Ash reshteh (Persian noodle and herb soup)
A thick Persian soup packed with beans, lentils, noodles and a mountain of fresh herbs, topped with kashk, fried onions and mint oil.
- 110 min30 prep · 80 cook
- MediumDifficulty
- 470 kcalper serving
Ingredients
- Vegetable oil6 tbsp
- Onions3
- garlic4 cloves
- Ground turmeric1 tsp
- Vegetable stock2 l
- Brown lentils100 g
- chickpeas, drained (400 g)1 can
- kidney beans, drained (400 g)1 can
- Mixed fresh herbs (parsley, coriander, dill, chives)300 g
- Spinach200 g
- Reshteh noodles or linguine150 g
- Kashk or sour cream150 g
- Dried mint2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Slice the onions and fry them slowly in 4 tbsp oil until deep golden. Set half aside for the topping.
- 2
Add the chopped garlic and turmeric to the pot, then the stock and lentils. Simmer until the lentils are almost soft.
- 3
Add the chickpeas, beans, finely chopped herbs and spinach and simmer, stirring often.
- 4
Break in the noodles and cook until tender; the soup should be thick. Season and stir in half the kashk.
- 5
Warm the dried mint in the remaining oil for a few seconds, without burning it.
- 6
Serve topped with the rest of the kashk, the fried onions and a drizzle of mint oil.
Tips and questions
- What is kashk?
- A fermented whey product with a salty, tangy taste, sold in jars in Middle Eastern shops. Sour cream or thick yogurt with a little salt is a good stand-in.
- Can I use frozen herbs?
- Yes, Persian shops sell ready-chopped frozen ash herbs, and many Iranian cooks use them. Add them straight from frozen.
- Does it keep well?
- Up to 4 days in the fridge, kept without toppings. It thickens a lot, so loosen it with water when reheating.
Enjoy your meal!
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