Ash Reshteh
A hearty Persian noodle soup packed with beans, fresh herbs, and noodles, perfect for nourishing weeknight dinners or gatherings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Any neutral oil will do
- 1 large onion, diced Yellow or sweet
- 4 cloves garlic, minced
Soup Base
- 1 teaspoon turmeric Or ½ teaspoon turmeric + pinch of black pepper
- 6 cups vegetable broth Chicken broth okay if not vegetarian
- 1 cup lentils, rinsed Brown or green
- 1 cup chickpeas, cooked Canned okay — drain and rinse
- 1 cup navy beans, cooked Or cannellini
- 1 cup kidney beans, cooked
Noodles and Greens
- ½ pound Persian noodles or linguine Use gluten-free pasta to make GF
- 3 cups spinach, chopped Substitute kale or chard
- 1 cup cilantro, chopped
- 1 cup parsley, chopped Flat-leaf preferred
- 1 cup dill, chopped Or 2 tablespoons dried dill
For Serving
- Salt and pepper to taste
- Sour cream or yogurt, for serving Or dairy-free yogurt
- Fried onions, for garnish Store-bought crispy onions save time
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring occasionally, until soft and translucent (about 6–8 minutes).
- Stir in minced garlic and turmeric, cooking for 1–2 minutes until fragrant, without letting the garlic brown.
- Pour in vegetable broth and scrape any browned bits from the pan.
- Add the rinsed lentils, chickpeas, navy beans, and kidney beans. Raise to a boil.
- Reduce heat to a simmer and cook, covered, for 20 minutes.
Cooking
- Add the Persian noodles or linguine to the pot. Simmer for about 8–12 minutes until tender.
- Stir in chopped spinach, cilantro, parsley, and dill. Cook another 5–7 minutes until the greens are wilted.
- Season with salt and pepper to taste, adjusting acidity or salt if needed.
- Ladle into bowls, topping each with sour cream or yogurt and fried onions.
Notes
Canned beans speed things up. Persian noodles are thin; linguine is a good alternative.