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Ashe Reshteh (Persian Noodle Soup) Recipe

Posted on 2013-01-03
Ashe Reshteh (Persian Noodle Soup)
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Ashe Reshteh is one of the most popular Iranian foods. It's a delicacies combination of herbs, beans, Reshteh (Iranian noodles) and Kashk (whey); you can find Reshteh and Kashk at any Iranian store. Ash reshteh is a perfect hearty vegetable soup for cold winter nights.


Yield: Serves 10-12

INGREDIENTS
  • 2 bunch spinach (800 g), chopped
  • 1 bunch fresh parsley (260 g), chopped
  • 1 bunch fresh coriander (200 g), chopped
  • 20 green onions (360 g), sliced
  • 1/2 cup lentils (100 g), picked over to remove any stones
  • 1/2 cup chickpeas (100 g), picked over to remove any stones
  • 1/2 cup red kidney beans (100 g), picked over to remove any stones
  • 180-200 g Reshteh or Persian noodles (you can find at any Iranian store)
  • 1 small onion, finely chopped
  • 1 tablespoon flour
  • canola oil
  • 1/2 teaspoon turmeric powder
  • salt & pepper to taste
  • For garnish:

  • 1/3 cup dried mint
  • 15-17 garlic cloves, finely chopped
  • 1 large onion, thinly sliced
  • Kashk or Persian whey, as much as you like (you can find at any Iranian store)
INSTRUCTIONS

Soak the chickpeas and red kidney beans in water over night (about 10-15 hours), changing the water couple of times. Then drain the beans.

Ashe Reshteh (Persian Noodle Soup)

Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onions and fry until softened, about 6 minutes. Add the chickpeas, red kidney beans and turmeric powder. Fry for a few minutes together. Add 10 cups warm water. Cover the pot and cook over medium heat for 50 minutes. Then add the lentils. Cover the pot and cook for 10 minutes.

Add the spinach, parsley, coriander, green onions and 6 cups warm water. Add black pepper to taste.

Ashe Reshteh (Persian Noodle Soup)

Cover the pot and cook over medium-low heat for about 75 minutes, stirring occasionally.

Ashe Reshteh (Persian Noodle Soup)

Break off the Reshteh into three sections and add to the pot. Cook covered over medium-low heat for another 30 minutes, stirring occasionally.

Dissolve 1-tablespoon flour in 1/4 cup cold water and mix until there are no lumps. Add to the soup. Then combine 1/3 cup Kashk and 1/3 cup cold water. Pour into soup and mix well. Cover the pot and cook for 35 more minutes over low heat. If soup is too thick, add a little hot water. At the end, taste and adjust seasoning by adding salt if desired.

Ashe Reshteh (Persian Noodle Soup)

Meanwhile, prepare the garnish: In a frying pan, heat 2 tablespoons canola oil over medium heat. Add the sliced onions and fry until golden brown and caramelized. Set aside.

Ashe Reshteh (Persian Noodle Soup)

In a frying pan, heat 1-tablespoon canola oil over medium heat. Add the garlic and fry until golden. Set aside.

Ashe Reshteh (Persian Noodle Soup)

In a frying pan, heat 1-tablespoon canola oil over medium heat. Add the dried mint and fry until fragrant, about 2-3 minutes. Set aside.

Ashe Reshteh (Persian Noodle Soup)

Once Ashe Reshteh is ready, transfer to a serving bowl and garnish with Kashk and fried ingredients.

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Ashe-Reshteh-(Persian-Noodle-Soup)

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Comments

Posted by Kellie on 2016-09-03
Absolutely fantastic recipe. So delicious and easy to make....and healthy too. Reminds me of eating ash reshteh in iran. Thank you

Posted by Nina on 2016-02-01
Can it be made in a slow cooker? Thank you Nina

Posted by Cooking and Cooking on 2016-02-01
Dear Nina, I've never made it in a slow cooker, and I think you don't get the right texture in the slow cooker because of the noodles. You can use the slow cooker for just cooking the beans. I hope it helps :)

Posted by Biancha Esson on 2015-06-24
I'm a Baha\'i. I've had this most wonderful food on two occasions at pot-luck dinners, and asked a friend on the Gold Coast for the recipe. She kindly referred me to this site. I'm grateful and I'm now going to buy the ingredients, go home and make this highly nutritious and delicious food!! Thank you.

Posted by Hafsa on 2014-08-15
Salam, which type of lentils do you use in this dish? Merci

Posted by Cooking and Cooking on 2014-08-15
Hi Hafsa, I used brown lentils for this recipe :)

Posted by Shery dastur on 2013-01-03
I would like to know how I can make Ashe reshteh for 4 people and not 12, since it is my husband and I. Sincerely, Shery (Scheherazade)

Posted by Cooking and Cooking on 2013-01-03
Dear Shery, To make it for 4, just divide the herbs, beans, water and Reshteh by 3. Hope it helps.

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