Ash Reshteh Recipe (Persian Noodle Soup)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
372 kcal
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Course
Main Course
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Cuisine
Persian
Ash Reshteh Recipe (Persian Noodle Soup)
Description
The Ash Reshteh recipe starts with sautéed onions and garlic cooked in olive oil and butter, infused with turmeric and dried mint to build aromatic depth. Lentils and canned beans are added with water and simmered, providing earthy protein and body to the soup. Fresh greens including spinach, parsley, and cilantro are stirred in midway, contributing freshness and color.
Reshteh noodles, a specific Persian noodle, are broken and added towards the end, cooking until tender and blending with the leguminous soup base. The topping involves frying sliced onions with turmeric and garlic infused with dried mint, then served with kashk, a tangy yogurt whey that adds acidity and richness when mixed in.
This soup commonly appears in Persian cuisine during colder months or special occasions, pairing well with fresh bread. It stores well refrigerated, though it thickens and may need light water addition upon reheating. The soup can be frozen for longer storage, with thawing instructions provided. If reshteh noodles are unavailable, linguine serves as a substitute.
Ingredients
- 3 tbsp olive oil
- 2 tbsp butter
- 2 onion thinly sliced
- 3 cloves garlic minced
- 4 tbsp dried mint
- 1 tsp Turmeric
- 1 1/2 tsp kosher salt
- 1 can chickpeas 15 oz
- 1 can pinto beans 15 oz
- 1 cup green lentils
- 12 ounce spinach roughly chopped
- 1 3/4 cup parsley chopped, fresh
- 1 cup cilantro chopped
- 8 ounce reshteh you can find these noodle in Persian or Middle Eastern stores.
Topping:
- 5 tbsp olive oil divided
- 1 large onion thinly sliced
- 1/2 tsp Turmeric
- 6 cloves garlic minced
- 2 tbsp dried mint
- 1 cup kashk
Instructions
- Heat the oil in a large pot over medium high heat. Sauté the onion until golden and soft. Add in the garlic and cook for a few minutes until fragrant. Add half of the dried mint, turmeric and salt and cook so they start releasing their aroma.
- Add in the lentils, canned chickpeas and pinto beans followed by 8 cups of water. Turn the heat up to medium high, cover and bring the soup to a simmer.
- Lower the heat to medium, add in the spinach, parsley and cilantro. Give it a good stir, cover and cook for 40 minutes.
- After 40 minutes, break the reshteh in half and add it to the soup. Give it a good stir and cook for 15 more minutes, uncovered, stirring occasionally. While the reshteh is cooking, sauté some dried mint in 1 tablespoon of olive oil and add it to the soup as well.
Topping:
- Heat 2 tbsp olive oil over medium heat and fry the sliced onion until golden brown. Add in the turmeric and fry for 3 more minutes. Transfer to a plate and set aside.
- In the same pan heat 1 tablespoon olive oil and sauté the garlic until golden, transfer to a small plate.
- Heat the remaining 1 tablespoon olive oil in the same pan and sauté the dried mint for 3 to 5 minutes until fragrant.
- Dilute the kashk by mixing it with 1/4 cup lukewarm water.
Serve:
- Pour the ash reshteh into a large bowl or serving bowls. Drizzle with some kashk and garnish with fried onion, fried garlic and fried dried mint. Bring some more kashk to the table for those who'd like to add more to their soup.
Notes
- Use neutral oils like olive oil in this recipe as preferred.
- Kashk, a fermented whey product, is key to the authentic topping and available in Persian or Middle Eastern markets.
- Store leftovers refrigerated up to four days; reheat with added water to loosen thickened soup.
- The soup freezes well for up to three months; thaw overnight in the fridge or reheat directly with water added.
- If reshteh noodles are not available, linguine noodles provide a reasonable substitution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 678mg | 28% |
| Potassium | 871mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 7270IU | 145% |
| Vitamin C | 47mg | 52% |
| Calcium | 148mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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