Description
Ash Reshteh is a hearty and traditional Persian noodle and herb soup featuring a flavorful blend of herbs, legumes, reshteh noodles, and a tangy kashk topping. This comforting dish combines the earthiness of chickpeas, kidney beans, and lentils with fresh parsley, cilantro, spinach, and a fragrant broth seasoned with turmeric and dried mint. Finished with creamy kashk and garnished with crispy fried onions and fried mint, it is a vibrant and nourishing soup perfect for any occasion.
Ingredients
Vegetables and Herbs
- 1 large onion, diced
- 4 large garlic cloves, diced
- 1 bunch (~2 oz / 60 g) fresh parsley
- 1 bunch (~2 oz / 60 g) fresh cilantro/coriander
- 12 oz / 340 g fresh spinach
- 4 green onions/scallions
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
- 4 oz / 120 g reshteh noodles (or dried udon noodles / linguine)
Spices and Flavorings
- 1 ½ tablespoons dried mint
- 1 teaspoon turmeric powder
- ½ lemon (for juice)
- Salt and black pepper to taste
Liquids and Oils
- 4 cups vegetable broth (preferably low sodium)
- 4 cups water
- 2 tablespoons extra virgin olive oil
- ½ cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt)
For Garnish (Optional)
- Fried crispy onions
- Fried dried mint
- Extra dollop of kashk, sour cream, or thick yogurt
Instructions
- Sauté Onions and Spices: 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 second tablespoon of olive oil. Continue to sauté for 3-5 minutes until fragrant and aromatic.
- Add Broth and Legumes: Pour in the vegetable broth and 4 cups of water. Season with salt and black pepper. 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 slowly for 30 minutes.
- Add Lentils: After 30 minutes, reduce heat to low and add the dried lentils. Cover and simmer for an additional 15 minutes.
- Prepare Fresh Herbs: While the broth simmers, finely chop the parsley, cilantro, green onions, and spinach, removing any coarse stems. Roughly chop the leaves to prepare for the soup.
- Add Fresh Herbs and Spinach: Stir the chopped herbs and spinach into the pot. Cover and simmer for 30-40 minutes until the greens are softened and fully cooked. If using canned chickpeas and kidney beans instead of dried, add them at this stage.
- Cook Noodles: Break the reshteh noodles into three even pieces and add them to the simmering broth. Cook according to the package instructions, ensuring the noodles are tender and fully cooked (not al dente). If the broth becomes too thick, add 1-2 cups of water as needed. Taste and adjust seasoning if necessary.
- Add Kashk and Lemon: Stir in the liquid kashk (or sour cream/Greek yogurt) until the broth becomes creamy. Squeeze the juice of half a lemon into the soup and cook for a few more minutes allowing flavors to meld.
- Serve and Garnish: Ladle the Ash Reshteh into bowls and garnish with optional fried crispy onions, fried dried mint, and extra dollop of kashk or creamy topping. Serve warm and enjoy this comforting Persian noodle soup.
Notes
- If using canned chickpeas and kidney beans, rinse and drain before adding them to the soup.
- Liquid kashk is a fermented whey product that adds a tangy creaminess; if unavailable, substitute with sour cream or thick Greek yogurt.
- Adjust the thickness of the soup broth by adding additional water if it becomes too dense during cooking.
- Rethink the use of dried mint by frying it briefly in oil before adding to enhance its flavor and aroma.
- Cooking times may vary slightly depending on the noodle brand and bean variety; ensure beans are cooked through and tender before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
