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RECIPE + PAIRING

Ash Reshteh

WHY THE PARING WORKS

The Melon Margarita brightens earthy flavors: lentils, beans and herbs.

INGREDIENTS

Serves 4–6

Base

  • 1 cup lentils (rinsed)
  • ½ cup chickpeas (soaked overnight or canned)
  • ½ cup kidney beans (soaked or canned)
  • 1 large onion (thinly sliced)
  • 3 cloves garlic (minced)

 

Herbs & Greens

  • 2 cups parsley (chopped)
  • 1 cup cilantro (chopped)
  • 1 cup spinach (chopped)
  • ½ cup dill (chopped)
  • 4 green onions (chopped)

 

Soup

  • 6 cups vegetable broth or water
  • 1 tsp turmeric
  • Salt & black pepper
  • 5 oz reshteh noodles (or linguine broken into pieces)

 

Toppings

  • ½ cup kashk (or Greek yogurt substitute)
  • Fried onions 

INSTRUCTIONS

  1. Build the base
    In a large pot, sauté onions in olive oil until deeply golden. Add garlic and turmeric.
  2. Cook the legumes
    Add lentils, chickpeas, and kidney beans with broth. Simmer for 25–30 minutes until tender.
  3. Add herbs
    Stir in parsley, cilantro, spinach, dill, and green onions. Simmer for another 15 minutes.
  4. Add noodles
    Add reshteh and cook until soft and slightly thickened.
  5. Finish
    Season to taste.
  6. Make mint oil
    Heat olive oil, add dried mint briefly (do not burn).
  7. Serve
    Ladle into bowls and finish with kashk and mint oil swirled on top.
A bowl of Persian Ash Reshteh soup topped with mint oil, fried onions, and creamy kashk, filled with herbs, beans, lentils, and noodles beside a fresh melon margarita cocktail.