why make this recipe
Ash Reshteh is a beloved dish in Persian cuisine, known for its comforting flavors and hearty ingredients. This noodle and herb soup is packed with nutrition, making it a perfect meal for cold weather or when you want something warm and filling. With a combination of legumes, fresh herbs, and noodles, this dish not only tastes great but also offers a rich source of protein and vitamins. Making Ash Reshteh at home allows you to enjoy its authentic flavors and customize it to your liking.
how to make Ash Reshteh
Ingredients
- 1 large onion – diced
- 4 large garlic cloves – diced
- 1 ½ tablespoons dried mint
- 1 teaspoon turmeric powder
- 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
- 1 bunch (~2oz / 60g) fresh parsley
- 1 bunch (~2oz / 60g) fresh cilantro/coriander
- 12oz / 340g fresh spinach
- 4 green onions/scallions
- 4oz / 120g reshteh noodles (or dried udon noodles / linguine)
- ½ cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt)
- 4 cups vegetable broth (preferably low sodium)
- 2 tablespoons extra virgin olive oil
- ½ lemon
- Salt and black pepper to taste
- Fried crispy onions
- Fried dried mint
- Extra dollop of kashk, sour cream, or thick yogurt
Directions
- In a large pot, heat 1 tablespoon of olive oil over low heat and sauté the diced onion until lightly golden brown. This helps create a sweet flavor base for the soup.
- Add the diced garlic, turmeric, dried mint, and the second tablespoon of olive oil. Continue sautéing for 3-5 minutes until the mixture is fragrant.
- Pour in the vegetable broth and 4 cups of water. Season generously 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 and let the soup simmer slowly for 30 minutes to soften the legumes.
- Reduce the heat to low, add the dried lentils, cover, and simmer for an additional 15 minutes.
- While the soup simmers, finely chop the stems and roughly chop the leaves of parsley, cilantro, green onions, and spinach, discarding coarse stems.
- Stir the fresh herbs and spinach into the soup. Cover and continue simmering for 30-40 minutes until the greens are fully cooked.
- If using canned chickpeas and kidney beans, add them at this stage to heat through.
- Break the noodles into three even pieces and add to the pot. Cook according to the package instructions until fully cooked. Add 1-2 cups of water if the broth becomes too thick.
- Stir in the kashk, sour cream, or Greek yogurt until the soup becomes creamy. Squeeze in the juice of half a lemon and let it cook for a few more minutes to marry flavors.
- Ladle the Ash Reshteh into bowls and garnish with fried crispy onions, fried dried mint, and an extra dollop of kashk or yogurt if desired. Enjoy this classic Persian comfort food!
how to serve Ash Reshteh
Serve Ash Reshteh hot in bowls. Garnish each serving with fried crispy onions, a sprinkle of dried mint, and an extra dollop of kashk or yogurt. It pairs well with warm flatbread on the side or a simple salad.
how to store Ash Reshteh
You can store leftover Ash Reshteh in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave, adding a bit of water if the soup thickens during storage.
tips to make Ash Reshteh
- Use fresh ingredients for the best flavor. Fresh herbs, especially, elevate the taste of the soup.
- Adjust the spice levels by adding more or less turmeric and pepper according to your preference.
- If you want a thicker soup, add more lentils or reduce the amount of water used during cooking.
variation
You can customize Ash Reshteh by adding other vegetables like carrots or zucchini. Additionally, for a non-vegetarian version, some people like to add pieces of meat, such as lamb or chicken.
FAQs
Can I use different types of beans?
Yes, you can use any type of beans you like, such as black beans or pinto beans, to customize your Ash Reshteh.
Is there a gluten-free option for the noodles?
Yes, you can substitute traditional noodles with gluten-free options like rice noodles or other gluten-free pasta.
How can I make Ash Reshteh vegan?
Simply use plant-based yogurt instead of kashk or sour cream and ensure the vegetable broth is vegan, which most store-bought broths are.
Ash Reshteh
Ingredients
Base Ingredients
- 1 large onion, diced
- 4 cloves garlic, diced
- 1.5 tablespoons dried mint
- 1 teaspoon turmeric powder
- 0.5 cup dried chickpeas, soaked overnight Alternatively, use 1 cup canned chickpeas
- 0.5 cup dried kidney beans, soaked overnight Alternatively, use 1 cup canned kidney beans
- 1 cup dried green lentils
- 1 bunch (~2oz / 60g) fresh parsley
- 1 bunch (~2oz / 60g) fresh cilantro/coriander
- 12 oz fresh spinach
- 4 pieces green onions/scallions
- 4 oz reshteh noodles (or dried udon noodles / linguine)
- 0.5 cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt)
- 4 cups vegetable broth (preferably low sodium)
- 2 tablespoons extra virgin olive oil
- 0.5 pieces lemon
- Salt and black pepper to taste
Garnishes
- Fried crispy onions
- Fried dried mint
- Extra dollop of kashk, sour cream, or thick yogurt
Instructions
Preparation
- 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, dried mint, and the second tablespoon of olive oil. Continue sautéing for 3-5 minutes until fragrant.
- Pour in the vegetable broth and 4 cups of water. Season generously with salt and black pepper. Bring to a boil over medium heat.
- If using soaked dried chickpeas and kidney beans, add them now. Cover and let simmer slowly for 30 minutes.
- Reduce heat to low, add lentils, cover, and simmer for an additional 15 minutes.
- While the soup simmers, chop the parsley, cilantro, green onions, and spinach.
- Stir in the chopped herbs and spinach, cover, and simmer for 30-40 minutes.
- If using canned chickpeas and kidney beans, add them to heat through.
- Break the noodles into three pieces and add them to the pot, cooking according to package instructions.
- Stir in kashk, sour cream, or Greek yogurt until creamy. Squeeze in lemon juice and cook for a few minutes.
- Ladle into bowls and garnish with fried onions, dried mint, and extra yogurt if desired.