Entree: Iran – Khorasan – آش خراسانی ➤ Āsh-e Khorāsānī (Hearty Khorasan-style thick noodle and legume stew with herbs and lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 20 min

Additional 12 hrs

Total 14 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) red lentils, rinsed
- 8 oz (225 g) reshteh noodles or other thin wheat noodles, broken into 2-inch (5.08 cm) pieces
- 6 cups (1.4 L) lamb or beef stock
- 2 cups (480 ml) water
- 5 oz (140 g) fresh spinach, chopped
- 1 cup (25 g) mixed fresh herbs (parsley, cilantro, chives/tareh), chopped
- 3/4 cup (180 ml) kashk (fermented whey) or thick strained yogurt
- 2 tbsp (10 g) dried mint
- 1/4 cup (60 ml) vegetable oil (for frying mint and finishing)
- 1/4 cup (60 g) thinly sliced fried onions for garnish

Show original ingredient measurements

- 1 lb (454 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) red lentils, rinsed
- 8 oz (225 g) reshteh noodles or other thin wheat noodles, broken into 2-inch pieces
- 6 cups (1.4 L) lamb or beef stock
- 2 cups (480 ml) water
- 5 oz (140 g) fresh spinach, chopped
- 1 cup (25 g) mixed fresh herbs (parsley, cilantro, chives/tareh), chopped
- 3/4 cup (180 ml) kashk (fermented whey) or thick strained yogurt
- 2 tbsp (10 g) dried mint
- 1/4 cup (60 ml) vegetable oil (for frying mint and finishing)
- 1/4 cup (60 g) thinly sliced fried onions for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high. Add lamb cubes and brown on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot add 2 tbsp (30 ml) butter and the sliced onions. Sauté over medium heat until deep golden and soft, about 12–15 minutes. Stir in garlic, turmeric, black pepper and cook 1 minute until fragrant.
3. Return browned lamb to the pot. Add soaked chickpeas, stock and 2 cups (480 ml) water. Bring to a boil, then reduce heat and simmer, partially covered, until chickpeas and lamb are tender, about 45–60 minutes (longer if chickpeas were not pre-soaked).
4. Add red lentils and simmer 10 minutes, then add broken reshteh noodles. Stir gently to combine and simmer until noodles and lentils are cooked, about 8–10 minutes.
5. Fold in chopped spinach and mixed fresh herbs and simmer 2–3 minutes until wilted. Adjust seasoning with salt and pepper.
6. While stew cooks, heat 1/4 cup (60 ml) vegetable oil in a small skillet over low heat. Add dried mint and fry briefly until aromatic (be careful not to burn), then remove from heat and set aside.
7. Warm kashk slightly (microwave or small pan) to loosen, then drizzle over bowls when serving. Ladle aush into bowls, top with fried onions and a spoonful of kashk, and finish with the mint-infused oil and extra chopped herbs.
8. Serve hot with flatbread on the side if desired.

1. In a large heavy pot, heat 2 tbsp vegetable oil over medium-high. Add lamb cubes and brown on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot add 2 tbsp butter and the sliced onions. Sauté over medium heat until deep golden and soft, about 12–15 minutes. Stir in garlic, turmeric, black pepper and cook 1 minute until fragrant.
3. Return browned lamb to the pot. Add soaked chickpeas, stock and 2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, until chickpeas and lamb are tender, about 45–60 minutes (longer if chickpeas were not pre-soaked).
4. Add red lentils and simmer 10 minutes, then add broken reshteh noodles. Stir gently to combine and simmer until noodles and lentils are cooked, about 8–10 minutes.
5. Fold in chopped spinach and mixed fresh herbs and simmer 2–3 minutes until wilted. Adjust seasoning with salt and pepper.
6. While stew cooks, heat 1/4 cup vegetable oil in a small skillet over low heat. Add dried mint and fry briefly until aromatic (be careful not to burn), then remove from heat and set aside.
7. Warm kashk slightly (microwave or small pan) to loosen, then drizzle over bowls when serving. Ladle aush into bowls, top with fried onions and a spoonful of kashk, and finish with the mint-infused oil and extra chopped herbs.
8. Serve hot with flatbread on the side if desired.