Persian Noodle Soup (Ash Reshteh) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the Soup: Taste the soup and season with salt and freshly ground black pepper as needed.
- 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
