Persian Noodle Soup (Ash Reshteh) Recipe
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.
- 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
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
- 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.
- Add Garlic and Turmeric: Stir in the minced garlic and turmeric, cooking for 1-2 minutes until fragrant but not browned.
- 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.
- 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.
- 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.
- Season the Soup: Add salt and pepper to taste, adjusting seasoning as needed to enhance the flavor.
- 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
