herbs: Add the chopped spinach, parsley, cilantro, and dill to the pot. Sauté until the herbs are wilted and fragrant, about 5-7 minutes. Using a mix of fresh herbs is key to achieving the authentic flavor of Ash Reshteh. Dried herbs can be substituted, but use about half the amount.
6. Combine Ingredients: Once the beans are cooked, drain them and add them to the pot with the sautéed vegetables and herbs. Stir well to combine.
7. Add Water or Vegetable Broth: Pour in the water or vegetable broth until the soup reaches your desired consistency. Bring to a boil, then reduce the heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the better it will taste!
8. Incorporate the Noodles: Break the reshteh noodles into smaller pieces and add them to the soup. Cook for about 10-15 minutes, or until the noodles are tender. Be careful not to overcook the noodles, as they can become mushy. It's best to check the noodles by biting into them.
9. Prepare the Vegan Kashk Substitute: In a small bowl, whisk together the plant-based yogurt and lemon juice until smooth. This will mimic the tangy flavor of traditional kashk. Adjust the amount of lemon juice to your liking, depending on the tartness of the yogurt.
10. Garnish and Serve: Ladle the soup into bowls. Drizzle each bowl with the vegan kashk substitute and garnish with fried mint and crispy fried onions. Serve hot and enjoy! I really enjoy adding a spicy sauce ontop.