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Persian Noodle Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Ash Reshteh (Persian Noodle Soup Recipe)

This deeply aromatic Persian noodle soup is packed with hearty beans, greens, and herbs, finished with fried mint and tangy Kashk or sour cream. A comforting, nutrient-rich one-pot meal perfect for cool weather.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 cups
Calories 256 kcal

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.

Notes

To store, refrigerate in an airtight container up to 4 days or freeze in portions. Reheat gently with added water or stock if needed. You may substitute canned beans for quicker prep or dried herbs as available.