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A bowl of Ash Reshteh, traditional Persian noodle and herb soup with toppings.

Ash Reshteh

Ash Reshteh is a comforting Persian noodle and herb soup packed with nutrition, perfect for cold weather or when you crave something warm and hearty.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course, Soup
Cuisine Middle Eastern, Persian
Servings 6 servings
Calories 350 kcal

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.

Notes

Use fresh ingredients for the best flavor. Adjust spices to preference. For a thicker soup, add more lentils or reduce the water.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 18gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 15gSugar: 5g
Keyword Ash Reshteh, Comfort Food, Herb Soup, Legume Soup, Persian Cuisine
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