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Ash reshteh
In a large pot soften the chopped onion in 3 tablespoons of oil 10 minutes. Add turmeric, then soaked chickpeas and kidney beans and the water. Simmer 60 minutes until the beans are nearly tender. If using tinned, add them at step 3 instead and simmer the water with onion 15 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Ash reshteh take?
2 hr 40 min all in — 40 min prep, 2 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Frying pan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tbsp.
What can I use instead?
Kashk → Sour cream or thick yoghurt with a squeeze of lemon and a pinch of salt. Not the same flavour, but it gives the tang and richness. Linguine → Reshteh noodles. The real thing. They are salted, so hold back a teaspoon of salt.
What should I watch for?
The noodles stick to the bottom as they release starch. Stir, and keep the heat low.
Any tips from this recipe?
This makes a big pot on purpose. It freezes well before the toppings go on. Frozen chopped herbs for ash are sold at Iranian shops and are fine here.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.