Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Cilantro-Dill Bean and Noodle Soup
Ash reshteh, an Iranian soup served at the Persian new year, was the inspiration for this dish. With chickpeas, kidney beans, red lentils and noodles, this is a quick, yet hearty meal. A generous dose of fresh herbs added at the end helps keep the flavors bright. If you like, garnish each portion with a spoonful of yogurt and serve with lemon wedges.
tablespoons salted butter
large yellow onion, finely chopped
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial