Persian Ash Reshteh recipe

Persian Ash Reshteh

by @marinaasem
Prep Time
30min
Cook Time
1hr 0min
Total Time
1hr 30min

A traditional Persian noodle soup made with beans, herbs, and topped with crispy onions, garlic, and mint.

It’s traditionally eaten on the 13th day of Nowruz, when celebrators spend time in nature to avoid potential bad luck at home.

Ingredients

1 Servings
(1 serving = 1 bowl)
  • 3piece
    large onions
  • 9tbsp
    vegetable oil
  • 2tbsp
    ghee or butter
  • 3clove
    garlic, minced
  • 6tbsp
    dried mint
  • 2tsp
    turmeric
  • 1 1/2tsp
    kosher salt
  • 9 1/3cup
    water
  • 1can
    chickpeas, drained and rinsed
  • 1can
    pinto beans, drained and rinsed
  • 3/4cup
    green lentils
  • 6cup
    fresh spinach
  • 1 1/2cup
    chopped fresh parsley
  • 1cup
    chopped fresh cilantro
  • 2tbsp
    flour
  • 6oz
    reshteh or fettuccine
  • 1
    bulb garlic, cloves peeled and minced
  • 3tbsp
    kashk or Greek-style yogurt

How to make Persian Ash Reshteh

  1. Thinly slice 2 onions. Heat 2 tablespoons of oil and ghee over medium heat in a large pot. Add sliced onions and cook, stirring occasionally, until golden brown, about 15 minutes.

  2. Add minced garlic cloves and cook, stirring frequently, for about 2 minutes.

  3. Stir in 1 tablespoon of dried mint, 1 1/2 teaspoons of turmeric, and salt.

  4. Add 8 1/2 cups of water, chickpeas, pinto beans, and lentils. Increase heat to medium-high and bring to a simmer.

  5. Stir in spinach, parsley, and cilantro. Return mixture to a simmer. Cook over low heat, covered, until lentils are tender, about 30 minutes.

  6. Meanwhile, heat 2 tablespoons of oil in a small saucepan. Add 2 tablespoons of dried mint and cook until fragrant, about 2 minutes. Stir mint into soup. Season soup to taste.

  7. Stir together flour and 1/3 cup of water in a small bowl; add to soup. Increase heat to medium. Add reshteh and simmer, uncovered, stirring occasionally, until noodles are tender and soup is thickened, about 12 minutes.

  8. For toppers, slice the remaining onion. Heat 2 tablespoons of oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden brown, about 10 minutes.

  9. Stir in the remaining 1/2 teaspoon of turmeric and cook for 1 minute more. Transfer onion mixture to a plate.

  10. Reduce heat to medium. Stir minced garlic bulb into the skillet and cook, adding more oil as needed, until golden and crispy, about 3 minutes. Transfer garlic to a bowl.

  11. Add remaining 3 tablespoons of dried mint and 3 tablespoons of vegetable oil to the skillet. Cook over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer sautéed mint to a bowl using a slotted spoon.

  12. Stir together kashk and remaining 1/2 cup of water in a small bowl.

  13. Top soup servings with sautéed onion, crispy garlic, and fried mint; drizzle with kashk mixture.

Tips & Tricks

  1. Make sure to stir the soup occasionally to prevent the lentils from sticking to the bottom of the pot.

  2. Adjust the seasoning to taste before serving.

  3. If you can't find reshteh, fettuccine is a good substitute.