This post may contain affiliate links. Please read our disclosure policy.
Ashe Reshteh is a delicious Persian Noodle soup loaded with beans, lentils, noodles, and fried onions. A hearty soup that’s sure to warm you up!
Ash-e Reshteh is a classic Iranian soup recipe that’s nutrient-dense. Loaded with greens like baby spinach, mint, green onions, parsley, and other fresh herbs.
But that’s not all, it’s also loaded with fiber-ful beans like navy beans or red kidney beans, along with green or brown lentils. We’ll cook the noodles right in the soup and then finish it with a mint and garlic oil as well as a sprinkling of caramelized onions.
I’m having a moment with them obviously, as they also made it as a condiment on my Golden Chicken and Lentil Soup as well.
I love that Ash Reshteh is made during Persian New Year (Nawroz) The long noodles are said to bring good fortune to the many paths of life.
Ingredients for Ashe Reshteh
- Onions: use 2 whopping cups of thinly sliced onions. It works best if you slice them on a mandoline. They fry up in roughly the same amount of time that way.
- Garlic: You’ll need a total of 18 cloves of garlic for this recipe.
- Oil: we’ll use a few tablespoons to fry the onions and some of the dried mint oil. Use avocado, olive, or vegetable oil here.
- Seasonings and herbs: we’ll use ground turmeric, black pepper, as well as some dried dill (fresh dill works too) and some dried mint. All of these ingredients can easily be found at middle eastern supermarkets or online.
- Beans: I like to use canned chickpeas and red kidney beans for this to make this recipe in under an hour. Feel free to use dry beans and cook them in a pot if you’d like. You can also swap the beans for pinto beans, navy beans, etc.
- Dry Lentils: I use brown lentils as that is typically what I have in my pantry. Green lentils work too.
- Chicken broth: or you can use vegetable broth. If you want you can also swap this with 8 cups of water and use a few bouillon cubes to flavor the ashe reshteh.
- Fresh Herbs:cilantro, chives, parsley, grene onions or scallions, are just some of the chopped herbs that work well in this recipe.
- Spinach: I use a box of baby spinach to give this recipe plenty of nutritional benefits. Feel free to use more or less spinach to your liking.
- Wheat Noodles: In the past, I’ve made this recipe with up to 8 ounces of noodles. But after making it 6 times during recipe testing, we preferred the batches with less noodles, especially with leftovers the next day. Feel free to increase this amount if you want to have more noodles running through your soup.
- Kashk/ yogurt/ sour cream: Kashk of fermented yogurt is what is used to make Ashe Reshteh. This ingredient can be difficult to find, so feel free to swap for greek yogurt, or my preference, sour cream.
How to Make Persian Noodle Soup
- Caramelized the onions. Start by adding the onions to a large soup pot with a glug of oil over medium heat. Sweat the onions down and allow them to caramelize until they release all their flavour. Remove some of the onions for the topping, you can leave the rest in the souppot as the base.
- Bloom the spices. Add the garlic and let it cook in the oil before you season with turmeric and black pepper.
- Simmer the beans and lentils. add the drained beans, lentils, and chicken stock. Bring the souppot to a simmer before adding in all of the greens. Allow the soup to simmer with a lid for 15 minutes or until the lentils are slightly softened.
- Saute the garnish. make the sautéed mint oil while the soup cooks. Add the remaining oil to a small pan and let it heat through. Cook the garlic to remove that harsh bite, then add the mint off the heat. Save this to finish the soup with at the end.
- Whisk the kashk. Add the kashk to a bowl. Then ladle a few tbsp of soup and whisk to combine. Do this twice then set aside until the soup is almost done.
- Add the noodles. Bring the soup back to a boil, add the noodles and allow them to cook to the package instructions. Then stir in the kashk. Taste and adjust with salt as needed.
- Serve the soup. Ladle the soup into bowls, top with the mint oil and the caramelized onions and serve warm.
If you like this recipe, you might also like
- Persian Chicken Kebabs
- Cranberry Rice Pilaf
- Ghormeh Sabzi (Persian Herb Stew)
- Homemade Beef Shawarma
- Kofta Pita Sandwiches
Ashe Reshteh (Persian Noodle Soup)
Ashe Reshteh is a delicious Persian Noodle soup loaded with beans, lentils, noodles, and fried onions. A hearty soup that's sure to warm you up!
Equipment
Ingredients
Ashe Reshteh
- 2 cups yellow onions thinly sliced
- 3 tablespoons olive oil
- 10 cloves garlic minced
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper
- 2 (15 ounce) can chickpeas rinsed and drained
- 1 (15-ounce) can red kidney beans rinsed and drained (or navy/cannellini)
- ¼ cup brown or green lentils rinsed
- 8-9 cups chicken stock (or vegetable) low sodium
- 5 ounces baby spinach roughly chopped
- 1 bunch Italian parsley roughly chopped
- 1 bunch cilantro roughly chopped
- 2 teaspoons dried dill use a small bunch if fresh (about 2 tbsp)
- 4-5 green onions thinly sliced
- 4 ounces wheat noodles or linguine
- ½ cup kashk plus more for topping (or yogurt/sour cream)
Garnish
- 3 tablespoons avocado oil
- 8 cloves garlic minced
- 2 tablespoons dried mint
Instructions
- CARAMELIZE: In a large pot, add the oil over medium heat. And the thinly sliced onions, and saute, stirring frequently for 16-20 minutes or until golden brown. Remove ⅓ of the onions to a paper towel-lined plate and set aside for garnishing.
- BLOOM: Add the garlic to the remaining onions in the soup pot and cook for 30-60 seconds. Then add the turmeric and black pepper and allow it to bloom in the oil.
- SIMMER: Add drained chickpeas, kidney beans, lentils, and 8 cups chicken stock. Bring the soup to a boil. Once boiling, add the spinach, parsley, cilantro, dill, and green onions (or dill). Once it comes back to a simmer, lower the heat to low. Cover with a lid and let cook for 10 minutes or until the beans soften a bit more and the greens wilt down.
- SAUTE THE GARNISH: To a small frying pan, add the oil for the garnish with the minced garlic over medium heat. Once sizzling, saute for 45-90 or until golden and fragrant. Then remove the pan from the heat, add the dried mint and stir to combine. Remove the garlic and mint mixture to a bowl. You can add this to the soup at the end, or to individual bowls.
- KASHK: Add the kashk/yogurt to a medium bowl. Then ladle hot soup over the kashk as you whisk to thin it out. Add a second ladle of soup to the kashk/yogurt. Set aside for now.
- ADD NOODLES: Remove the lid of the soup pot, kick the heat up to high. Once boiling, add the noodles to the soup and stir to keep from sticking. Cook for 10-12 minutes or until the noodles are soft. Then stir the kashk/yogurt into the soup pot. Once the soup comes back to a simmer, check to see if it need more chicken broth. If so, add the remaining cup. Then taste and adjust with more salt as needed.
- SERVE: You can add the prepared garlic mint oil to the soup pot and stir to combine, or you can add the garlic garnish to individual bowls along with the caramelized onions. Serve drizzled with additional kashk if desired.
Nutrition
Calories: 517kcal | Carbohydrates: 61g | Protein: 23g | Fat: 22g | Fiber: 13g | Sugar: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
