Ash e Reshteh (Persian Noodle and Herb Soup)
Ash e Reshteh (Persian Noodle and Herb Soup)
Ingredients
For the Soup Base
- 1/2 cup dried chickpeas, soaked overnight
- 1/2 cup dried lentils, soaked for 2 hours
- 3 tablespoons olive oil
- 1 yellow onion, large, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 tablespoon dried mint
- 6 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Herbs and Noodles
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh green onions, chopped (white and light green parts)
- 2 cups fresh spinach, chopped
- 1 can canned kidney beans, 15 ounce, rinsed and drained
- 4 ounces reshteh noodles, or thin spaghetti, broken into 2-inch pieces
- 2 tablespoons fresh lemon juice
For Serving
- 1/2 cup kashk, or sour cream/plain yogurt
- 1/4 cup crispy fried onions, for garnish
- 1 teaspoon dried mint, for garnish (optional)
Instructions
- 1
Soak the dried chickpeas overnight (at least 8 hours). Soak the dried lentils for at least 2 hours. Drain both before use.
- 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 8-10 minutes.
⏱️ 10 min
- 3
Add the minced garlic, turmeric powder, and dried mint to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Pour in the vegetable broth and water. Add the drained chickpeas and lentils. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the chickpeas and lentils are tender.
⏱️ 60 min
- 5
While the legumes are simmering, prepare your fresh herbs: finely chop the parsley, cilantro, green onions, and spinach.
⏱️ 15 min
- 6
After the legumes are tender, add the chopped fresh herbs and the rinsed and drained canned kidney beans to the pot. Stir well. Continue to simmer, covered, for another 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 7
Break the reshteh noodles (or thin spaghetti) into 2-inch pieces and add them to the simmering soup. Cook for 8-10 minutes, or according to package directions, until the noodles are al dente. Stir occasionally to prevent sticking.
⏱️ 10 min
- 8
Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 2 min
- 9
Ladle the hot Ash e Reshteh into bowls. Drizzle a spoonful of kashk (or sour cream/yogurt) over each serving. Garnish with crispy fried onions and a sprinkle of dried mint, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ash e Reshteh (Persian Noodle and Herb Soup)
For the Soup Base
- 1/2 cup dried chickpeas, soaked overnight
- 1/2 cup dried lentils, soaked for 2 hours
- 3 tablespoons olive oil
- 1 yellow onion, large, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 tablespoon dried mint
- 6 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Herbs and Noodles
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh green onions, chopped (white and light green parts)
- 2 cups fresh spinach, chopped
- 1 can canned kidney beans, 15 ounce, rinsed and drained
- 4 ounces reshteh noodles, or thin spaghetti, broken into 2-inch pieces
- 2 tablespoons fresh lemon juice
For Serving
- 1/2 cup kashk, or sour cream/plain yogurt
- 1/4 cup crispy fried onions, for garnish
- 1 teaspoon dried mint, for garnish (optional)
Instructions
- 1
Soak the dried chickpeas overnight (at least 8 hours). Soak the dried lentils for at least 2 hours. Drain both before use.
- 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 8-10 minutes.
⏱️ 10 min - 3
Add the minced garlic, turmeric powder, and dried mint to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Pour in the vegetable broth and water. Add the drained chickpeas and lentils. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the chickpeas and lentils are tender.
⏱️ 60 min - 5
While the legumes are simmering, prepare your fresh herbs: finely chop the parsley, cilantro, green onions, and spinach.
⏱️ 15 min - 6
After the legumes are tender, add the chopped fresh herbs and the rinsed and drained canned kidney beans to the pot. Stir well. Continue to simmer, covered, for another 15 minutes to allow the flavors to meld.
⏱️ 15 min - 7
Break the reshteh noodles (or thin spaghetti) into 2-inch pieces and add them to the simmering soup. Cook for 8-10 minutes, or according to package directions, until the noodles are al dente. Stir occasionally to prevent sticking.
⏱️ 10 min - 8
Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 2 min - 9
Ladle the hot Ash e Reshteh into bowls. Drizzle a spoonful of kashk (or sour cream/yogurt) over each serving. Garnish with crispy fried onions and a sprinkle of dried mint, if desired. Serve immediately.
⏱️ 5 min