Description
Ash Reshteh is a traditional Persian noodle and herb soup packed with fresh herbs, legumes, and tender noodles simmered in a flavorful broth. This comforting and hearty soup is enriched with kashk (fermented whey) or thick yogurt, delivering a creamy texture and tangy finish, making it a beloved staple in Persian cuisine.
Ingredients
Legumes and Noodles
- ½ cup dried chickpeas (soaked overnight) or 1 cup canned chickpeas
- ½ cup dried kidney beans (soaked overnight) or 1 cup canned kidney beans
- 1 cup dried green lentils
- 4oz / 120g reshteh noodles (or dried udon noodles or linguine)
Herbs and Vegetables
- 1 large onion, diced
- 4 large garlic cloves, diced
- 1 bunch (~2oz / 60g) fresh parsley (finely chopped)
- 1 bunch (~2oz / 60g) fresh cilantro/coriander (finely chopped)
- 12oz / 340g fresh spinach (roughly chopped)
- 4 green onions/scallions (finely chopped)
Spices and Seasonings
- 1 ½ tablespoons dried mint
- 1 teaspoon turmeric powder
- Salt and black pepper to taste
- ½ lemon (for juice)
Liquids and Fats
- 4 cups vegetable broth (low sodium preferred)
- 4 cups water
- 2 tablespoons extra virgin olive oil
- ½ cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt)
Optional Garnishes
- Fried crispy onions
- Fried dried mint
- Extra dollop of kashk, sour cream, or thick yogurt
Instructions
- Sauté Aromatics: In a large pot, heat 1 tablespoon of extra virgin olive oil over low heat. Add the diced onion and cook gently until lightly golden brown. Then add the diced garlic, turmeric powder, dried mint, and the second tablespoon of olive oil. Sauté for 3-5 minutes until fragrant and aromatic.
- Add Broth and Legumes: Pour in the vegetable broth and 4 cups of water. Season the mixture generously with salt and black pepper. Bring it to a boil over medium heat. If using dried chickpeas and kidney beans soaked overnight, add them now. Cover the pot and allow it to simmer gently for 30 minutes.
- Add Lentils: Reduce the heat to low, add the dried green lentils to the pot, and simmer with the lid on for an additional 15 minutes.
- Prepare Fresh Herbs: While the broth simmers, discard any coarse stems and finely chop the stems of parsley, cilantro, green onions, and spinach. Roughly chop all the leaves separately and set aside.
- Add Fresh Herbs and Spinach: Stir in all the chopped fresh herbs and spinach into the pot. Continue to simmer with the lid on for 30-40 minutes until the greens are fully wilted and cooked through. If using canned beans instead of dried, add them now so they can warm through.
- Cook Noodles: Break the reshteh noodles into three even pieces and add them to the simmering broth. Cook according to package instructions until completely soft, not al dente. If the soup becomes too thick, add 1-2 cups of water as needed. Taste the broth and legumes for doneness and seasoning.
- Finish with Kashk and Lemon: Stir in the kashk mixture, sour cream, or thick Greek yogurt until the soup reaches a creamy consistency. Add a good squeeze of lemon juice and allow the soup to cook for a few more minutes to meld flavors.
- Serve and Garnish: Ladle hot Ash Reshteh into bowls and garnish with crispy fried onions, fried dried mint, and an extra dollop of kashk, sour cream, or yogurt if desired. Enjoy this warm Persian comfort food!
Notes
- Soaking dried chickpeas and kidney beans overnight reduces cooking time significantly.
- If you don’t have kashk, thick Greek yogurt or sour cream can be a suitable substitute to achieve the creamy texture.
- Reshteh noodles are traditional Persian noodles, but if unavailable, udon or linguine can be used.
- Adding lemon juice brightens the flavor and balances the richness of the kashk or yogurt.
- Frying dried mint and onions to use as a garnish adds an aromatic and textural contrast to the soup.
- Adjust the consistency of the soup by adding water as needed during cooking.
