Asheh Reshteh: Hearty Persian Noodle Soup
Asheh Reshteh is a traditional Persian noodle soup that is beloved for its rich flavors and satisfying texture. This vegetarian dish combines tender chickpeas, kidney beans, and lentils with a vibrant medley of fresh herbs, including parsley, cilantro, and mint, creating a fragrant base. The twist comes from the reshteh noodles, which bring a delightful heartiness reminiscent of Italian fettuccine. To enhance the dish's complexity, the soup is finished with kashk (fermented whey), adding a tangy depth that truly sets it apart. Perfect for gatherings and served warm, Asheh Reshteh is a nourishing comfort food that captures the essence of Iranian cuisine.
N/A
Servings
562
Calories
15
Ingredients
Ingredients
Large onions
3 (sliced thinly)
Garlic cloves
6 (minced)
Chickpeas
1/3 cup (drained and rinsed)
Red kidney beans
1/3 cup (drained and rinsed)
Lentils
1/2 cup (rinsed)
Turmeric
2 teaspoons (ground)
Fresh parsley
3 cups (packed, roughly chopped)
Fresh cilantro
2 cups (packed, roughly chopped)
Fresh mint
2 cups (packed, roughly chopped)
Fresh chives or scallions
20 sprigs (green portions only)
Baby spinach
1 1/2 lbs (washed)
Reshteh noodles
2 ounces (broken into thirds)
Flour
1 tablespoon (for thickening)
Dried mint
2 tablespoons
Kashk
to taste (for serving)
Instructions
1
In a large pot, heat some vegetable oil over medium heat. Add the sliced onions and minced garlic, sautéing until the onions are translucent.
2
Add the chickpeas, red kidney beans, and turmeric to the pot. Continue to sauté for a few more minutes to incorporate the flavors.
3
Pour in 8 cups of water and season with salt and pepper to taste.
4
Introduce the lentils and the packed herbs (parsley, cilantro, mint, and chives) into the pot. Cover and reduce the heat to low, allowing it to cook for 10 minutes. Stir occasionally.
5
Break the reshteh noodles into thirds and add them to the pot. Stir gently to combine.
6
Add half of the baby spinach, stirring until it wilts, then incorporate the remaining spinach. Cook for an additional 20 minutes, stirring occasionally.
7
In a small bowl, combine the flour with three tablespoons of liquid from the soup to create a smooth mixture. Stir this mixture into the soup to thicken it slightly.
8
Taste and adjust the seasonings as necessary, then let the soup simmer for another 30 minutes on low heat.
9
For the garnish, heat a little vegetable oil in a separate pan and sauté one large onion until translucent. Lower the heat and allow the onions to caramelize, stirring occasionally.
10
Add the dried mint to the caramelized onions and continue to sauté until they become crisp.
11
To serve, ladle the soup into bowls, add a tablespoon of the onion and mint garnish to the center of each bowl, and finish with a generous dollop of kashk.
Nutrition Information
12g
Fat
94g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Asheh Reshteh?
Asheh Reshteh is a traditional Persian noodle soup known for its rich flavors, satisfying texture, and status as a beloved comfort food in Iranian cuisine.
Is Asheh Reshteh a vegetarian dish?
Yes, this recipe is a vegetarian dish that uses legumes and herbs as its primary protein and flavor sources.
What are reshteh noodles?
Reshteh noodles are a type of noodle used in Persian cooking that bring a heartiness to the soup similar to Italian fettuccine.
What is kashk and how is it used?
Kashk is fermented whey that adds a tangy depth to the soup. It is typically added as a garnish to the center of the bowl when serving.
Which herbs are required for this soup?
The soup requires a medley of fresh parsley, cilantro, mint, and chives or scallions.
What legumes are included in this recipe?
This recipe includes chickpeas, red kidney beans, and lentils.
How many calories are in a serving of Asheh Reshteh?
There are 562 calories in a serving of this soup.
What is the protein content of this soup?
This recipe provides 19 grams of protein per serving.
How many onions do I need for the entire recipe?
The recipe calls for a total of 3 large onions: some for the soup base and one for the garnish.
How many garlic cloves are used?
The recipe uses 6 minced garlic cloves to flavor the soup base.
What spices are used to flavor the soup?
The soup is seasoned with 2 teaspoons of ground turmeric, along with salt and pepper to taste.
How do you thicken the Asheh Reshteh?
The soup is thickened by mixing one tablespoon of flour with three tablespoons of liquid from the soup to create a smooth mixture, which is then stirred back into the pot.
How much spinach is needed for this recipe?
You will need 1.5 pounds of washed baby spinach.
How are the reshteh noodles prepared before adding them to the pot?
The noodles should be broken into thirds before being added to the soup.
What are the ingredients for the garnish?
The garnish consists of caramelized onions, dried mint, and a dollop of kashk.
How much water is added to the soup?
The recipe requires pouring in 8 cups of water.
How long does the soup simmer at the end?
After adding the thickening mixture and adjusting seasonings, the soup should simmer for another 30 minutes on low heat.
Can I use dried mint in this recipe?
Yes, while fresh mint is used in the soup base, 2 tablespoons of dried mint are specifically used for the sautéed onion garnish.
What is the fat content of this soup?
The soup contains 12 grams of fat per serving.
How many grams of carbohydrates are in a serving?
There are 94 grams of carbohydrates per serving.
How many ingredients are in this recipe in total?
There are 15 ingredients used to make this Asheh Reshteh.
Should the chickpeas and kidney beans be prepared any special way?
They should be drained and rinsed before being added to the pot.
Can I use scallions instead of chives?
Yes, you can use 20 sprigs of either fresh chives or the green portions of scallions.
What tags describe this recipe?
The recipe is tagged as Persian, soup, vegetarian, nutrient-dense, noodle soup, herb-rich, traditional Iranian, and comfort food.
In what order is the spinach added?
Add half of the baby spinach first, stir until it wilts, and then incorporate the remaining half.
How do you prepare the onions for the garnish?
Sauté a large onion until translucent, then lower the heat and allow them to caramelize, stirring occasionally until finished with dried mint.
How long should the herbs and lentils cook before adding noodles?
They should be covered and cooked on low heat for 10 minutes before the noodles are added.
How much turmeric is required?
The recipe calls for 2 teaspoons of ground turmeric.
Is the soup served hot?
Yes, Asheh Reshteh is perfect for gatherings and is best served warm.
How should the herbs be chopped?
The fresh parsley, cilantro, and mint should be packed and roughly chopped.