Persian Noodle and Bean Soup Aash E Reshteh
Warm, hearty, and brimming with bold flavors, Persian Noodle and Bean Soup, or Aash-e-Reshteh, is a traditional comfort food that beautifully blends wholesome legumes, fresh herbs, and a hint of tangy whey for a rich, velvety texture. This iconic dish is celebrated for its nutrient-packed combination of chickpeas, kidney beans, and lentils, simmered with reshteh noodles and a medley of vibrant greens like parsley, cilantro, dill, and spinach. Enhanced with aromatic turmeric and fried dried mint, every spoonful is infused with irresistible depth and warmth. Perfect for family gatherings or cozy nights at home, this savory soup is typically garnished with whey or sour yogurt (kashk), adding a creamy, tangy finish. Whether you're exploring Persian cuisine or seeking a nourishing meal, Aash-e-Reshteh is a flavorful masterpiece that’s sure to leave a lasting impression.
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Recipe Information
Ingredients
- 0.5 cup Dried chickpeas
- 0.5 cup Dried kidney beans
- 0.5 cup Dried lentils
- 3 tablespoons Vegetable oil
- 2 large Onions, finely chopped
- 1 teaspoon Turmeric powder
- 4 cloves Garlic, minced
- 1 cup Fresh parsley, chopped
- 1 cup Fresh cilantro, chopped
- 0.5 cup Fresh dill, chopped
- 2 cups Spinach, chopped
- 8 cups Water or vegetable stock
- 250 grams Reshteh noodles or linguine
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Whey or sour yogurt (kashk)
- 2 tablespoons Dried mint
- 1 tablespoon Butter
Instructions
Rinse and soak the chickpeas and kidney beans overnight in cold water. Drain and rinse before cooking.
In a large pot, add the soaked chickpeas and kidney beans. Cover with water, bring to a boil, then reduce heat and simmer for about 1 hour or until tender.
Add the lentils to the pot and continue cooking for another 20-30 minutes until all legumes are fully cooked. Drain and set aside.
In a separate pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown, about 10 minutes.
Stir in the turmeric powder and minced garlic, cooking for another 1-2 minutes until fragrant.
Add the fresh parsley, cilantro, dill, and spinach to the pot. Sauté for about 5 minutes until the herbs are slightly wilted.
Pour in the water or vegetable stock. Bring to a boil, then lower the heat and simmer for 30 minutes to allow the flavors to develop.
Break the reshteh noodles into smaller pieces if necessary, then add them to the soup along with the cooked legumes.
Season with salt and black pepper. Cook for an additional 10-15 minutes until the noodles are tender.
In a small pan, melt the butter and fry the dried mint for 1-2 minutes to make a fragrant topping.
Stir in the whey or sour yogurt (kashk) into the soup, reserving a few spoonfuls for garnish if desired.
Ladle the soup into bowls and top with a drizzle of fried mint and the reserved whey or sour yogurt. Serve warm.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 2019 mg | 88% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 9.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1383 mg | 29% | |
*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.
