Persian Noodle Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 350

Dietary: Vegan

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.

Directions

1
Thinly slice the onions.
2
Heat oil in a large pot over medium heat and brown the onions until soft and translucent.
3
Add salt, pepper, and turmeric to the onions, stirring to combine.
4
Pour in the water and add the soaked kidney beans, navy beans, and chickpeas.
5
Bring the mixture to a boil, skimming off any foam that rises to the surface.
6
Reduce the heat to low, cover the pot, and simmer for 45 minutes.
7
Add the lentils and beef broth to the pot.
8
Continue cooking for 55 minutes.
9
Add the chopped chives (or scallions), dill, parsley, spinach, and diced beet.
10
Continue cooking, stirring occasionally, for 1.5 hours or until all beans are tender.
11
Taste and adjust seasoning, adding more water if the soup is too thick.
12
Add the noodles and flour, stirring occasionally, and cook for about 10 minutes until noodles are tender.
13
Stir in the liquid whey (or vinegar) until well mixed.
14
Serve hot in bowls.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 450mg19%
Total Carbohydrate 55g19%
Dietary Fiber 12g48%
Sugars 4g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/persian-noodle-soup/