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Aush - Bean & Noodle Soup

9 hr + 40 min

Main

Soup

Freezer-friendly

I grew up enjoying aush as one of my mum's go-to meals to make for our family. It's a dish commonly enjoyed in Afghanistan and Iran, and is loaded with multiple different legumes. It's a filling meal that's wholesome and high in protein.

Servings

Total

9 hr + 40 min

Prep

15 min

Cook

1 hr + 25 min

Soak

8 hr

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soy

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gluten

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peanut

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tree nut

Sesame symbol

sesame

Ingredients

  • ½ cup (100 g)
    dry chickpeas
  • ½ cup (106 g)
    dry kidney beans
  • ½ cup (96 g)
    dry brown lentils
  • ½ cup (107 g)
    dry mung beans
  • 9 cups (2160 mL)
    boiling water
  • ⅓ cup (80 mL)
    vegetable oil
  • 2
    medium yellow onions, chopped
  • ½ tsp
    salt
  • 8
    cloves garlic, thinly sliced
  • 1 Tbsp (2 g)
    dried mint leaves
  • 1½ tsp (5 g)
    ground turmeric
  • 3.5 oz (100 g)
    flour noodles (reshteh), snapped in half
  • 1½ cups (22 g)
    fresh parsley, minced
  • 1½ cups (24 g)
    fresh cilantro, minced
  • 1½ cups (45 g)
    fresh spinach, chopped
  • 1
    stalk green onion, thinly sliced (optional)
  • 1½ tsp (9 g)
    salt, plus more to taste
  • 2 tsp (1 g)
    dried fenugreek leaves (optional)
  • 1 pinch
    ground black pepper
  • 1¼ cups (300 mL)
    unsweetened soy yogurt

Directions

  1. Add the chickpeas and kidney beans to a large bowl and cover with plenty of water.
  2. In another large bowl, add the lentils and mung beans, and also cover with lots of water. Let both bowls soak on the counter overnight.
  3. The next day, when ready to make your meal, drain the water from the legumes and rinse.
  4. To a large pot on high heat, add the drained chickpeas and kidney beans, along with the boiling water. Bring to a boil uncovered.
  5. When it boils, it starts creating some foam on the top. Scoop off the foam, then reduce the heat to a gentle simmer and cover completely with a lid. Cook for 50 - 60 minutes.
  6. Meanwhile, to a large pan on high heat, add the oil, onion, and salt. Cook until the onions are lightly golden, about 5 minutes.
  7. Add the garlic and cook until golden.
  8. Then add the dried mint and turmeric, and stir to toast for 20 seconds.
  9. Reserve a quarter of the onion mixture in a bowl and set aside to be used as garnish later. Add the rest to the pot of cooking beans.
  10. When the beans are cooked through, add the drained lentils and mung beans. Bring to a boil, then reduce to a gentle simmer and cover with the lid. Cook for 15 minutes.
  11. Meanwhile, chop all the greens: parsley, cilantro, spinach, and green onion.
  12. Then add the noodles and cook for 7 - 8 minutes, or until al dente.
  13. Add the chopped greens, salt, fenugreek, and pepper to the pot. Cook for 2 - 3 minutes. Add more water as needed, as the beans and the noodles will quickly soak up the liquid.
  14. Plate, and garnish with yogurt and the reserved onion and garlic mixture. Enjoy!

Storage

  • Store in an airtight container in the fridge for up to 4 days.
  • Freeze for up to 2 months.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 13%

flour noodles (reshteh)

Proteins 46%

dry chickpeas

dry kidney beans

dry brown lentils

dry mung beans

unsweetened soy yogurt

Fruits & Veggies 41%

medium yellow onion

clove garlic

fresh parsley

fresh cilantro

fresh spinach

stalk green onion

Calcium

unsweetened soy yogurt

Fat

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Iris. O - June 19, 2024, 7:32 p.m.

I tried this in a hurry and without all the ingredients (didn’t have cilantro or green onions) mixed a few other beans as did not have enough chick peas, and used soba noodles which was all i had. I also used an Instapot to cook the beans separately before adding them in This was still really delishioso !! And i know my gut will be happy ! Thank you for sharing these wonderful recipes with us.

PUL Team - June 20, 2024, 10:26 p.m.

Aww so happy to hear this, Iris, and love the modifications. Thanks for welcoming us into your kitchen 🤗✨


Debborah - June 12, 2024, 11:19 a.m.

Love this recipe
Thanks so much for sharing


Maggie - June 10, 2024, 1:18 a.m.

SOOOO good! Made this for myself and my mom and we both LOVE it. We tend to stick to east asian food as we are from that region, but this was such a wonderful introduction to Middle Eastern food!


Sandra - June 4, 2024, 11:07 p.m.

My ancestors go back to the Middle East so I've always enjoyed foods from that region. I just made this soup today with a couple subs of what I had on hand. Very easy to make. SO delicious.

PUL Team - June 5, 2024, 12:43 a.m.

Thanks for sharing your connection to the recipe and kind words, Sandra! 😊


Yalda - May 25, 2024, 12:41 a.m.

Love this. I’m Persian and grew up eating Aush.
Our version, has Kashk (Kashk is a tangy fermented dairy sauce) instead of yogurt that you put on top. You can find it in middle eastern or Persian markets.


Mirek - May 24, 2024, 11:52 a.m.

YUM! Absolutely delicious! I even cooked it in a soy milk to add a bit more "creaminess."


Adéla - May 20, 2024, 12:20 p.m.

I would cook this soup all time! I'm very used to soups as I live in czechia and this soup is one of the best 😍


Bekah - May 18, 2024, 4:58 a.m.

Tastes amazing and was fairly simple to make!


dulce diaz - May 15, 2024, 7:37 p.m.

This is such an amazing and full feeling soup. I can’t wait to see what it does to my body and mind.


Linnea - May 14, 2024, 7:57 p.m.

Very yummy and prefectly spicy for me who loves spice more than spice loves me 🤭


Megan - April 29, 2024, 4:44 a.m.

Used gluten free fettuccine. Really good!


Oliwia - April 27, 2024, 1:57 p.m.

Delicious and honestly not much working time at all. I’ve made this four times already 😃


D.B - April 4, 2024, 3:34 a.m.

I'm sitting here writing this with my belly wonderfully full and my taste buds perfectly content after eating this. It was so delicious. I did garnish it at the end with some store bought chilli oil and black bean garlic sauce and that gave it a nice punch of flavor. Will definitely have this in my dinner rotation

PUL Team - April 4, 2024, 4:01 p.m.

Hi there, D.B, we're so happy to hear that the aush was enjoyed 🥰 thanks for sharing the garnish ideas as well!


Inu - March 26, 2024, 12:20 p.m.

I had mu doubts, with so many legumes…but this is surprisingly delicious!! And finally some tasty recipe with mung beans 🙏


Jamie - March 25, 2024, 1:09 a.m.

This is now a staple in our house - we love it so much! Absolutely delicious.


Elyse - March 12, 2024, 3:09 a.m.

Wow…just…wow. This dish is so hearty, filling and delicious. I love the combination of turmeric, mint and garlic that infuses throughout the dish. I couldn’t find reshteh , so I used soba noodles, which seemed to do the trick. Thank you, PUL, and thank you, Sadia, for sharing this childhood fave with us!

PUL Team - March 12, 2024, 5:25 a.m.

Aww we're so thrilled to hear you enjoyed the dish, Elyse! Thanks for the insight on the soba noodles as well as a substitute. Happy cooking 🫶✨


Justine - March 12, 2024, 2:23 a.m.

This is delicious! So hearty and herby and the yogurt just puts it over the top!


Tracy Gentry - March 11, 2024, 2:28 a.m.

Wonderfully complex and hearty!

Next time I make it I'd like to add celery because i love it's flavor with methi leaves and set the greens aside to be added as served.

PUL Team - March 11, 2024, 8:05 p.m.

So happy to hear that the Aush was enjoyed, Tracy, and love the idea to add celery next time 🤗


Anita - March 6, 2024, 5:17 p.m.

I just made a second batch, this is definitely the best recipe I've tried this year 😍🤤


Kiana - March 1, 2024, 6:50 p.m.

Hi, thank you for making this wonderful dish! I'm from Iran and my family uses soy "kashk" for the topping, the taste is a little bit different than soy yogurt and closer to the original kashk. I said this because there is also a common dish here called "kashk o badenjoon" which is mostly made of kashk, smoky eggplants and crushed walnuts. Nowadays we make it with the soy substitute and It's a favorite in our household! I don't know if soy "kashk" is available but wanted to share a recipe to enjoy as I did with many of your recipes.

PUL Team - March 2, 2024, 4:16 a.m.

How wonderful to hear about your family's tradition of using soy kashk, Kiana! Kashk o badenjoon sounds delicious with smoky eggplants and crushed walnuts. Thank you for sharing your insight and recipe adaptation 🤩


Rashmi - March 1, 2024, 5:13 a.m.

It turned out really good! I wish there was a way to upload a picture of the Aush i made following this recipe. The only change I made was adding garam masala for a kick and it made the dish more flavorful. Also, I didn’t have dried mint so I used fresh mint and added it towards the end with the rest of the greens. I really loved this soupy noodle dish. Keep up the great work!

PUL Team - March 1, 2024, 6:12 a.m.

Hey Rashmi, aw we're glad that the Aush was enjoyed and thanks for the review. We'd love to see your creations on Instagram with the tag #pickuplimes or @pickuplimes. You can also join our PUL App discord to share pictures and get tips from other community members. If you'd like to join, send us an email to [email protected] 🥰✨


Nour Dukmak - Feb. 28, 2024, 3:09 a.m.

This felt like childhood in a bowl. Super hardy, yet comforting, I loved it so much. For people in high altitude, you can add a little baking soda (I usually add just a sprinkle, maybe 1 teaspoon?) when the kidney and garbanzo beans are cooking to speed up the process. I also substituted black beans for the kidney beans because that’s all I had and it worked out great! 😊

PUL Team - Feb. 28, 2024, 11:05 p.m.

Thanks for the tip, Nour! We're so glad that the Aush was enjoyed with kidney beans as well :)


Asami - Feb. 28, 2024, 3:04 a.m.

Made this once and LOVED it. Just getting over a cold now and I’m craving this. This recipe is one of my favorites.


Franziska - Feb. 26, 2024, 1:08 p.m.

That was so comforting and delicious! I followed the recipe to the letter an it worked beautifully. Thank you, Sadia, for sharing this family recipe. It will be cherished.

PUL Team - Feb. 27, 2024, 9:24 p.m.

It means so much, Franziska - thanks for taking the time to share your experience with the Aush 🥰


Anna and Saurabh - Feb. 26, 2024, 2:42 a.m.

Hi Sadia and PUL team! This soup is so delicious and calming, not to mention full of protein and great nutrients.
Both my husband and I are in love with it!! We've made quite a few of your recipes and this is one of our favorites, will be adding it to our regular meals. I also found it not very time consuming - most of the time was just letting the beans and lentils boil while we had free time. Thank you for sharing this yummy, healthy, and personal recipe! 🥰 The video for it was also lovely, as always :)

PUL Team - Feb. 27, 2024, 9:03 p.m.

Thank you so much for the kind words, Anna and Saurabh! We're thrilled to hear that you enjoyed the soup and that it's become a favourite. Cheers to many more wonderful meals together 🥰


garyK - Feb. 26, 2024, 12:03 a.m.

love the recipe, tastes awesome!!!
I have leftover, dried limes from another dish, would it ruin this dish if I added next time?

PUL Team - Feb. 26, 2024, 4:50 a.m.

Hey there, garyK, using leftover dried limes in this dish could add a unique and tangy flavour! Just be sure to use them sparingly as they can be quite potent. We'd recommend starting with a small amount and adding more to taste 🤗


Kim - Feb. 25, 2024, 6:14 p.m.

I really enjoyed this soup! I asked the guy at our local Middle Eastern grocery if he knew about it and his eyes got wide and said he LOVED this soup aye that it be would not disappoint! And he was right! I used a lot less oil, only What was needed for sauteing but it still was excellent! 👌

PUL Team - Feb. 25, 2024, 8:06 p.m.

How wonderful to hear, Kim! It's always lovely to get insight from local experts. We're glad the Aush was enjoyed 😊


Jasmine - Feb. 25, 2024, 12:05 a.m.

This was delicious!!!!


NoStars - Feb. 23, 2024, 7:28 p.m.

Source for the anti-inflammatory claims? Or are we just supposed to take your word for it?

PUL Team - Feb. 23, 2024, 9:18 p.m.

Hey friend, the Aush is packed with anti-inflammatory ingredients like beans, lentils, garlic, onions, spices such as turmeric, and a generous helping of a variety of greens. To make the recipe traditionally, we used a fair amount of oil, but you can reduce the amount as some oils might contribute to inflammation. If you want to learn more about these ingredients with sources, you can check out our inflammation article: https://www.pickuplimes.com/a…

We'd love to hear your review based on the recipe if you try it out☺️


Eric Altmayer - Feb. 19, 2024, 6:49 p.m.

Very flavourful! Loved the onion & garlic on top. Made 6 servings, enough to freeze some for a nice quick dinner. Thanks for posting this recipe. Love the app! Money well spent!

PUL Team - Feb. 19, 2024, 9:55 p.m.

Aw thanks so much for the love and support, Eric - it means the world!


Johanna - Feb. 17, 2024, 1:55 p.m.

I was really nervous about using mint, since I don’t appreciate the taste in cooking, but this was delicious ☺️ I really wanted to make it authentic by following the recipe and I very happy I didn’t skip the mint 😊 The crispy onion and garlic on top was soo good!

PUL Team - Feb. 18, 2024, 4:47 a.m.

Woop woop! We're so glad that the Aush was enjoyed, Johanna ✨


Cindy C - Feb. 16, 2024, 2:13 a.m.

This soup was outstanding—so delicious! I’ve never had anything quite like it, and I’m floored by the complex flavors of this deceptively simple dish. The big surprise was that my very picky ‘meat and potatoes’ partner loved it, too. This one will be on heavy rotation. Thank you so much for sharing this beautiful recipe from your childhood—keep those amazing Afghan recipes coming!😋👌💐🙏

PUL Team - Feb. 18, 2024, 2:27 a.m.

Hey Cindy, how fantastic that both you and your partner enjoyed the soup. Afghan recipes hold a special place in our heart so we hope to share more in the future. Happy cooking 🤗


Erika - Feb. 15, 2024, 7:33 p.m.

This soup, how good, wholesome and nourishing can it be? 🤩 Thank you guys for sharing this one with us 🤗


Mark Su - Feb. 13, 2024, 7:18 p.m.

Hello, you should actually subsiltitute vegetable oil for Avacado Oil or Extra Virgin Olive Oil. Vegetable oil, sunflour oil, etc are highly processed and therefore inflammatory. Making an anti-inflammatory soup but adding inflammatory things like vegetable oil defeats the purpose.

PUL Team - Feb. 14, 2024, 5:08 a.m.

Hey there, Mark, while avocado or extra virgin olive oil are lower inflammatory options, we opted for general vegetable oil since it tends to be more accessible and offers a neutral flavour profile. The oil is split into several portions as well making lots of room for the other anti-inflammatory goodness that the soup offers. You're welcome to use less oil or substitute with avocado or extra virgin olive oil if you'd like too though! 🤗


TT - Feb. 11, 2024, 11:16 p.m.

Wow! I never had anything like this! It is delicious


Monique - Feb. 10, 2024, 1:50 a.m.

Well worth the time. Winner for me as everyone in the household enjoyed it. I did not have proper noodles (need to have gluten free ones) on hand so I served it over basmati rice. I will cook more onions next time to serve on top as I ran out. This is a keeper in my book. Thanks so much!


Christine - Feb. 9, 2024, 11:30 p.m.

I know I’m in the minority, but I found this to be underwhelming. It was bland and needed oomph of some sort. I was able to find all of the ingredients locally. I followed the recipe exactly and will try it again and maybe add some garam masala, as another reviewer mentioned. I will break the noodles into quarters rather than halves. If you try to eat with a fork, you don’t get any of the liquid. If you eat with a spoon, the noodles fall off!

PUL Team - Feb. 10, 2024, 5:49 p.m.

Hey Christine, we're sad to hear about your experience but appreciate the feedback. Breaking up the noodles is a great idea, as indeed it is traditionally eaten with a spoon. The toppings can really help to enhance the flavours, which include the spiced onion-garlic topping, yogurt, and lemon juice. In case it helps, using old spices can sometimes contribute to a lack of flavour. Over time, spices can lose their potency, resulting in a less vibrant dish. If your spices might be older, adding a touch more might also help ✨


NLF - Feb. 9, 2024, 11:22 p.m.

Thank you for the recipe — This was delicious! I found the noodles at a Persian store in Chicago for 1/3 of the price on Amazon; I’m glad I found the noodles because they did add something special to the soup. Please keep posting Afghani recipes — They are really different from the other vegan recipes on YouTube.

PUL Team - Feb. 10, 2024, 5:44 p.m.

So glad you could find the noodles locally, NLF, and thanks for the request! We're excited to enjoy more delicious moments together 🤗


Kelly - Feb. 9, 2024, 2:33 a.m.

This was so outrageously good!!! I’ve never had anything like this before and it was delightful. I got all the ingredients that I couldn’t find off of Amazon and I have enough to make this a few more times. Thank you for sharing!!


Linnéa - Feb. 8, 2024, 6:33 p.m.

Yes, a little time consuming but definitely worth it! Never used fenugreek before and I couldn't find leaves, only fine ground, but I think it worked perfectly fine (thanks so much for including grams for spices too! Helps a lot in cases like this 😁)

PUL Team - Feb. 8, 2024, 8:07 p.m.

Yayy we're so happy to hear, Linnéa! Ground fenugreek is a lovely idea :)


Pauline - Feb. 7, 2024, 5:31 a.m.

Delicious and surprising. If you use canned cooked pulses it’s actually quite quick to cook. (I did a quick version without mung beans)


Laura-Ann - Feb. 7, 2024, 1:01 a.m.

I bought this app last week and my first recipe to try was this one, Aush. It was absolutely delicious! The layered tastes, the wonderful array of ingredients, the rich aromas as the beans simmered—everything about this dish is inviting and fun to make.

PUL Team - Feb. 7, 2024, 5:11 a.m.

Gosh thanks for supporting the app and trying our the Aush, Laura-Ann! We're so happy to hear 🥰


Deboleena - Feb. 6, 2024, 10:44 p.m.

Wow, I’m having a piping bowlful of this as I write this review because I need people to know how good this is right now!! Make it! It’s worth the time and effort!

PUL Team - Feb. 7, 2024, 1:49 a.m.

We're smiling from ear to ear hearing this, Deboleena! Thanks for the glowing review 🤩


Jacqueline - Feb. 6, 2024, 6:14 a.m.

this was so good, and such a different experience for my palette! i did substitute the mung beans for moth beans, and the pasta for italian spaghetti, but next time i try it i will look for reshteh. thank you for sharing!

PUL Team - Feb. 7, 2024, 1:35 a.m.

Mmm love the substitution ideas, Jacqueline! So glad the Aush was enjoyed too 🤗


Jen Neurohr - Feb. 4, 2024, 10:23 p.m.

This was absolutely delicious! I bought the closest noodles I could, and it turned out perfect. I love the flavor of the dried mint!!

PUL Team - Feb. 5, 2024, 5:21 p.m.

So thrilled to hear, Jen, thank you! 🫶


lara - Feb. 4, 2024, 8:32 p.m.

10/10, so good, Eating this felt so healing somehow🤗


Dotka - Feb. 4, 2024, 4:19 p.m.

I used german spaetzels instead of reshteh noodles and it was delicious. I forgot about spinach and cillantro but it was still good with just parsley. Perfect recipe for this semi-winter weather we have now in central-eastern Europe.
Thank you :)

PUL Team - Feb. 5, 2024, 5:12 p.m.

So glad it was enjoyed with the modifications, Dotka, thanks for sharing your experience with the Aush recipe 🙌


Miriam - Feb. 3, 2024, 2:14 p.m.

It looks so delicious! If I want to speed things up a bit and use pre cooked beans, how much do I need for the recipe? Thanks! Groetjes

PUL Team - Feb. 4, 2024, 3:22 a.m.

Hey Miriam, we'd recommend around double the amount of cooked beans compared to dry. You'd also need a lot less liquid - start with less, and you can always add more as needed 😊


Alesha - Feb. 3, 2024, 1:04 a.m.

So yummy!


Lotte - Feb. 2, 2024, 9:26 a.m.

Hello Sadia, the recipe looks delicious, I want to try it this weekend! I have dry red lentils at home, can I use those instead of brown or green ones?

PUL Team - Feb. 2, 2024, 6:07 p.m.

Hey there, Lotte! Red lentils can get quite mushy when cooked compared to brown or green lentils which hold their shape after cooking. With that in mind, you can absolutely use red - from a taste perspective it'll be just as delicious, just a heads up that visually it'll look different. I hope you enjoy it! 😊


Samantha - Feb. 2, 2024, 3:29 a.m.

I made this soup EXACTLY like the recipe. It was very good however I added my own touch of garam masala (all spice?) in the very end for a touch of flavor. It seemed a little watery in the end so I put my pot on high heat to make it less watery. Overall, great dish! Enjoyed making it. Was definitely time consuming but worth it.


Dee - Feb. 2, 2024, 1:50 a.m.

I made this dish tonight. I live in a part of the world where I am unable to find the majority of the beans so I used the chickpeas only with a little coconut milk in place of the soy cream. It was fabulous!!! 💜💜💜

PUL Team - Feb. 2, 2024, 6:03 a.m.

Hey there, Dee, we're so happy to hear it was enjoyed with chickpeas! Thanks for sharing the modifications 🫶


Suma - Feb. 1, 2024, 10:59 p.m.

my favorite dish. We used to have a family-owned Persian restaurant that used to make it. I can't find that quality anymore anywhere (that restaurant is permanently closed now :( ), I will try making this home now that you shared the authentic recipe. I am not Iranian but love Persian and afghan food.

PUL Team - Feb. 2, 2024, 5:53 a.m.

Aww we hope you enjoyed the recipe, Suma! It's so special to recreate cherished dishes 😊

suma - Feb. 4, 2024, 12:15 a.m.

Can you help provide a recipe for pizza crust made of almond flour and greek yogurt.

PUL Team - Feb. 4, 2024, 2:53 a.m.

Hey Suma, we'll note down the request! In the meantime, we have a general pizza dough recipe here: https://www.pickuplimes.com/r… 😊


Janelle - Feb. 1, 2024, 10:05 p.m.

Hi! Looks great.

If we can’t find those specific noodles, what substitution would you recommend?

PUL Team - Feb. 2, 2024, 5:34 a.m.

Hey Janelle! You can use linguine noodles instead ✨


Astrid - Jan. 31, 2024, 1:32 p.m.

Wow, my new favorite! Swapped cilantro (soapy for me) for dill. Love it!!!

PUL Team - Jan. 31, 2024, 5:14 p.m.

Ooo a lovely idea, Astrid, thank you! 😊


JC - Jan. 31, 2024, 9:27 a.m.

So cozy on a winter evening, and love how it's made with so many whole food ingredients!


Dacia Benson - Jan. 30, 2024, 8:31 p.m.

This is delicious. It’s so warm and filling and perfect for cold days.
A few notes: I would make more of the onion mixture next time because it is really delicious to top it with. I will also use less water. And it tastes awesome with coconut yoghurt.

Funnily enough there was no dried mint at my supermarket so I cut open 2 peppermint tea bags instead. Seemed to work well enough!

PUL Team - Jan. 31, 2024, 6:32 a.m.

Gosh we're so happy to hear you enjoyed the soup, Dacia! We've heard a few reviews about using less water so we've bumped it down a touch 😊


Anita - Jan. 30, 2024, 7:18 p.m.

I would really want to try it out! Is there something fenugreek leaves cpuld be swapped with? Unfortunately I can't find them where I live.

PUL Team - Jan. 31, 2024, 6:31 a.m.

Hey Anita! You can simply leave out the fenugreek leaves. We hope you enjoy the Aush 🤗

Heather - Feb. 2, 2024, 5:26 a.m.

I hope I can just use the seed spice, had no idea this came in leaf form lol


inga - Jan. 30, 2024, 6:06 p.m.

Loved this receipt! Only had precooked beans and chickpeas and fresh mint but it still turned out super delicious. Perfect for the cold weather and recovering from a flu.


Sarah - Jan. 29, 2024, 8:03 p.m.

Just made this and it was incredible! THanks for always introducing us to new cuisines!


Meridith Greene - Jan. 29, 2024, 4:47 p.m.

Do you use dried spearmint or peppermint leaves?

Dacia Benson - Jan. 30, 2024, 8:31 p.m.

I used peppermint and it was nice

PUL Team - Jan. 30, 2024, 11:31 p.m.

Hey Meridith, we used general mint leaves, it didn't indicate the variety on the bag, though I just asked my mum and she said "definitely not spearmint" haha so I think peppermint is a good bet 😊

Meridith Greene - Jan. 31, 2024, 1:38 p.m.

Excellent, thank you. I plan to make it tonight!


Anja - Jan. 29, 2024, 1:50 p.m.

Loved the flavour combination of mint, fenugreek and cilantro! Used udon noodles and they worked perfectly. Didnt think, I would like noodles with beans, but I did and very much so. Would start with less water next time and add as needed.
Great dish!


Evi - Jan. 29, 2024, 1:40 p.m.

A hug in a bowl! One of my first Persian dishes to cook and I love the taste.


Jasmin - Jan. 28, 2024, 11:11 p.m.

Hi Sadia, could I also try this with precooked beans, lentils, chickpeas etc out of a jar?

PUL Team - Jan. 30, 2024, 3:56 p.m.

Hey Jasmin, yes, you can use a mix of precooked legumes if you'd like. Simply skip the soaking and boiling steps and add them in closer to step 10. Add much less water as well, and add more water as needed until you achieve your desired consistency. 😊 I hope you enjoy the Aush!


Parnian - Jan. 28, 2024, 8:25 p.m.

Hi Sadia, as a Persian I was waiting for you to introduce this wholesome dish 🫶
I live in the Netherlands and when I don’t have Reshteh, I buy dried udon noodles from AH and it does the trick 😄

PUL Team - Jan. 30, 2024, 3:52 p.m.

Ooo thanks for the tip, Parnian! 🫶