Persian Noodle Soup (Ash Reshteh) Recipe

Introduction

Persian Noodle Soup, or Ash Reshteh, is a hearty and flavorful dish that combines beans, fresh herbs, and tender noodles in a savory broth. This comforting soup is perfect for warming up on a chilly day while enjoying a taste of traditional Persian cuisine.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon turmeric
• 6 cups vegetable broth
• 1 cup lentils, rinsed
• 1 cup chickpeas, cooked
• 1 cup navy beans, cooked
• 1 cup kidney beans, cooked
• ½ pound Persian noodles or linguine
• 3 cups spinach, chopped
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup dill, chopped
• Salt and pepper to taste
• Sour cream or yogurt, for serving
• Fried onions, for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent.
2. Step 2: Stir in the minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
3. Step 3: Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Step 4: Add the Persian noodles or linguine to the pot and cook for an additional 10 minutes or until the noodles are tender.
5. Step 5: Add the chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
6. Step 6: Season the soup with salt and pepper to taste.
7. Step 7: Ladle the soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions before serving.

Tips & Variations

• For a richer flavor, sauté the onions and garlic until caramelized before adding the turmeric and broth.
• If Persian noodles are unavailable, linguine or other thin pasta can be used as a substitute.
• Feel free to add a splash of lemon juice for a bright, tangy finish.
• To make the soup heartier, add cooked meat such as chicken or lamb if desired.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little extra broth if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of cooked beans?

Yes, but they must be soaked and cooked fully before adding to the soup to ensure they are tender and safe to eat.

What if I don’t have all the fresh herbs?

You can substitute with dried herbs but use them sparingly as they are more concentrated. Alternatively, replace with spinach alone or fresh parsley for some herbal flavor.

Persian Noodle Soup (Ash Reshteh) Recipe

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★★★★★

4.9 from 81 reviews

Ash Reshteh is a traditional Persian noodle soup packed with hearty beans, fresh herbs, and flavorful spices. This comforting vegetarian soup is enriched with lentils, chickpeas, kidney and navy beans, and fresh greens, simmered in a turmeric-infused vegetable broth and finished with Persian noodles. Topped with creamy yogurt or sour cream and crispy fried onions, it’s perfect as a nourishing meal on a chilly day.

• Author: Felix
• 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 1x2x3x

Sauce & Broth

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon turmeric
• 6 cups vegetable broth

Beans & Lentils

• 1 cup lentils, rinsed
• 1 cup chickpeas, cooked
• 1 cup navy beans, cooked
• 1 cup kidney beans, cooked

Noodles & Greens

• ½ pound Persian noodles or linguine
• 3 cups spinach, chopped
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup dill, chopped

Seasoning & Garnish

• Salt and pepper to taste
• Sour cream or yogurt, for serving
• Fried onions, for garnish

Instructions

1. Sauté Onions: Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes.
2. Add Garlic and Turmeric: Stir in the minced garlic and turmeric. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Simmer Beans and Lentils: Pour in the vegetable broth, then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20 minutes to allow beans to soften and flavors to meld.
4. Cook Noodles: Add the Persian noodles or linguine to the pot. Continue cooking for another 10 minutes or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
5. Add Fresh Herbs and Greens: Stir in the chopped spinach, cilantro, parsley, and dill. Cook for an additional 5-7 minutes until the greens have wilted and incorporated into the soup.
6. Season the Soup: Taste the soup and season with salt and freshly ground black pepper as needed.
7. Serve: Ladle the hot soup into bowls. Top each serving with a dollop of sour cream or yogurt and a sprinkle of crispy fried onions for added texture and flavor.

Notes

• For authentic flavor, use traditional Persian noodles called Reshteh, but linguine or thin spaghetti can be a good substitute.
• This soup can be made vegan by using plant-based yogurt or skipping the topping altogether.
• Cooked canned beans can be used for convenience, just be sure to rinse and drain them well.
• Leftovers keep well in the refrigerator for up to 3 days and often taste better the next day.
• If the soup thickens too much after refrigeration, add a splash of vegetable broth or water when reheating.

Keywords: Ash Reshteh, Persian Soup, Noodle Soup, Vegetarian Soup, Lentil Soup, Persian Noodles