Persian Herb and Noodle Bean Soup

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A beloved Iranian comfort dish, this thick, herbaceous bean and noodle soup is loaded with parsley, cilantro, dill and fenugreek, simmered with chickpeas, kidney beans and lentils, then finished with tangy kashk, crispy fried onions, and fragrant mint oil. It is traditionally served as a main course with warm flatbread on the side.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 48 gCarbs
• 12 gFiber
• 4 gSugar
• 18 gProtein
• 780 mgSodium
• 950 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 22 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the fresh herbs and aromatics

• 1 large yellow onion, finely chopped
• 6 cloves garlic, minced, plus 4 more sliced for topping
• 2 cups fresh flat-leaf parsley, finely chopped
• 1 1/2 cups fresh cilantro, finely chopped
• 1 cup fresh dill, finely chopped
• 1/2 cup fresh fenugreek leaves (or 2 tablespoons dried fenugreek)
• 1 1/2 cups baby spinach, chopped
• 2 teaspoons ground turmeric

For the legumes and broth

• 1 cup dried chickpeas, soaked overnight and drained
• 1 cup dried red kidney beans, soaked overnight and drained
• 1/2 cup dried navy beans, soaked overnight and drained
• 1/2 cup brown lentils, rinsed
• 8 cups beef or chicken broth
• 1 tablespoon olive oil
• 1 1/2 teaspoons fine sea salt, plus more to taste

For the noodles

• 200 g (7 oz) Persian reshteh noodles, broken into 3-inch pieces
• or 200 g thin linguine, broken into short pieces

For the final garnishes

• 1 large onion, thinly sliced into half-moons
• 1 teaspoon dried mint
• 1/3 cup neutral oil, for frying
• 3/4 cup kashk (Persian whey), or substitute 1/2 cup sour cream whisked with 3 tablespoons buttermilk
• 1/2 teaspoon black pepper

Directions

1. Heat 1 tablespoon olive oil in a large heavy pot over medium heat. Add the finely chopped onion and cook 6 to 8 minutes until soft and golden, then stir in the minced garlic and turmeric and cook 1 minute more until fragrant.
2. Add the drained chickpeas, kidney beans, navy beans, lentils and broth. Season with 1 1/2 teaspoons salt, bring to a boil, then reduce heat and simmer uncovered for 40 minutes, skimming any foam, until the beans are tender.
3. Stir in the chopped parsley, cilantro, dill, fenugreek and spinach; the pot will look very full. Cook for 12 to 15 minutes, stirring occasionally, until the greens have wilted down and the soup has thickened. Adjust salt and pepper to taste.
4. Drop in the broken reshteh noodles and simmer 6 to 8 minutes, stirring gently to prevent sticking, until the noodles are tender and the soup has a rich, stew-like consistency. Loosen with a splash of hot water if it becomes too thick.
5. While the noodles cook, prepare the garnishes: heat the neutral oil in a small skillet over medium-high, fry the sliced onion until deep golden and crisp, about 8 minutes; remove with a slotted spoon. In the same oil, fry the sliced garlic until just golden, about 1 minute, then remove from heat, stir in the dried mint, and let the mint oil steep.
6. Divide the soup among 6 bowls. Drizzle each with the mint-garlic oil, spoon a generous ribbon of kashk (or the yogurt-buttermilk substitute) over the top, and finish with a handful of crispy fried onions and a crack of black pepper.
7. Serve immediately with warm flatbread such as sangak or pita on the side, accompanied by extra kashk for drizzling.

Cook’s Notes

• Make the soup base up to two days ahead; store separately from the noodles and stir them in when reheating to keep the texture right.
• No kashk? Whisk 1/2 cup full-fat Greek yogurt with 3 tablespoons buttermilk and a pinch of salt for a pleasantly tangy stand-in.
• Persian reshteh noodles (thin flat ribbons) can be hard to find; thin linguine or egg-flour noodles broken into pieces are the closest substitutes.
• To save prep time, pulse the parsley, cilantro, and dill together in a food processor until finely chopped.
• Always add the noodles at the end so they hold their shape; overcooking turns them into a starchy paste.

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