Persian Noodle Soup Recipe (Ash Reshteh)
Persian Noodle Soup, or Ash Reshteh, is a warm and nourishing dish that beautifully combines legumes, fresh herbs, and noodles. This delightful soup not only showcases the vibrant flavors of Persian cuisine but also offers a healthy option for any meal. Whether you’re serving it at a cozy family dinner or a festive gathering, Ash Reshteh is sure to impress with its rich taste and colorful presentation. The blend of spices and fresh ingredients creates an aromatic experience that’s both satisfying and comforting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Persian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 cup lentils, rinsed
- 1 cup chickpeas, cooked
- 1 cup navy beans, cooked
- 1 cup kidney beans, cooked
- ½ pound Persian noodles or linguine
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- Salt and pepper to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until soft.
- Add minced garlic and turmeric; cook until fragrant.
- Pour in vegetable broth and add lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat to simmer for 20 minutes.
- Stir in the noodles and cook for an additional 10 minutes until tender.
- Add chopped spinach, cilantro, parsley, and dill; cook for 5–7 minutes until greens wilt.
- Season with salt and pepper to taste.
- Serve hot with sour cream or yogurt and fried onions on top.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg