Asheh Reshteh - Persian Noodle Soup

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Total Time
1hr 10mins
Prep
10 mins
Cook
1 hr

One of my favorite Iranian soups! This is a hearty and filling vegetarian soup that is enjoyed by many Iranians. You can use dried beans and cook them yourself; however, I use canned beans to save time. Personally, I don't think this dish is complete without the traditional ingredients of reshteh and kashk. Reshteh is an Iranian noodle that is similar to fettuccine, and can be found at most middle eastern markets. Kashk is whey, which can be purchased at middle eastern markets too. This can be substituted with sour cream; however, you are totally missing the full flavor of this dish if you do so. From My Persian Kitchen.

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Ingredients

Nutrition

Directions

  1. Saute onion and garlic in a large pot until translucent.
  2. Add chickpeas, kidney beans, and turmeric. Saute a few minutes.
  3. Add 8 cups water. Season with salt and pepper.
  4. Add lentils and herbs to the pot. Cover and cook 10 minutes on low. Stir the pot every so often during the cooking process.
  5. Break the reshteh into thirds and add to the pot.
  6. Add the spinach. Do this by adding half to the pot, and wait for it to wilt, then add the remaining spinach. Cook 20 minutes. Make sure to stir the pot every so often. (While cooking, start your garnish).
  7. Place flour in a small bowl. Take three tablespoons of liquid from the soup and add to the flour. Mix well until there are no lumps. Add this mixture to the soup.
  8. Adjust seasonings.
  9. Cook for another 30 minutes on low.
  10. For the garnish, saute the onions in vegetable oil. Once they turn translucent, lower the head and allow for them to caramelize.
  11. Then, add dry mint and allow for the onions to crisp up.
  12. To serve, place soup in a bowl, add a tablespoon of the garnish to the center, and a dollop of kashk.