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Ash Reshteh (Persian Noodle Soup) Recipe

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4.3 from 6 reviews

Ash Reshteh is a traditional Persian noodle soup rich with herbs, beans, and tangy kashk sour cream. This hearty and healthy soup features a blend of three types of beans, fresh greens, Persian noodles, and a unique minty onion garnish, making it a comforting meal perfect for any season.

Ingredients

Soup Base

  • 6 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 5 cloves garlic, grated
  • 1 teaspoon turmeric
  • 2 tablespoons dried mint
  • ½ cup dried garbanzo beans, soaked overnight with a pinch of baking soda
  • ½ cup dried kidney beans, soaked overnight with a pinch of baking soda
  • ½ cup dried navy beans, soaked overnight with a pinch of baking soda
  • 6 cups water or lamb/beef stock, adjust as needed
  • ½ teaspoon ground black pepper
  • 1½ teaspoons salt, adjust as needed
  • ½ cup lentils

Herbs & Greens

  • 2 cups chopped spinach
  • 1½ cups chopped cilantro
  • 1½ cups chopped parsley
  • 1 cup chopped green onions or leeks
  • ½ cup chopped fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves
  • ½ cup chopped dill

Thickening & Noodles

  • 1 tablespoon all-purpose flour
  • 90 grams reshteh Persian noodles or linguini/udon noodles

Toppings & Flavorings

  • 1 cup kashk sour cream, or crème fraîche (or ¼ cup vinegar as an alternative)
  • 2 tablespoons lemon juice, adjust to taste

Instructions

  1. Sauté Onions & Garlic: Heat olive oil in a large wide cooking pot over medium heat. Sauté the sliced onions until golden brown, about 20-25 minutes, adding the grated garlic after 10 minutes. Use a mandolin slicer for evenly thin onion slices. Turn off heat and stir in turmeric immediately to avoid burning. Reserve one-third of the onion and oil mixture, stirring in dried mint while still hot, then set it aside for garnish.
  2. Cook Beans: Add the soaked garbanzo, kidney, and navy beans to the pot along with water or stock, black pepper, and salt. Bring to a boil, then reduce heat and simmer for about 30 minutes until the beans begin to soften. Add lentils and continue cooking for another 15 minutes until tender.
  3. Add Herbs & Greens: Stir in the chopped spinach, parsley, cilantro, dill, green onions, and fenugreek leaves. Simmer the soup for about 20 minutes, adding more water or stock if necessary to achieve the desired consistency.
  4. Thicken Soup: In a small bowl, mix a few tablespoons of hot soup with the flour to create a smooth slurry with no lumps. Stir this mixture back into the pot to thicken the soup. Alternatively, blend a small portion of the soup and add it back to achieve a creamy texture.
  5. Cook Noodles: Add the reshteh noodles or your noodle substitute, and cook for about 10 minutes until they are tender. Stir in lemon juice and adjust the seasoning as needed. The soup consistency should be thick, somewhere between a stew and tomato soup.
  6. Add Toppings: Stir in some of the kashk or sour cream and the reserved onion-mint mixture, saving most for garnish.
  7. Serve: Ladle the soup into bowls and garnish with dollops of kashk or sour cream and the remaining onion-mint mixture. Offer additional lemon slices, vinegar, or kashk on the side to customize each serving.

Notes

  • Ingredient Flexibility: You can substitute dried herbs or canned beans if needed, but adjust cooking times accordingly.
  • Slow Cooker Option: Cooking this soup longer in a slow cooker results in a thicker, creamier consistency similar to a porridge or chili.
  • Kashk Substitutes: Kashk can be replaced with sour cream, crème fraîche, or a mix of tart yogurt combined with Parmesan or feta cheese for a similar tangy flavor.
  • Mint Oil: Heat olive oil over medium heat, then turn off the heat and stir in dried mint to avoid burning it. Drizzle this mint oil over the soup along with fried onions and kashk for added flavor.
  • Make-Ahead: Beans can be soaked and cooked ahead; herbs and onions can be prepped or fried a day in advance for convenience.
  • Storage: This soup keeps well refrigerated for 4 to 5 days or frozen in portions. Reheat gently, adding water or stock to adjust consistency as needed.
  • Nutrition Notes: Calorie counts are based on linguini noodles and light sour cream as a substitute for kashk. Adjust salt according to taste and dietary needs.

Find it online: https://flavorspath.com/ash-reshteh-persian-noodle-soup-recipe/