Ash Reshteh is a beloved Persian comfort food that brings warmth and nourishment to the table. This rich and hearty soup features a complex blend of kidney beans, navy beans, chickpeas, and lentils simmered until tender in a savory broth. The addition of fresh herbs like dill, parsley, and chives provides a bright, aromatic contrast to the earthy legumes. A whole beet adds a subtle sweetness and vibrant color, while Persian noodles (reshteh) give the dish its characteristic texture. Finished with a tangy drizzle of kashk (whey) or vinegar, this vegan-friendly meal is perfect for cold evenings or festive gatherings. It’s deeply satisfying, packed with plant-based protein, and offers a beautiful balance of savory, tangy, and fresh flavors in every spoonful.
Persian Noodle Soup
Description
Ash Reshteh is a beloved Persian comfort food that brings warmth and nourishment to the table. This rich and hearty soup features a complex blend of kidney beans, navy beans, chickpeas, and lentils simmered until tender in a savory broth. The addition of fresh herbs like dill, parsley, and chives provides a bright, aromatic contrast to the earthy legumes. A whole beet adds a subtle sweetness and vibrant color, while Persian noodles (reshteh) give the dish its characteristic texture. Finished with a tangy drizzle of kashk (whey) or vinegar, this meal is perfect for cold evenings or festive gatherings. It is deeply satisfying, packed with plant-based protein, and offers a beautiful balance of savory, tangy, and fresh flavors in every spoonful.Ingredients
Directions
-
Thinly slice the onions.
-
Heat oil in a large pot over medium heat and brown the onions until soft and translucent.
-
Add salt, pepper, and turmeric to the onions, stirring to combine.
-
Pour in the water and add the soaked kidney beans, navy beans, and chickpeas.
-
Bring the mixture to a boil, skimming off any foam that rises to the surface.
-
Reduce the heat to low, cover the pot, and simmer for 45 minutes.
-
Add the lentils and beef broth to the pot.
-
Continue cooking for 55 minutes.
-
Add the chopped chives (or scallions), dill, parsley, spinach, and diced beet.
-
Continue cooking, stirring occasionally, for 1.5 hours or until all beans are tender.
-
Taste and adjust seasoning, adding more water if the soup is too thick.
-
Add the noodles and flour, stirring occasionally, and cook for about 10 minutes until noodles are tender.
-
Stir in the liquid whey (or vinegar) until well mixed.
-
Serve hot in bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 30.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 1.3g6%
- Sugars 3.2g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soaking the dried beans overnight or for at least 2 hours reduces cooking time and improves digestibility.
Kashk (liquid whey) provides a traditional tangy flavor. If unavailable, wine vinegar or lemon juice can be used as a substitute, though the flavor profile will differ slightly.
Persian noodles (reshteh) are thick, flat noodles made from wheat and chickpea flour. Linguine or fettuccine can be used as a substitute if reshteh is not available.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
The recipe calls for beef broth, but for a vegan version, substitute with vegetable broth or water.
