Ash-e Reshteh (Noodle and Bean Soup)

Ingredients 1⁄2 cup canola oil 2 onions, thinly sliced 1⁄2 cup each dried kidney and cannellini beans, chickpeas, soaked overnight, drained 1 1⁄2 tbsp. ground turmeric Kosher salt and freshly ground black pepper, to taste 6 cups chopped spinach 1 cup chopped parsley 1⁄2 cup brown lentils 1 bunch chives, finely chopped 2 cups reshteh or dried linguini 8 cloves garlic, thinly sliced 2 tbsp. dried mint 1⁄4 cup powdered whey (optional; see recipe, mixed with 4 tbs. water) Instructions Heat 1⁄4 cup oil in an 8-qt. saucepan over medium-high heat. Add onions, and cook until caramelized, about 20 minutes. Transfer half the onions to a bowl; set aside for garnish. Add all beans, turmeric, and salt and pepper to onions in pan; cook, stirring, for 5 minutes. Add 12 cups water; bring to a boil. Reduce heat to medium-low; cook, covered, until beans are barely tender, about 50 minutes. Add spinach, parsley, lentils, and chives; cook for 20 minutes. Add noodles, and cook until noodles and beans are tender, about 12 minutes more. Meanwhile, heat the remaining oil in a 10" skillet over medium-high heat. Add garlic; cook until lightly browned and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Return skillet to heat and add mint; cook until fragrant, about 1 minute. Ladle soup into bowls; top with reserved caramelized onions and garlic chips, then drizzle with the mint oil and whey.

Aash-e Reshteh (Aash: pottage and Reshteh: noodles) is a richly textured soup. Since it has at least three of five-a-day nutritions (noodles, beans, herbs and leafy greens like spinach and beet leaves), it is known as a complete meal. In Iran it is traditionally served on Norooz, the Iranian New Year and on the third day after friends and relatives have gone away on a trip. It was believed that by eating noodles we can send the travelers luck as they follow the path of their journey. But it is such a delicious meal that you cannot wait for any occasions to cook it. You can have any time of the day, any time of the year!

Aash-e is topped and decorated with fried mint (Nanaa Daagh), crunchy fried garlics and onions (Sir & Piaz Daagh) and sour whey (Kashk).