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Persian Noodle Soup (Ash Reshteh)

Persian Noodle Soup (Ash Reshteh)

Persian Noodle Soup (Ash Reshteh) is a hearty, filling noodle soup topped with fried onions and packed with greens, lentils, beans, and delicious Iranian spices.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course soups
Cuisine Persian
Servings 8 servings
Calories 408 kcal

Equipment

  • Large pot

Ingredients
  

Main Ingredients

  • 2 tablespoon olive oil
  • 2 large yellow onions
  • 4 cloves garlic, minced
  • 1.5 tablespoon dried mint
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 6 cups chicken stock
  • 2 cups water
  • 1 cup dried green lentils
  • 15 oz canned chickpeas, drained See Note 1
  • 15 oz canned kidney beans, drained See Note 1
  • 2 oz fresh cilantro, chopped 1 bunch
  • 2 oz fresh parsley, chopped 1 bunch
  • 4 green onions, chopped
  • 12 oz fresh spinach, chopped
  • 4 oz dried udon noodles (or 120g reshteh noodles)

Garnish

  • 1 cup sour cream or thick Greek yogurt (or ½ cup liquid kashk mixture + 2 tablespoon hot water mixed)
  • 1 fried onions
  • 8 lemon slices

Instructions
 

Preparation

  • In a large pot, sauté the diced onion with olive oil over low heat until golden brown and slightly crispy. Remove half and set aside for garnish.
  • Add the garlic, mint, turmeric and the salt and pepper. Saute for 3 minutes until aromatic and add the chicken broth and 2 cups of water.
  • Bring to a boil over medium heat add the dried lentils, cover and simmer for 15 minutes. Next, add the chickpeas, kidney beans to the lentils.
  • Finely chop the cilantro, parsley, and green onions. Remove the stems and roughly chop the spinach leaves.
  • Add the herbs, green onions, spinach and simmer for 15 minutes covered.
  • Break noodles into 2-3 even pieces and add them to the broth to cook for 15 minutes, covered (add more water if soup gets too thick). Season to taste.
  • Serve garnished with fried onions, dollop of sour cream and lemon slices.

Notes

If using dried: ½ cup dried chickpeas soaked overnight and ½ cup dried kidney beans soaked overnight they will need to cook for 30 minutes instead of the 15 minutes noted for the canned legumes.

Nutrition

Serving: 1servingCalories: 408kcalCarbohydrates: 53gProtein: 21gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 22mgSodium: 1060mgPotassium: 1061mgFiber: 15gSugar: 8gVitamin A: 5358IUVitamin C: 29mgCalcium: 160mgIron: 6mg
Keyword Ash Reshteh, hearty soup, Iranian spices, noodle soup, Persian Noodle Soup, Vegetarian Soup
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