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Ash Reshteh (Hearty Persian Noodle and Herb Soup)

Close-up of a bowl of vibrant green Persian noodle soup topped with white beans, yogurt swirl, and crispy fried onions.
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Prepare an authentic and comforting bowl of Ash Reshteh, a traditional Persian noodle soup packed with fresh herbs, legumes, and savory flavor, often served during Nowruz.

Ingredients

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  • 1 cup dried chickpeas, soaked overnight
  • 1 cup dried kidney beans, soaked overnight
  • 1 cup dried lentils
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh spinach
  • 1 cup chopped fresh scallions (green parts only)
  • 6 cups vegetable broth
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon dried mint
  • 8 ounces reshteh noodles (or thin egg noodles)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • For topping: 1/2 cup plain yogurt or kashk (whey concentrate)
  • For topping: 2 tablespoons fried onions (piaz dagh)
  • For topping: 1 tablespoon dried mint fried in oil (nana dagh)

Instructions

  1. Drain and rinse the soaked chickpeas and beans. Place them in a large pot with the lentils and cover with fresh water. Bring to a boil, then reduce heat and simmer for 45 minutes, or until partially tender. Drain the legumes and set aside.
  2. In a separate large soup pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and turmeric, cooking for 1 minute until fragrant.
  3. Add the partially cooked legumes, vegetable broth, salt, and pepper to the pot. Bring the mixture to a simmer.
  4. Add all the fresh herbs (parsley, cilantro, dill, spinach, scallions) and the dried mint to the soup. Stir well. Cover and cook for 30 minutes, allowing the herbs to wilt and flavors to meld.
  5. Add the reshteh noodles to the soup. Cook according to package directions, usually about 10-15 minutes, until the noodles are tender. Stir occasionally to prevent sticking.
  6. Taste the soup and adjust salt and pepper as needed. If the soup is too thick, add a little hot water.
  7. Ladle the Ash Reshteh into bowls. Top each serving with a swirl of yogurt or kashk, a sprinkle of fried onions, and a drizzle of the fried dried mint oil.

Notes

  • Soaking the chickpeas and beans overnight significantly reduces cooking time. If you skip soaking, you must cook them separately until tender before adding them to the main soup pot.
  • You can substitute dried herbs for fresh if necessary, but use about one-third the amount of fresh herbs listed.
  • For a vegetarian version, use vegetable broth. For a vegan version, omit the yogurt/kashk topping or use a vegan sour cream substitute.

Nutrition

Find it online: https://tastetaught.com/persian-noodle-soup-ash-reshteh-recipe/