Soy-Free Ash Reshteh
Dive into the heartwarming flavors of Persian cuisine with this *Soy-Free Ash Reshteh*, a vibrant, nutrient-packed soup that combines fragrant herbs, hearty legumes, and tender noodles. This recipe is a soy-free adaptation of the classic Ash Reshteh, perfect for those seeking traditional comfort food with dietary accommodations. Featuring a rich base of chickpeas, lentils, and kidney beans simmered in turmeric-scented broth, it’s elevated with fresh spinach, parsley, cilantro, and chives for an explosion of herbal goodness. Whole wheat linguine replaces traditional reshtah noodles, while creamy kashk (or its substitutes, Greek yogurt or sour cream) adds tangy richness to every spoonful. Perfect for family gatherings, cozy evenings, or any occasion where you crave nourishing, flavorful dishes, this Persian specialty is both satisfying and wholesome.
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 2 large, thinly sliced onions
- 4 cloves, minced garlic
- 1 teaspoon turmeric
- 1 cup, dried chickpeas
- 1 cup, dried lentils
- 1 cup, dried kidney beans
- 200 grams, roughly chopped spinach
- 1 bunch, finely chopped parsley
- 1 bunch, finely chopped cilantro
- 0.5 bunch, finely chopped chives
- 250 grams reshtah (or whole wheat linguine)
- 10 cups water
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup kashk (fermented whey, substitute: Greek yogurt or sour cream)
Instructions
Rinse the dried chickpeas, lentils, and kidney beans under cold water. Soak them separately in bowls of water overnight (or for at least 8 hours).
In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook until golden brown, about 10-15 minutes.
Mix in the minced garlic and turmeric, stirring constantly for about 1 minute until fragrant.
Drain the soaked chickpeas, lentils, and kidney beans, and add them to the pot.
Pour in the water and bring the mixture to a boil. Reduce the heat to low and let it simmer covered for about 1.5 hours or until the beans are cooked and tender.
Add the chopped spinach, parsley, cilantro, and chives to the soup. Stir well and let them cook for about 10 minutes.
Break the reshtah or linguine into 2-inch pieces and add them to the pot. Continue to simmer for another 10-15 minutes or until the noodles are cooked.
Season the soup with salt and black pepper to taste.
Stir in the kashk, Greek yogurt, or sour cream just before serving. Make sure to keep some extra for garnishing.
Serve the Ash Reshteh hot, garnished with a dollop of kashk on top, and a sprinkle of fried onions or additional herbs if desired.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6422 mg | 279% | |
| Total Carbohydrate | 269.3 g | 98% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 37.9 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3843 mg | 82% | |
*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.
