Ash Reshteh: Herb and Three-Bean Soup

Soak the kidney beans, chickpeas, and white beans together in cold water for at least 8 hours or overnight. Drain and rinse thoroughly.

Place soaked beans in a large stockpot and cover with fresh water by 3 inches. Bring to a boil, then reduce heat and simmer gently for 45 minutes until beans are tender but not falling apart. Season with half the salt. Drain, reserving the cooking liquid.

In the same stockpot, warm 2 tablespoons of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, for 8–10 minutes until deeply golden and sweet — this is the heart of the soup.

Add the minced garlic and cook for 1 minute more, until fragrant. Stir in the turmeric and black pepper, blooming the spices in the oil for 30 seconds.

Add the spinach in large handfuls, stirring as it wilts down. Follow with parsley, cilantro, and dill. Stir well and let the herbs cook down for 3–4 minutes, releasing their green fragrance into the pot.

Add the diced potato, the cooked beans, and pour in about 6 cups of water or the reserved bean cooking liquid. Bring to a boil, then reduce to a steady simmer. Cook for 20–25 minutes, stirring occasionally, until the potato is tender and the broth has thickened with the herb essence. Verify soup reaches an internal temperature of 165°F (74°C) before serving.

In a small bowl, combine the steeped saffron water with the remaining 1 tablespoon of olive oil. Drizzle this golden oil over the soup in slow, generous circles — like pouring light onto the surface. Do not stir it in; let it bloom on top.

Ladle the soup into wide, warm bowls, letting each serving receive some of that saffron-scented oil from the surface. Place a generous spoonful of yogurt alongside each bowl — the cool creaminess against the herb-rich broth is exactly what Darius would want. Serve with warm flatbread if available, and let the table settle into the aroma.