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Ash Reshteh (Classic Persian Noodle Soup)

A close-up of a bowl of rich, green persian noodle soup (Ash Reshteh) garnished with crispy fried onions and a dollop of yogurt.
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A hearty and traditional Persian noodle soup featuring mixed fresh herbs, legumes, and reshteh noodles, often served for special occasions.

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
  • 3 cloves garlic, minced
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh dill, chopped
  • 1 cup fresh spinach, chopped
  • 1 cup fresh leeks or green onions, chopped
  • 6 cups vegetable broth
  • 1/2 cup dried reshteh noodles (or thin egg noodles if unavailable)
  • 1/4 cup dried mint
  • 2 tablespoons turmeric powder
  • 1/2 cup vegetable oil
  • Salt and black pepper to taste
  • For topping: Fried onions (Piaz Dagh), dried mint (optional), kashk (whey product, optional)

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 until partially tender, about 45 minutes. Drain and set aside.
  2. In a separate large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic and turmeric, cooking for 1 minute until fragrant.
  3. Add all the chopped fresh herbs (parsley, cilantro, dill, spinach, leeks) to the pot. Cook, stirring often, until the herbs wilt down significantly, about 10 minutes.
  4. Return the partially cooked legumes to the pot with the herbs. Add the vegetable broth, dried mint, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, for 30 minutes.
  5. Add the reshteh noodles to the soup. Cook according to noodle package directions, usually 8-12 minutes, until the noodles are tender. Stir occasionally to prevent sticking.
  6. Taste and adjust seasoning. If the soup is too thick, add a little hot water.
  7. Serve the Ash Reshteh hot. Top each bowl with fried onions, a drizzle of kashk, and a sprinkle of dried mint, if using.

Notes

  • Soaking the chickpeas and beans overnight reduces cooking time significantly.
  • If you cannot find reshteh noodles, use thin vermicelli or linguine broken into small pieces.
  • For a vegetarian version, use vegetable broth; for a vegan version, omit the kashk topping.
  • You can prepare the fried onions (Piaz Dagh) ahead of time for quicker assembly.

Nutrition

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