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
large onions3piece
vegetable oil9tbsp
ghee or butter2tbsp
garlic, minced3clove
dried mint6tbsp
turmeric2tsp
kosher salt1 1/2tsp
water9 1/3cup
chickpeas, drained and rinsed1can
pinto beans, drained and rinsed1can
green lentils3/4cup
fresh spinach6cup
chopped fresh parsley1 1/2cup
chopped fresh cilantro1cup
flour2tbsp
reshteh or fettuccine6oz
bulb garlic, cloves peeled and minced1
kashk or Greek-style yogurt3tbsp
Nutrition (per serving)
Calories
1740.0kcal (87%)
Protein
77.0g (100%)
Carbs
228.0g (82.91%)
Sugars
16.0g (32%)
Healthy Fat
40.5g
Unhealthy Fat
22.0g
% Daily Value based on a 2000 calorie diet
How to make Persian Ash Reshteh
- Step 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.
- Step 2
Add minced garlic cloves and cook, stirring frequently, for about 2 minutes.
- Step 3
Stir in 1 tablespoon of dried mint, 1 1/2 teaspoons of turmeric, and salt.
- Step 4
Add 8 1/2 cups of water, chickpeas, pinto beans, and lentils. Increase heat to medium-high and bring to a simmer.
- Step 5
Stir in spinach, parsley, and cilantro. Return mixture to a simmer. Cook over low heat, covered, until lentils are tender, about 30 minutes.
- Step 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.
- Step 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.
- Step 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.
- Step 9
Stir in the remaining 1/2 teaspoon of turmeric and cook for 1 minute more. Transfer onion mixture to a plate.
- Step 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.
- Step 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.
- Step 12
Stir together kashk and remaining 1/2 cup of water in a small bowl.
- Step 13
Top soup servings with sautéed onion, crispy garlic, and fried mint; drizzle with kashk mixture.
Nutrition (per serving)
Nutrition (per serving)
Calories
1740.0kcal (87%)
Protein
77.0g (100%)
Carbs
228.0g (82.91%)
Sugars
16.0g (32%)
Healthy Fat
40.5g
Unhealthy Fat
22.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to stir the soup occasionally to prevent the lentils from sticking to the bottom of the pot.
Adjust the seasoning to taste before serving.
If you can't find reshteh, fettuccine is a good substitute.
FAQS
How do I make Persian Ash Reshteh step by step?
To make Persian Ash Reshteh, start by slicing two onions and cooking them in a pot with oil and ghee until golden brown. Add minced garlic and cook for a couple of minutes. Then, stir in dried mint, turmeric, and salt. Add water, chickpeas, pinto beans, and lentils, bringing the mixture to a simmer. After adding spinach, parsley, and cilantro, let it cook until the lentils are tender. Finally, stir in flour mixed with water, add the noodles, and simmer until they are cooked. Top with crispy onions, garlic, and fried mint before serving.
Is Persian Ash Reshteh suitable for vegetarians or vegans?
Yes, Persian Ash Reshteh can be made suitable for vegetarians and vegans by omitting the kashk or using a plant-based yogurt alternative. The soup is primarily made with beans, lentils, and fresh herbs, making it a nutritious and hearty option for those following a vegetarian or vegan diet.
What can I substitute for reshteh noodles in Persian Ash Reshteh?
If you can't find reshteh noodles, you can substitute them with fettuccine or any other flat pasta. Alternatively, you can use rice noodles for a gluten-free option. Just be sure to adjust the cooking time according to the type of noodles you choose.
How should I store leftover Persian Ash Reshteh?
To store leftover Persian Ash Reshteh, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it in portions. Just remember that the noodles may become softer upon reheating, so it's best to add fresh noodles when reheating if possible.
What are some good side dishes or pairings for Persian Ash Reshteh?
Persian Ash Reshteh pairs wonderfully with a side of fresh herbs, such as basil or mint, and a simple salad of cucumbers and tomatoes dressed with lemon juice. You can also serve it with warm bread or lavash for a complete meal. For a traditional touch, consider adding a dollop of kashk or yogurt on top of the soup.
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