Ash Reshteh
Dive into the hearty and vibrant world of Persian cuisine with Ash Reshteh, a traditional Iranian noodle soup guaranteed to nourish and delight. Crafted with a medley of legumes—chickpeas, kidney beans, and lentils—and a bounty of fresh herbs like parsley, cilantro, dill, and spinach, this dish boasts a unique balance of earthy, herbal, and savory flavors. The addition of Reshteh noodles gives it a comforting texture, while the tangy kashk (or sour cream) adds a creamy touch that sets it apart. Enhanced with aromatic turmeric and garnished with caramelized onions and fragrant sautéed mint, Ash Reshteh is a soul-warming delight perfect for family meals or celebrations. Ready in under two hours and brimming with plant-based goodness, this Persian classic is as nourishing as it is flavorful. Keywords: Persian noodle soup, Ash Reshteh recipe, Iranian cuisine, vegetarian comfort food.
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Recipe Information
Ingredients
- 4 tablespoons Olive oil
- 3 large Onions
- 4 cloves Garlic
- 2 teaspoons Turmeric
- 1 cup Chickpeas
- 1 cup Kidney beans
- 1 cup Lentils
- 10 cups Vegetable broth
- 1 bunch Fresh spinach
- 1 bunch Fresh parsley
- 1 bunch Fresh cilantro
- 1 bunch Fresh dill
- 1 bunch Green onions
- 2 tablespoons Fenugreek leaves (optional)
- 8 ounces Reshteh noodles (or linguine)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Kashk (or sour cream)
- 2 tablespoons Mint
Instructions
Start by soaking the chickpeas and kidney beans in water overnight or for at least 8 hours. Drain and rinse them before cooking.
Finely slice the onions. In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they turn golden brown.
Reserve about a third of the sautéed onions for garnishing later.
Minch the garlic and add it to the pot along with the turmeric, stirring to combine with the remaining onions.
Add the drained chickpeas, kidney beans, and lentils to the pot. Pour in the vegetable broth, cover, and bring to a boil. Reduce the heat to a simmer and cook for about 45 minutes until the legumes are tender.
While the legumes are cooking, wash and chop the fresh spinach, parsley, cilantro, dill, and green onions.
Once the legumes are tender, add the chopped greens to the pot along with the optional fenugreek leaves. Stir well to combine.
Break the reshteh noodles into smaller pieces and add them to the soup. Cook for an additional 20 to 25 minutes until the noodles are tender.
Season the soup with salt and black pepper to taste.
In a small pan, heat a tablespoon of oil over medium heat. Add the dried mint and sauté briefly until it releases its aroma. Be careful not to burn it.
Stir half of the kashk into the soup for a creamy texture.
Serve Ash Reshteh hot, garnishing each bowl with the reserved caramelized onions, a dollop of kashk, and sautéed mint.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.8 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
