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How to Make Ash Reshteh (Persian Noodle and Bean Soup) - A Step-by-Step Guide

Ash Reshteh is a traditional Persian dish that has been enjoyed for centuries. This hearty noodle and bean soup is packed with flavors and textures that are sure to leave you satisfied. It is a popular dish in Iran and is often enjoyed during special occasions and gatherings.

What makes Ash Reshteh so unique is its combination of simple, yet flavorful ingredients. The soup is made with a base of mixed beans, lentils, and a variety of fresh herbs and greens. The addition of reshteh (Pe...

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Ingredients

  • ⅓ cup dry chickpeas (garbanzo beans)
  • ⅓ cup dry kidney beans
  • 2 tablespoons olive oil, divided, or as needed
  • 1 large red onion, thinly sliced
  • 1 tablespoon dried mint
  • 2 large yellow onions, thinly sliced
  • 6 cloves garlic, or to taste, minced
  • 2 teaspoons ground turmeric
  • 6 cups vegetable stock
  • 3 bunches scallions, chopped (green parts only)
  • 3 cups packed chopped fresh parsley
  • 2 cups packed chopped fresh cilantro
  • 2 cups packed chopped fresh mint
  • ½ cup dry lentils
  • ½ pound linguine pasta
  • 1 pound fresh spinach, chopped
  • 1 tablespoon all-purpose flour
  • salt and fresh ground pepper to taste
  • 1 cup Greek yogurt

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 40 mins
  • Additional Time: 8 hrs
  • Total Time: 12 hrs
  • Servings: 6

  • Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
  • Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
  • Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
  • Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
  • Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
  • Serve soup with yogurt and fried red onions.

    • Nutrition

    475 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 8mg
    • Sodium: 434mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 17g
    • Total Sugars: 11g
    • Protein: 23g
    • Vitamin C: 101mg
    • Calcium: 296mg
    • Iron: 11mg
    • Potassium: 1632mg

    Categories

    Soup recipes
    Noodle recipes
    Bean recipes
    Vegetarian recipes
    Iranian recipes