You catch the smell through the steam vent and suddenly you are starving. It9s this warm, herby scent with a kinda earthy undertone that hits your nose like a dang invitation. The kitchen fills with it, steam swirling, and you can9t help but think you gotta eat soon.
As the pressure build inside your cooker, the aroma promises something rich and homey. You spot the gentle burst of steam, little whispers of mint and turmeric dancing out. Your stomach rumbles and you feel like this Ash Reshteh is gonna be just right.
It9s kinda nice how such simple ingredients can come together in the pot like this, slow releasing flavors that meld so deep. You watch the sealing ring doing its thing, the soft hiss and gentle steam cues telling you the soup is getting that tender pull. Soon, it9s gonna be ready for your bowl.
Why This Recipe Works Every Single Time
- Pressure cooker speeds up the long bean simmer without losing flavor or texture.
- The combination of herbs and spices create a complex but balanced taste.
- Soaking beans overnight softens them, ensuring even cooking.
- Frying dried mint in olive oil brings out a fresh aroma that shines through.
- Using stock or water lets you customize richness easily.
- Adding noodles late means they keep their shape and don9t get mushy.
- The slow release method helps the flavors settle and the soup thicken well.
What Goes Into the Pot Today
- 6 tablespoons olive oil, divided for saut e9ing and frying herbs.
- 2 large onions, thinly sliced, Vidalia or yellow for sweetness.
- 5 cloves garlic, grated for that punchy flavor.
- 1 teaspoon turmeric, giving earthiness and color.
- 2 tablespoons dried mint, fried in oil to release aroma.
- ½ cup each of dried chickpeas, kidney beans, and navy beans, soaked overnight.
- 6 cups water or lamb/beef stock, pour as needed for consistency.
- ½ teaspoon ground black pepper and 192 teaspoons salt, adjusts taste.
- ½ cup green lentils, adds body and texture.
- 90 grams reshteh noodles or linguini, added near end for tender pull.
Walking Through Every Single Move
First, you heat 3 tablespoons of olive oil in a large pot over medium. Toss in the sliced onions and saut e9 ' til they9re golden and soft. Take half of those onions out and set 9em aside for garnish later.
Next, stir in the grated garlic and turmeric, letting the flavors mingle for about a minute till it all smells fragrant and good.
Add the drained chickpeas, kidney beans, and navy beans to the pot. Pour in the water or stock, enough to cover everything. Bring this to a boil, then reduce heat to let it simmer for 1 to 1.5 hours until beans get that tender pull.
While that9s cooking, get a small pan and heat the other 3 tablespoons of olive oil on low. Toss in the dried mint and fry it just 30 seconds ' til it releases that fresh aroma. Set it aside for the final sprinkle.
Once your beans are soft and almost ready, add in the green lentils, chopped spinach, cilantro, parsley, green onions, fenugreek leaves, and dill. Stir ' em up good.
In a separate bowl, mix the all-purpose flour with a little water to make a smooth paste. Add this to the pot to help thicken the soup as it cooks. Let the pot simmer for another 10-15 minutes.
Then stir in the noodles and simmer until they9re just tender. This usually takes about 10 minutes, no mushy overcooking here.
Finish by seasoning with black pepper and salt. Stir in half the fried mint and serve hot, topped with reserved caramelized onions and the rest of that fried mint. If you want, drizzle with Kashk, sour cream, or a splash of vinegar and lemon juice for a little zing.
Easy Tweaks That Make Life Simple
- You can use canned beans if you forget to soak yours overnight. Just reduce simmer time to avoid mushiness.
- Mincing garlic instead of grating works in a pinch, though the flavor is less intense.
- Don9t have reshteh noodles? Linguini is a neat stand-in that works real good.
- For a faster finish, you can do a quick release when noodles are tender but keep slow release while cooking beans.
What It Tastes Like Fresh From the Pot
The first spoonful hits your tongue with this hearty, earthy vibe. The noodles soak up all the herb goodness, giving you that perfect tender pull with every bite.
Then you notice the layers of mint and turmeric kinda swirling around, bright and warm but not overpowering. The beans offer a creamy body that makes the soup feel real cozy inside.
The caramelized onions up top add a sweet crunch while the splash of Kashk or sour cream gives a little tang that finishes it off just right. It9s like a big warm hug in a bowl.
Keeping Leftovers Fresh and Ready
You wanna cool Ash Reshteh down quick once it9s done eating. Move leftovers into airtight containers and pop them in the fridge. It keeps nice for about 3-4 days.
For longer storage, freeze in portioned containers. Thaw slowly in the fridge the day before you want it, then warm gently on low heat to keep the noodles from getting too soft.
If you notice the broth thickens up too much after sitting, just stir in a little hot water or stock when reheating. It brings it back to that nice bowl-ready consistency.
Everything Else You Wondered About
- Q What9s the best beans combo? A Chickpeas, kidney, and navy beans are classic but you can swap or add lentils too.
- Q Can I skip the soaking? A You can but beans take longer and texture might be off.
- Q What if I don9t have Kashk? A Sour cream, cr e8me fra eeche, or a splash of vinegar work as a tangy substitute.
- Q Can I make this vegetarian? A Yep, just use water or vegetable stock instead of meat stock.
- Q How do I know when pressure build is right? A Look for steady gentle hissing and steam cues from the vent, then lower the heat to maintain.
- Q Is slow release necessary? A It9s best here so soup thickens properly and flavors settle deep.
Ash Reshteh (Persian Noodle Soup Recipe)
Equipment
- 1 Large Cooking Pot 5-6 quart
- 1 Mandolin Slicer for thin onion slices
Ingredients
Main Ingredients
- 6 tablespoons Olive oil divided for sautéing and frying herbs
- 2 Onions large, thinly sliced (Vidalia or yellow)
- 5 cloves Garlic grated
- 1 teaspoon Turmeric
- 2 tablespoons Dried mint fried in oil
- 0.5 cup Dried chickpeas soaked overnight
- 0.5 cup Kidney beans soaked overnight
- 0.5 cup Navy beans soaked overnight
- 6 cups Water or lamb/beef stock adjust as needed
- 0.5 teaspoon Ground black pepper
- 1.5 teaspoons Salt adjust to taste
- 0.5 cup Green lentils
- 2 cups Spinach chopped
- 1.5 cups Cilantro chopped
- 1.5 cups Parsley chopped
- 1 cup Green onions or leeks chopped
- 0.5 cup Fenugreek leaves chopped or 2 tablespoons dried
- 0.5 cup Dill chopped
- 1 tablespoon All-purpose flour
- 90 grams Reshteh noodles or linguini
- 1 cup Kashk, sour cream, crème fraiche or vinegar as topping
- 2 tablespoons Lemon juice adjust as needed
Instructions
Cooking Instructions
- Heat 3 tablespoons olive oil in a large pot over medium heat. Sauté onions until golden and soft. Remove half and set aside for garnish.
- Add grated garlic and turmeric to the pot. Cook for 1 minute until fragrant.
- Add chickpeas, kidney beans, navy beans, and enough water or stock to cover. Bring to a boil then simmer for 60 to 90 minutes until beans are tender.
- Meanwhile, fry dried mint in remaining 3 tablespoons olive oil in a small pan for 30 seconds. Set aside.
- Add lentils, spinach, cilantro, parsley, green onions, fenugreek, and dill to the pot. Stir and simmer for 30 to 45 minutes more.
- Mix all-purpose flour with a little soup liquid to make a smooth paste and stir it back into the soup to thicken.
- Stir in the noodles and simmer for 10 to 15 minutes until just tender. Add salt, pepper, lemon juice, and half the fried mint. Serve topped with the reserved onions and remaining mint oil. Garnish with kashk, sour cream, or vinegar as desired.
