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ash reshteh recipe.

 


Ash Reshteh (Persian Herb and Noodle Soup)

Ash Reshteh is a hearty and comforting Persian soup made with fresh herbs, legumes, noodles, and a rich whey-based garnish. This traditional dish is especially popular during gatherings and celebrations and is loved for its deep, earthy flavors and nourishing ingredients.

Why You’ll Love This Recipe

  • Rich, hearty, and nutritious
  • Packed with herbs, beans, and protein
  • Authentic Persian comfort food
  • Perfect for meal prep

Prep Time, Cook Time & Servings

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Servings: 6

Ingredients

Soup Base

  • 1 cup chickpeas (soaked overnight)
  • 1 cup kidney beans (soaked overnight)
  • ½ cup lentils
  • 1 large onion, finely chopped
  • 2 tbsp vegetable oil
  • 2 cups fresh parsley, chopped
  • 1 cup cilantro, chopped
  • 1 cup spinach, chopped
  • ½ cup dill, chopped
  • 150 g reshteh noodles (or flat noodles)
  • 1 tsp turmeric
  • Salt and pepper to taste

Garnish

  • ½ cup kashk (or thick yogurt substitute)
  • 2 tbsp fried onions
  • 1 tbsp dried mint sautéed in oil

Step-by-Step Instructions

1️⃣ Cook the Legumes

Boil chickpeas and kidney beans in a large pot until tender (about 45–60 minutes). Add lentils and cook another 15 minutes.

2️⃣ Sauté the Onion

In a pan, heat oil and sauté chopped onion until golden. Add turmeric and cook briefly.

3️⃣ Add Herbs

Stir sautéed onion into the pot, then add all chopped herbs. Simmer for 20 minutes until fragrant.

4️⃣ Add Noodles

Add reshteh noodles and cook for 10–15 minutes until soft.

5️⃣ Season

Add salt and pepper to taste and simmer until the soup thickens.

6️⃣ Garnish and Serve

Ladle into bowls and top with kashk, fried onions, and mint oil.

How to Serve

  • Serve hot with flatbread
  • Add extra kashk for creaminess
  • Pair with fresh herbs and pickles

Expert Tips

  • Adjust thickness by adding water or simmering longer
  • Use canned beans for quicker preparation
  • Don’t overcook noodles to keep texture
  • The soup tastes even better the next day

Storage

  • Refrigerator: Up to 4 days
  • Freezer: Up to 2 months

Nutrition (Approx. per serving)

  • Calories: 320
  • Protein: 16 g
  • Carbs: 45 g
  • Fat: 8 g

Similar Recipes:

  • Kuku Sabzi
  • Sabzi Polo
  • Persian Lentil Soup
  • Mast-o-Khiar
  • Tahdig

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