Description
Ash Reshteh is a traditional Persian noodle and herb soup that combines legumes, fresh herbs, turmeric, and reshteh noodles in a flavorful vegetable broth. This comforting, creamy soup is enriched with kashk or sour cream and topped with crispy fried onions and dried mint for a deliciously authentic experience perfect for a wholesome and hearty meal.
Ingredients
Legumes and Beans
- 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
Vegetables and Herbs
- 1 large onion, diced
- 4 large garlic cloves, diced
- 1 bunch (~2oz / 60g) fresh parsley
- 1 bunch (~2oz / 60g) fresh cilantro/coriander
- 12oz / 340g fresh spinach
- 4 green onions/scallions
Spices and Seasonings
- 1 ½ tablespoons dried mint
- 1 teaspoon turmeric powder
- Salt and black pepper to taste
Noodles and Broth
- 4oz / 120g reshteh noodles (or dried udon noodles/linguine)
- 4 cups vegetable broth (preferably low sodium)
- 4 cups water
Dairy and Oils
- ½ cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt)
- 2 tablespoons extra virgin olive oil
- ½ lemon (for juice)
Garnishes (optional)
- Fried crispy onions
- Fried dried mint
- Extra dollop of kashk, sour cream, or thick yogurt
Instructions
- Sauté Aromatics: 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 remaining tablespoon of olive oil. Continue to sauté for 3-5 minutes until fragrant and aromatic.
- Add Broth and Beans: Pour in the vegetable broth and 4 cups of water. Season with salt and black pepper to taste. Bring the mixture to a boil over medium heat. If using dried chickpeas and kidney beans, add them now. Cover with a lid and let simmer gently for 30 minutes.
- Cook Lentils: After 30 minutes, reduce the heat to low and add the dried green lentils to the pot. Cover with the lid and simmer for another 15 minutes.
- Prepare Fresh Herbs: While the broth simmers, finely chop the parsley, cilantro, green onions, and spinach, discarding any coarse stems. Roughly chop the leaves separately but keep them ready to add.
- Add Fresh Herbs and Spinach: Stir the chopped fresh herbs and spinach into the pot. Cover and simmer for 30-40 minutes until the greens are wilted and cooked through. If you are using canned chickpeas and kidney beans, add those in at this time.
- Cook Noodles: Break the reshteh noodles into three even pieces and add them to the soup. Cook them fully according to the package instructions so they are tender, not al dente. If the soup becomes too thick, add 1-2 cups of water as needed. Taste and adjust seasoning as necessary.
- Add Kashk and Lemon: Stir in the liquid kashk mixture, sour cream, or thick Greek yogurt until the broth turns creamy. Squeeze in the juice of half a lemon and cook for a few more minutes to blend flavors.
- Serve and Garnish: Ladle the Ash Reshteh into bowls and garnish with crispy fried onions, fried dried mint oil, and an extra dollop of kashk, sour cream, or thick yogurt for a rich finishing touch. Enjoy this comforting and hearty Persian soup!
Notes
- If using canned beans instead of dried, add them during the herb simmering step to prevent overcooking.
- Liquid kashk is a fermented whey commonly used in Persian cooking; sour cream or Greek yogurt can be used as substitutes.
- Adjust the thickness of the soup by adding water or broth as needed during cooking.
- Breaking the noodles into smaller pieces helps them cook evenly and fit well in the pot.
- Frying dried mint separately intensifies its flavor and adds a delightful aroma when garnished on the soup.
