Description
Ash Reshteh is a traditional Persian noodle and herb soup packed with protein-rich legumes, fresh herbs, and flavorful spices. This hearty, comforting dish combines sautéed onions and garlic with turmeric and dried mint, simmered with chickpeas, kidney beans, lentils, and a generous mix of parsley, cilantro, spinach, and green onions. Noodles are added towards the end, and creamy kashk or sour cream enriches the broth. Topped with crispy fried onions and infused mint oil, this vibrant soup offers a nourishing taste of Persian cuisine.
Ingredients
Legumes and Noodles
- ½ cup dried chickpeas, soaked overnight (or 1 cup canned chickpeas)
- ½ cup dried kidney beans, soaked overnight (or 1 cup canned kidney beans)
- 1 cup dried green lentils
- 4oz / 120g reshteh noodles (or dried udon noodles / linguine)
Herbs and Vegetables
- 1 large onion, diced
- 4 large garlic cloves, diced
- 1 bunch (~2oz / 60g) fresh parsley (roughly chopped stems and leaves)
- 1 bunch (~2oz / 60g) fresh cilantro/coriander (roughly chopped stems and leaves)
- 12oz / 340g fresh spinach (roughly chopped)
- 4 green onions/scallions (roughly chopped stems and leaves)
Spices and Seasonings
- 1 ½ tablespoons dried mint
- 1 teaspoon turmeric powder
- Salt and black pepper, to taste
- ½ lemon, juice only
Liquids and Oils
- 4 cups vegetable broth (preferably low sodium)
- 4 cups water (added with broth)
- 2 tablespoons extra virgin olive oil
- ½ cup liquid kashk mixture (or substitute with ¾ cup sour cream or thick Greek yogurt)
Garnishes (optional)
- Fried crispy onions
- Fried dried mint
- Extra dollop of kashk, sour cream, or thick yogurt
Instructions
- Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over low heat and sauté the diced onion until lightly golden brown. Add the diced garlic, turmeric powder, dried mint, and the remaining tablespoon of olive oil. Continue to sauté for 3-5 minutes until the mixture is aromatic and fragrant.
- Add Broth and Legumes: Pour in the vegetable broth and 4 cups of water. Season with salt and black pepper to taste. Bring the mixture to a boil over medium heat. If using dried chickpeas and kidney beans soaked overnight, add them now. Cover with a lid and let simmer gently for 30 minutes.
- Simmer Lentils: After 30 minutes, reduce the heat to low and add the dried lentils. Cover again and simmer for another 15 minutes.
- Prepare Fresh Herbs: While the broth simmers, discard the coarse stems of the parsley, cilantro, green onions, and spinach, then finely chop the remaining stems. Roughly chop all of the leaves.
- Add Fresh Herbs and Simmer: Add all the chopped fresh herbs and spinach to the pot. Cover and simmer for 30 to 40 minutes until the greens are fully cooked and wilted. If you are using canned chickpeas and kidney beans, add these now.
- Cook Noodles: Break the noodles into three even pieces and add them to the pot. Cook them according to the package instructions, ensuring they are fully cooked and tender, not al dente. If the broth is too thick at this point, add 1-2 cups of water as needed. Taste and adjust seasoning for salt and pepper.
- Add Kashk and Finish: Stir in the kashk mixture, or sour cream/Greek yogurt substitute, until the broth becomes creamy. Add a good squeeze of fresh lemon juice and cook for a few more minutes to blend the flavors.
- Serve: Ladle the soup into bowls and garnish with crispy fried onions, fried dried mint oil, and an additional dollop of kashk or thick yogurt if desired. Enjoy this comforting bowl of Persian Ash Reshteh!
Notes
- Soaking dried chickpeas and kidney beans overnight reduces cooking time significantly.
- Kashk is a traditional Persian fermented whey product; if unavailable, thick Greek yogurt or sour cream makes a suitable substitute.
- Adding fresh lemon juice at the end brightens the flavors while balancing the richness.
- If the soup thickens too much during cooking, add additional water or broth to achieve your preferred consistency.
- Frying dried mint separately intensifies its flavor and adds aroma to the final dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
