Ash Reshteh (Persian Noodle, Bean and Herb Soup)
Local name: آش رشته
In short: A thick Persian soup of beans, lentils, fresh herbs and noodles, finished with fried onion, mint oil and a swirl of tangy kashk. It takes about 2 h 20 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 1 h 50 min
- Resting
- 8 h
- Total
- 2 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 315 kcal
Ash reshteh is the soup Iranians make for Nowruz, for gatherings and on any cold day that needs something thick and warm. Beans, lentils and a mountain of fresh herbs cook down into a green porridge, and the noodles added at the end stand for good fortune in the year ahead. The toppings matter: caramelized onion, mint oil, fried garlic and a drizzle of kashk, a sour fermented whey.
Instructions
- Put the soaked chickpeas and kidney beans in a large pot with the water. Bring to a boil and boil hard for 10 minutes, skim off the foam, then cover and simmer for 1 hour.
- Meanwhile, cook the onions in the 3 tbsp oil over medium heat for 25 minutes, stirring often, until deep brown. Set half aside for topping and stir the turmeric into the rest.
- Add the lentils, the turmeric onions, parsley, cilantro, spinach, scallions, salt and pepper to the pot. Simmer partly covered for 30 minutes.
- Stir in the noodles and cook for 10 to 12 minutes, stirring often so they do not stick, until tender. Add hot water if needed; the soup should be thick like porridge.
- For the toppings, heat the 2 tbsp oil in a small pan and fry the garlic for 2 minutes until golden. Remove from the heat, stir in the dried mint for 20 seconds and pour it into a small bowl.
- Ladle the soup into bowls. Top with the reserved onion, the garlic and mint oil and a generous swirl of kashk, and serve hot.
Tips
- Reshteh noodles are sold in Persian and Middle Eastern shops. Broken linguine works, but add it 2 minutes later since it cooks faster.
- In a hurry, use two 400 g (14 oz) cans of chickpeas and kidney beans, drained, and simmer them with the lentils and herbs for about 30 minutes.
Questions and answers
Can I make ash reshteh ahead of time?
Yes, it thickens as it sits and tastes better the next day. Thin it with hot water when reheating and add the toppings fresh.
Is ash reshteh vegetarian?
This version is, as it contains no meat or meat stock. Kashk and the optional yogurt are dairy, so it is not vegan.
What is kashk and what can I use instead?
Kashk is a tangy, salty paste made from fermented, dried whey. Thick plain yogurt thinned with a splash of water and a pinch of salt gives a similar sourness.
How long does it take to make Ash Reshteh (Persian Noodle, Bean and Herb Soup)?
About 2 h 20 min in total: 30 min of preparation and 1 h 50 min of cooking.
How many calories are in Ash Reshteh (Persian Noodle, Bean and Herb Soup)?
About 315 kcal per serving, with 14 g of protein, 43 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 315 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 43 g |
| Fat | 10 g |
| Fiber | 11 g |
| Sugar | 5 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
