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Ash Reshteh: Traditional Persian Noodle Soup

Close-up of a serving of persian noodle soup featuring noodles and greens topped with a creamy sauce.
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Make authentic Ash Reshteh, a hearty, herb-filled Persian noodle soup featuring beans, lentils, and traditional reshteh noodles, perfect as a nourishing meal.

Ingredients

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  • 1 cup dried chickpeas, soaked overnight
  • 1 cup dried kidney beans, soaked overnight
  • 1 cup dried lentils
  • 1 large onion, chopped
  • 4 cups fresh parsley, chopped
  • 4 cups fresh cilantro, chopped
  • 2 cups fresh dill, chopped
  • 1 cup fresh spinach, chopped
  • 8 ounces reshteh noodles (or thin egg noodles)
  • 6 cups vegetable broth
  • 1/2 cup dried mint
  • 1/4 cup turmeric powder
  • 1/2 cup dried whey (kashk) for topping (optional)
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. Drain and rinse the soaked chickpeas and beans. Place them in a large pot with the vegetable broth and cook until almost tender, about 1 to 1.5 hours. Add the lentils during the last 30 minutes of cooking.
  2. While the legumes cook, heat the oil in a separate pan. Sauté the chopped onion until soft, about 5 minutes. Add the turmeric and dried mint, cooking for 1 minute until fragrant.
  3. Add the sautéed onion mixture to the pot with the legumes. Stir in all the fresh chopped herbs (parsley, cilantro, dill, spinach).
  4. Bring the soup back to a simmer. Cook for 20 minutes, allowing the herbs to wilt and flavors to combine.
  5. Add the reshteh noodles to the soup. Cook according to package directions, usually 5 to 10 minutes, until the noodles are tender. Stir often to prevent sticking.
  6. Season the soup with salt and pepper. If the soup is too thick, add a little hot water.
  7. Serve the Ash Reshteh hot. Top each bowl with a swirl of kashk, fried onions (piyaz dagh), and fried mint oil (nana dagh) if desired.

Notes

  • Soaking the chickpeas and beans overnight reduces cooking time significantly.
  • If you cannot find reshteh noodles, use thin vermicelli or linguine broken into small pieces as a substitute.
  • For a richer flavor, use homemade vegetable broth instead of store-bought.
  • Kashk is a fermented dairy product; you can substitute it with plain Greek yogurt mixed with a little water for a similar tangy topping.

Nutrition

Find it online: https://savorsensations.com/persian-noodle-soup-ash-reshteh-recipe/