Herbed Persian Ash Reshteh Noodle Stew
Herbed Persian Ash Reshteh Noodle Stew is a comforting and nourishing dish rich in fresh herbs and legumes, making it an excellent source of fiber, protein, and vibrant flavors. Traditionally served during Norooz, the Persian New Year, this wholesome stew combines aromatic herbs, legumes, and broken wheat noodles in a flavorful broth, accented with crispy onion and a hint of yogurt. Although it might seem elaborate, this one-pot dish is surprisingly simple to prepare, bringing the essence of Persian culinary traditions effortlessly to your table.
6
Servings
N/A
Calories
17
Ingredients
Ingredients
olive oil
7 tablespoons (divided)
scallions
2 bunches (chopped)
garlic cloves
3 (minced)
ground turmeric
1 teaspoon (none)
low sodium vegetable broth or chicken stock
10 cups (none)
dried lentils
1/4 cup (picked through and washed)
fresh flat-leaf parsley
1/2 cup (chopped)
fresh cilantro
1/2 cup (chopped)
leafy greens
2 cups (packed, thick stems removed and coarsely chopped)
salt
to taste (none)
whole wheat spaghettini
6 ounces (broken into quarters)
yellow onions
2 (cut in half and thinly sliced)
fresh mint leaves
1 large handful (finely chopped)
canned chickpeas
1/2 cup (drained and rinsed)
canned kidney beans
1/4 cup (drained and rinsed)
canned navy beans
1/2 cup (drained and rinsed)
plain Greek yogurt
2 cups (for garnish (optional))
Instructions
1
In a large pot, heat 4 tablespoons of olive oil over medium-high heat. Add the chopped scallions and minced garlic, cooking for about 3 minutes until the garlic softens.
2
Mix in the turmeric, allowing it to cook for another minute to release its flavor. Stir in the lentils, parsley, cilantro, and leafy greens. Add a pinch of salt, then pour in the broth. Bring the mix to a boil, reduce the heat to low, and let it simmer for 20 minutes.
3
Toss in the broken spaghettini and continue to simmer for another 10 minutes.
4
In a separate frying pan, warm the remaining 3 tablespoons of olive oil over medium-high heat. Sauté the sliced onions until they turn golden brown, about 8-10 minutes. Incorporate the mint and cook for one more minute. Set the mixture aside.
5
Add the chickpeas, kidney beans, and navy beans to the simmering soup, allowing everything to mingle for another 10 minutes. Adjust salt to taste.
6
Ladle the soup into serving bowls, topping each portion with a generous spoonful of the fried onions and a dollop of Greek yogurt if desired. Serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herbed Persian Ash Reshteh Noodle Stew?
It is a comforting and nourishing Persian dish rich in fresh herbs and legumes, traditionally served during the Persian New Year, Norooz.
What are the primary health benefits of this stew?
This stew is an excellent source of fiber and protein due to the variety of legumes and fresh herbs included.
Is this recipe suitable for vegetarians?
Yes, if you use low sodium vegetable broth, the recipe is entirely vegetarian.
What type of noodles are used in Ash Reshteh?
The recipe calls for 6 ounces of whole wheat spaghettini, broken into quarters.
How many servings does this recipe provide?
This recipe is designed to make 6 servings.
What is the significance of serving this during Norooz?
Serving Ash Reshteh during Norooz is a Persian culinary tradition that celebrates the New Year.
What kind of broth can be used for this soup?
You can use either low sodium vegetable broth or chicken stock.
How much olive oil is required in total?
A total of 7 tablespoons of olive oil is used, divided between the soup base and the fried onion topping.
Which fresh herbs are used in the stew?
The stew uses fresh flat-leaf parsley, fresh cilantro, and fresh mint leaves.
What legumes are included in the recipe?
The recipe includes dried lentils, canned chickpeas, canned kidney beans, and canned navy beans.
How long should the lentils simmer?
The lentils should simmer in the broth for 20 minutes before adding the noodles.
How do you prepare the onion garnish?
Thinly slice yellow onions and sauté them in olive oil until golden brown, then stir in chopped mint for one minute.
What role does turmeric play in the recipe?
One teaspoon of ground turmeric is cooked with garlic and scallions to release its flavor and provide color.
When do I add the canned beans?
The canned chickpeas, kidney beans, and navy beans are added during the final 10 minutes of simmering.
Can I use Greek yogurt with this dish?
Yes, a dollop of Greek yogurt is a recommended optional garnish for each serving.
How many cloves of garlic are needed?
The recipe requires 3 minced garlic cloves.
How should the leafy greens be prepared?
You should use 2 packed cups of leafy greens with the thick stems removed and the leaves coarsely chopped.
What is the preparation for the scallions?
The recipe uses 2 bunches of scallions that are chopped and sautéed at the beginning.
How much broth is needed for the soup?
The recipe requires 10 cups of low sodium vegetable broth or chicken stock.
How long do the noodles take to cook in the soup?
The broken spaghettini should simmer in the stew for 10 minutes.
Is this a one-pot meal?
While it is largely prepared in one large pot, a separate frying pan is used to create the crispy onion and mint topping.
What is the texture of the stew?
It is a thick, hearty stew filled with tender legumes, noodles, and a dense concentration of herbs.
How do I prepare the dried lentils?
The dried lentils should be picked through for debris and washed before being added to the pot.
Can I adjust the salt in this recipe?
Yes, the recipe suggests adding salt to taste during the final simmering stage.
How many yellow onions are needed for the topping?
You will need 2 yellow onions, cut in half and thinly sliced.
What is the category of this recipe?
This recipe is categorized as a Stew.
How many ingredients are in this recipe?
There are 17 ingredients listed for this Herbed Persian Ash Reshteh Noodle Stew.
What makes this stew simple to prepare?
Despite its elaborate appearance, it is a straightforward process of layering ingredients and simmering them together.
How much parsley and cilantro are used?
The recipe calls for 1/2 cup of chopped fresh flat-leaf parsley and 1/2 cup of chopped fresh cilantro.
How is the final dish served?
Ladle the soup into bowls and top with a generous spoonful of fried onions, mint, and an optional dollop of yogurt.