Name: Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh)
Yield: serves 6 to 8
Ingredients: 1/2 cup chickpeas, soaked overnight in water to cover; 1/4 cup kidney beans, soaked overnight in water to cover; 1/2 cup dried fava beans, soaked overnight in water to cover, or 1 1/2 cups frozen lima beans; 3 yellow onions; 7 tablespoons olive oil; 5 cloves garlic, minced; 1 teaspoon ground turmeric; 1/4 cup dried lentils; 14 cups vegetable or chicken stock; Salt; 1 large handful fresh mint leaves, torn into pieces; 6 ounces thin egg noodles or linguine, broken into thirds; 1 bunch leafy greens, stemmed, and coarsely chopped; 1/4 cup fresh dill leaves, minced; 1/2 cup fresh cilantro, minced; 1/2 cup fresh flat-leaf parsley, minced; 2 cups plain yogurt

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Persian New Year's Soup with Beans, Noodles, and Herbs <em>(Ash-e-reshteh)</em>Jennifer Martiné

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself. If you can't find fava beans, use limas. Start this recipe the night before to soak the chickpeas, kidneys beans, and fava beans. Boil them in a pot with four cups of water for one minute, then turn off the heat and add a splash of apple cider vinegar. Cover the pot and let them soak overnight.

Recipe notes

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