Authentic Iranian Ash Reshteh - A Hearty Persian Noodle Soup Recipe

Ingredients

  • 3 medium onions, finely chopped
  • 6 cloves of garlic, finely chopped
  • 1/2 cup of vegetable oil
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup dried chickpeas, soaked overnight
  • 1/2 cup dried kidney beans, soaked overnight
  • 1/2 cup dried lentils
  • 150 grams fresh spinach, chopped
  • 150 grams fresh parsley, chopped
  • 150 grams fresh coriander, chopped
  • 150 grams fresh dill, chopped
  • 150 grams fresh chives or scallions, chopped
  • 300 grams Reshteh (Persian Noodles)
  • 2 liters of water
  • 1 tablespoon flour
  • 50 grams butter
  • 1 teaspoon dried mint
  • 1 cup of kashk (whey), for garnish
  • 1 medium onion, thinly sliced, for garnish
  • Fried mint leaves, for garnish

Steps and instructions

  1. In a large pot, sauté the chopped onions and garlic in vegetable oil until golden.
  2. Add the turmeric, black pepper, and salt to the onions and garlic. Mix well.
  3. Add the chickpeas, kidney beans, and lentils to the pot. Stir to combine with the spices.
  4. Add the chopped spinach, parsley, coriander, dill, and chives or scallions to the pot. Stir until well combined.
  5. Add the water to the pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let simmer for about an hour.
  6. In a separate pot, cook the Reshteh according to the package instructions. Once cooked, drain and add to the pot with the beans and vegetables.
  7. In a small bowl, mix the flour with a little bit of cold water to make a smooth paste. Add this to the pot and stir well to prevent lumps.
  8. In a small pan, melt the butter. Add the dried mint and sauté for a minute until fragrant. Set aside.
  9. Add the sautéed mint and kashk to the pot. Stir until well combined. Let it simmer for another 15 minutes.
  10. In a separate pan, sauté the sliced onions until crispy and golden. Use these, along with fried mint leaves, to garnish the Ash Reshteh.
  11. Serve the Ash Reshteh warm, garnished with the crispy onions, fried mint leaves, and extra kashk if desired.

Tools for making

Recipe variations

  • Replace the vegetable oil with olive oil for a different flavor.
  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Add cooked chicken or beef to make it a meaty version of Ash Reshteh.
  • Include other vegetables such as carrots or bell peppers for added color and texture.
  • Try different types of beans like black beans or navy beans for variety.
  • Substitute the Reshteh noodles with gluten-free noodles or rice noodles for a gluten-free version.
  • Add a squeeze of lemon juice or a dollop of yogurt on top for a tangy twist.
  • Sprinkle some toasted sesame seeds or chopped nuts as a crunchy garnish.
  • Experiment with different herbs and spices like cumin or paprika for a unique flavor profile.
  • For a vegan option, omit the kashk and use nutritional yeast as a substitute.

Recipe overview

Ash Reshteh is a hearty, delicious Persian noodle soup packed with nutritious legumes and fresh herbs. This traditional dish is often served during Persian New Year (Nowruz) and is celebrated for its rich flavors and satisfying textures. It's a one-pot wonder, brimming with chickpeas, kidney beans, lentils, and a mix of fresh herbs like spinach, parsley, coriander, dill, and chives or scallions. The dish is also distinguished by its unique noodles, Reshteh, and its delightful garnish, a tangy whey product called kashk. This recipe will guide you through the step-by-step process to create this comfort food at home. Expect a delightful blend of flavors and a meal that is both nourishing and filling.

Common questions

  1. Can I use canned chickpeas and kidney beans instead of dried ones?
  2. Yes, you can use canned chickpeas and kidney beans if you prefer. Just make sure to rinse and drain them before adding to the pot.
  3. Can I use frozen spinach instead of fresh?
  4. Yes, you can use frozen spinach in this recipe. Thaw it and squeeze out any excess water before adding to the pot.
  5. What can I substitute for Reshteh (Persian Noodles)?
  6. If you can't find Reshteh, you can substitute with linguine or fettuccine noodles. Break them into smaller pieces before cooking.
  7. Can I omit the kashk (whey) garnish?
  8. Yes, if you don't have kashk or prefer not to use it, you can omit the garnish. The dish will still be delicious without it.
  9. Can I make Ash Reshteh ahead of time?
  10. Ash Reshteh tastes even better the next day, so you can make it ahead of time and refrigerate it. Just reheat gently on the stovetop before serving.

Serving dishes and utensils

Origin stories

A nourishing bowl of Ash Reshteh is like a warm embrace from Iran, the land where this hearty soup originates. The dish carries the soul of Persian cuisine, renowned for its blend of flavours and texture. Ash Reshteh has a rich history, and its presence is felt strongly during the Persian New Year, Nowruz, where it's served to symbolize good fortune. It's tradition to make extra soup and share it with neighbours, embodying the spirit of community and hospitality inherent to Iranian culture. Each ingredient paints a vivid culinary picture, from the reshteh noodles symbolizing good luck to the assortment of herbs representing rebirth - it's a dish steeped in symbolism and tradition, much like the country it comes from.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.