How To Make Ash Reshteh (Persian Noodle Soup)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr
-
Total Time
1 hr 5 mins
-
Servings
4 servings
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Calories
651 kcal
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Course
Main Course, Soup
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Cuisine
Middle Eastern, Persian
How To Make Ash Reshteh (Persian Noodle Soup)
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Got an hour and need something soul-warming? Ash reshteh is the perfect fix! This flavor-packed, vegetarian Persian soup is loaded with tender legumes, hearty noodles, fresh herbs, and a tangy kashk (buttermilk-yogurt sauce). Bonus: it’s shockingly simple to make!
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Ingredients
Ash Reshteh (the soup)
- 2 Tbsp olive oil 30 mL
- 2 large White onions finely sliced
- 4 cloves garlic minced
- 1 tsp Turmeric
- ½ cup green lentils 88 g
- 10 cups water 2.3 L
- 1 15-oz can chickpeas drained, 425 g
- 1 15-oz can Kidney Beans drained, can sub pinto beans, 425 g
- 8 oz uncooked flat noodles like fettuccine or reshteh, 226 g
- 5 oz fresh spinach finely chopped, 141 g
- 1 cup fresh cilantro finely chopped, 20 g
- 1 cup fresh parsley finely chopped, 20 g
- ¼ cup fresh dill finely chopped, 5 g
- 2 Tbsp lemon juice 30 mL
- ¼ tsp salt
Kashk (the sauce)
- 1 cup buttermilk 226 mL
- 1 cup PLAIN yogurt 220 g
Minted Oil
- 2 Tbsp olive oil 30 mL
- 2 Tbsp dried mint
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Instructions
- Caramelize Onions: Heat oil in a large pot or pan over medium heat. Add onions and cook, stirring often, until they turn brown and caramelize, about 20 to 30 minutes. If onions begin to crisp at the edges, reduce heat - we want them soft and delicious! When finished, remove half of the onions and reserve them for the topping.
- Flavor Base: Add garlic and turmeric to the pan with the remaining onions. Cook until garlic is soft and fragrant, about 2 minutes.
- Cook Lentils: Add the lentils and water. Cover and cook for 20 minutes.
- Cook Everything: Add chickpeas, kidney beans, noodles, spinach, and all herbs. Cover and cook until noodles are tender. When finished, add lemon juice and salt. Taste and add more salt as needed.
- Kashk: While everything cooks, stir together buttermilk and yogurt.
- Minted Oil: Heat oil in a small pan over medium heat. Add mint and cook for about 30 seconds.
- Assemble: Ladle soup into serving bowls, topping with reserved caramelized onions, kashk, and minted oil.
Notes
- Leftovers can be stored in an airtight container. Keep the soup refrigerated and enjoy within 1-2 days.
- To reheat, simply heat on the stove for a few minutes or warm by microwaving for 30-second increments.
Nutrition Information
Show Details
Serving
1serving
Calories
651kcal
(33%)
Carbohydrates
94.3g
(31%)
Protein
29.1g
(58%)
Fat
18.5g
(28%)
Saturated Fat
3.4g
(17%)
Cholesterol
48mg
(16%)
Sodium
762mg
(32%)
Potassium
1371mg
(39%)
Fiber
18.6g
(74%)
Sugar
12.8g
(26%)
Calcium
341mg
(34%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 651kcal | 33% |
| Carbohydrates | 94.3g | 31% |
| Protein | 29.1g | 58% |
| Fat | 18.5g | 28% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 48mg | 16% |
| Sodium | 762mg | 32% |
| Potassium | 1371mg | 29% |
| Fiber | 18.6g | 74% |
| Sugar | 12.8g | 26% |
| Calcium | 341mg | 34% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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