Persian Noodle Soup (Ash Reshteh) Recipe

Introduction

Persian Noodle Soup, known as Ash Reshteh, is a hearty and flavorful dish packed with beans, herbs, and noodles. This traditional Iranian soup is comforting and nourishing, perfect for chilly days or whenever you crave something wholesome and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon turmeric
• 6 cups vegetable broth
• 1 cup lentils, rinsed
• 1 cup chickpeas, cooked
• 1 cup navy beans, cooked
• 1 cup kidney beans, cooked
• ½ pound Persian noodles or linguine
• 3 cups spinach, chopped
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup dill, chopped
• Salt and pepper to taste
• Sour cream or yogurt, for serving
• Fried onions, for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent.
2. Step 2: Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
3. Step 3: Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Step 4: Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until noodles are tender.
5. Step 5: Add chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
6. Step 6: Season with salt and pepper to taste.
7. Step 7: Ladle soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions.

Tips & Variations

• For a richer flavor, simmer the soup longer to let the beans soften even more and develop deeper taste.
• If Persian noodles are unavailable, linguine or thin spaghetti works as a good substitute.
• Add a squeeze of fresh lemon juice before serving for a bright, tangy contrast.
• Use homemade vegetable broth for better depth, or chicken broth if not keeping it vegetarian.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it thickens too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of cooked beans?

Yes, canned beans can be used to save time. Rinse them well before adding to the soup to reduce excess sodium and improve flavor.

Is this soup gluten-free?

Traditional Ash Reshteh uses Persian noodles that contain gluten, but you can substitute with gluten-free noodles to make it suitable for a gluten-free diet.

Persian Noodle Soup (Ash Reshteh) Recipe

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4.6 from 115 reviews

Ash Reshteh is a hearty and traditional Persian noodle soup packed with nutritious beans, fresh herbs, and tender noodles simmered in a fragrant turmeric-spiced vegetable broth. This comforting vegetarian dish is perfect for a wholesome meal and is garnished with creamy sour cream or yogurt and crispy fried onions for added texture and flavor.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon turmeric
• 6 cups vegetable broth

Beans and Lentils

• 1 cup lentils, rinsed
• 1 cup chickpeas, cooked
• 1 cup navy beans, cooked
• 1 cup kidney beans, cooked

Noodles and Greens

• ½ pound Persian noodles or linguine
• 3 cups spinach, chopped
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup dill, chopped

Seasoning and Garnish

• Salt and pepper to taste
• Sour cream or yogurt, for serving
• Fried onions, for garnish

Instructions

1. Sauté the Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes.
2. Add Garlic and Turmeric: Stir in the minced garlic and turmeric, cooking for 1-2 minutes until fragrant but not browned.
3. Simmer Beans and Lentils: Pour in the vegetable broth, then add the rinsed lentils along with the cooked chickpeas, navy beans, and kidney beans. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes to allow flavors to meld and lentils to soften.
4. Cook Noodles: Add the Persian noodles or linguine to the pot and cook for an additional 10 minutes or until the noodles are tender but not mushy.
5. Add Fresh Herbs and Greens: Stir in the chopped spinach, cilantro, parsley, and dill. Cook for another 5-7 minutes until the greens have wilted and integrated into the broth.
6. Season the Soup: Add salt and pepper to taste, adjusting seasoning as needed to enhance the flavor.
7. Serve: Ladle the soup into bowls and top each serving with a dollop of sour cream or yogurt and a sprinkle of fried onions for a delicious and authentic finish.

Notes

• Use cooked beans for convenience or soak and cook dried beans beforehand for a more authentic texture.
• Persian noodles (reshteh) can be substituted with linguine if unavailable.
• For a richer flavor, garnish with homemade fried onions.
• You can substitute sour cream with yogurt to keep it lighter.
• This soup improves in flavor if allowed to sit for a few hours or overnight.

Keywords: Persian noodle soup, Ash Reshteh, vegetarian soup, lentil soup, Persian cuisine, herb soup, turmeric soup