
Ash e Reshteh: A Delicious and Hearty Persian Noodle Soup Recipe
Ash e Reshteh, also known as Persian Noodle Soup, is a thick, flavorful, and incredibly satisfying soup that’s a staple in Persian cuisine. It’s more than just a soup; it’s a complete meal packed with noodles, legumes, herbs, and topped with a variety of flavorful ingredients. This recipe will guide you through creating this comforting and traditional dish in your own kitchen.
## What is Ash e Reshteh?
Ash e Reshteh (آش رشته) is a traditional Persian soup known for its rich flavors and hearty texture. It’s typically made with reshteh (thin noodles), a variety of legumes (beans and lentils), and lots of fresh herbs. A defining feature of Ash e Reshteh is its toppings, which usually include fried onions, fried mint, kashk (a type of dried whey), and sometimes garlic chips. This soup is often served during Nowruz (Persian New Year), special occasions, and in the winter months as a warming and nourishing meal.
## A Soup Steeped in Tradition
Ash e Reshteh is more than just food; it’s a cultural icon in Iran. It’s a dish enjoyed across different regions and social classes, with slight variations in ingredients and preparation techniques. Making Ash e Reshteh is often a communal activity, with families and friends gathering to prepare it together, especially for large events or celebrations. The sharing of Ash e Reshteh symbolizes unity, abundance, and good fortune.
## Why You’ll Love This Recipe
* **Flavorful and Aromatic:** The combination of herbs, spices, and toppings creates a complex and delicious flavor profile.
* **Hearty and Filling:** With noodles, legumes, and plenty of vegetables, this soup is a complete and satisfying meal.
* **Vegetarian-Friendly:** Ash e Reshteh is naturally vegetarian, making it a great option for those following a vegetarian diet. It can easily be made vegan by omitting the kashk topping or using a vegan alternative.
* **Perfect for Gatherings:** It’s a fantastic dish to make for potlucks, parties, or any gathering where you want to share a comforting and flavorful meal.
* **Authentic Taste:** This recipe stays true to the traditional flavors and techniques of making Ash e Reshteh, ensuring an authentic culinary experience.
## Ingredients You’ll Need
Here’s a detailed list of the ingredients you’ll need to make Ash e Reshteh, along with some notes and substitutions:
* **Legumes:**
* 1 cup dried pinto beans, rinsed
* 1 cup dried kidney beans, rinsed
* 1 cup dried chickpeas, rinsed
* 1 cup dried lentils, rinsed
* **Note:** Soaking the beans and chickpeas overnight will shorten their cooking time. You can also use canned beans to save time, but be sure to rinse them well.
* **Noodles:**
* 8 ounces reshteh noodles (Persian noodles), broken into 2-inch pieces. If you can’t find reshteh, you can substitute with fettuccine or linguine.
* **Herbs:**
* 1 cup chopped fresh spinach
* 1 cup chopped fresh parsley
* 1 cup chopped fresh cilantro
* 1 cup chopped fresh dill
* **Note:** The herbs are crucial for the distinct flavor of Ash e Reshteh. Use fresh herbs for the best results.
* **Onions:**
* 2 large onions, thinly sliced
* **Garlic:**
* 4 cloves garlic, minced
* **Kashk:**
* 1 cup kashk (dried whey), diluted with 1 cup of warm water. If you can’t find kashk, you can substitute with sour cream or labneh (strained yogurt), although the flavor will be slightly different.
* **Oil:**
* ½ cup vegetable oil or olive oil
* **Spices:**
* 1 teaspoon turmeric powder
* 1 teaspoon dried mint
* Salt and pepper to taste
* **For Garnishing:**
* Fried onions
* Fried mint
* Kashk
* Garlic chips (optional)
## Equipment Needed
* Large pot or Dutch oven
* Large skillet or frying pan
* Cutting board
* Knife
* Ladle
## Step-by-Step Instructions
Follow these detailed instructions to create a delicious and authentic Ash e Reshteh:
**Step 1: Prepare the Legumes**
1. **Soak the beans and chickpeas:** If using dried beans and chickpeas, soak them in separate bowls of water overnight or for at least 8 hours. This helps to soften them and reduce cooking time. Drain and rinse them before cooking.
2. **Cook the beans and chickpeas:** In a large pot, combine the soaked and rinsed pinto beans, kidney beans, and chickpeas. Add enough water to cover the legumes by several inches. Bring to a boil, then reduce the heat to low and simmer for about 1-1.5 hours, or until the beans and chickpeas are tender. Skim off any foam that rises to the surface during cooking. If using canned beans, skip this step.
3. **Add the lentils:** After the beans and chickpeas are tender, add the rinsed lentils to the pot. Continue to simmer for another 30 minutes, or until the lentils are cooked but still hold their shape. Be careful not to overcook the lentils, as they can become mushy.
**Step 2: Prepare the Onions and Garlic**
1. **Fry the onions:** Heat 1/4 cup of oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they are golden brown and caramelized. This may take about 20-30 minutes. Be patient and don’t rush the process, as the caramelized onions add a lot of flavor to the soup. Remove about 1/4 of the fried onions for garnishing later.
2. **Fry the garlic:** In the same skillet, add the minced garlic and cook for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter. Remove the fried garlic from the skillet and set aside. You can use some of the fried garlic for garnishing, if desired. If using store-bought garlic chips, you can skip this step.
**Step 3: Sauté the Herbs and Spices**
1. **Sauté the herbs:** In the same skillet (or a separate one), add the remaining 1/4 cup of oil. Add the chopped spinach, parsley, cilantro, and dill. Cook, stirring frequently, until the herbs are wilted and fragrant, about 5-7 minutes. This step helps to release the flavors of the herbs.
2. **Add the spices:** Add the turmeric powder and dried mint to the sautéed herbs. Cook for another minute, stirring constantly, until the spices are fragrant. This helps to bloom the spices and enhance their flavor.
**Step 4: Combine and Simmer the Soup**
1. **Add the herb mixture to the legumes:** Pour the sautéed herb and spice mixture into the pot with the cooked legumes. Stir well to combine.
2. **Add the fried onions:** Add the majority of the fried onions (reserving some for garnish) to the pot. Stir well to combine.
3. **Add water:** Add enough water to the pot to reach your desired soup consistency. The soup should be thick but still have enough liquid to simmer properly. Start with about 4-6 cups of water and add more as needed.
4. **Add the reshteh noodles:** Bring the soup to a gentle boil, then add the broken reshteh noodles. Stir gently to prevent the noodles from sticking together. Reduce the heat to low and simmer for about 15-20 minutes, or until the noodles are cooked through and the soup has thickened. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
5. **Add kashk:** Gradually add the diluted kashk to the soup, stirring constantly to prevent curdling. Taste and adjust the seasoning with salt and pepper as needed. Be careful not to add too much salt, as the kashk can be quite salty on its own. Simmer for another 5-10 minutes to allow the flavors to meld together.
**Step 5: Serve and Garnish**
1. **Ladle the soup:** Ladle the Ash e Reshteh into bowls.
2. **Garnish:** Garnish each bowl with fried onions, fried mint, a dollop of kashk, and garlic chips (if using). Feel free to add other toppings, such as chopped walnuts or a drizzle of olive oil.
3. **Serve hot:** Serve the Ash e Reshteh hot and enjoy!
## Tips for Success
* **Soak the legumes:** Soaking the beans and chickpeas overnight or for at least 8 hours will significantly reduce their cooking time and make them easier to digest. If you’re short on time, you can use canned beans, but be sure to rinse them well.
* **Don’t overcook the noodles:** Reshteh noodles cook quickly, so be careful not to overcook them. They should be tender but still have a slight bite.
* **Adjust the consistency:** The consistency of Ash e Reshteh should be thick but still have enough liquid to be considered a soup. Add more water as needed to achieve your desired consistency.
* **Taste and adjust:** Taste the soup frequently throughout the cooking process and adjust the seasoning as needed. The balance of flavors is crucial for a delicious Ash e Reshteh.
* **Be generous with the toppings:** The toppings are an essential part of Ash e Reshteh, so don’t be shy with them! They add flavor, texture, and visual appeal to the dish.
* **Make it vegan:** To make Ash e Reshteh vegan, simply omit the kashk or substitute it with a vegan alternative, such as a cashew cream or a vegan sour cream. Ensure the noodles you use are egg-free.
## Variations and Substitutions
* **Beans:** Feel free to use different types of beans, such as cannellini beans or great northern beans. You can also add other legumes, such as fava beans or black-eyed peas.
* **Noodles:** If you can’t find reshteh noodles, you can substitute with fettuccine or linguine. Just be sure to break them into smaller pieces before adding them to the soup.
* **Herbs:** While the traditional herbs are spinach, parsley, cilantro, and dill, you can experiment with other herbs, such as mint or chives. However, stick to the core herbs for an authentic flavor.
* **Vegetables:** Some recipes include other vegetables, such as carrots, celery, or potatoes. Feel free to add these if you like, but keep in mind that they will change the flavor of the soup.
* **Spices:** You can add other spices, such as cumin, coriander, or chili powder, to give the soup a different flavor profile. However, be careful not to overpower the other flavors.
* **Kashk:** If you can’t find kashk, you can substitute with sour cream or labneh (strained yogurt). However, the flavor will be slightly different.
## Serving Suggestions
Ash e Reshteh is typically served as a main course, but it can also be served as an appetizer or a side dish. It’s often served with a side of bread, such as lavash or pita bread, for dipping. It’s also a popular dish to serve during Nowruz (Persian New Year), as it symbolizes good fortune and abundance.
## Storage Instructions
* **Refrigerate:** Leftover Ash e Reshteh can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb some of the liquid as it sits, so you may need to add a little water when reheating to restore the desired consistency.
* **Freeze:** Ash e Reshteh can also be frozen for longer storage. However, the noodles may become slightly mushy when thawed. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Nutritional Information (Approximate)
*Note: Nutritional information is approximate and may vary depending on the specific ingredients and quantities used.*
* Calories: 400-500 per serving
* Protein: 20-25 grams
* Fat: 15-20 grams
* Carbohydrates: 50-60 grams
* Fiber: 15-20 grams
## Enjoy Your Homemade Ash e Reshteh!
With this recipe, you can now create a delicious and authentic Ash e Reshteh in your own kitchen. Enjoy this hearty and flavorful Persian noodle soup with your family and friends. It’s a dish that’s sure to warm your heart and soul!
## More Persian Recipes to Explore
If you enjoyed this Ash e Reshteh recipe, be sure to check out some of my other favorite Persian recipes, such as:
* [Ghormeh Sabzi: Persian Herb Stew](Link to Ghormeh Sabzi recipe)
* [Fesenjan: Persian Walnut Stew](Link to Fesenjan recipe)
* [Zereshk Polo ba Morgh: Barberry Rice with Chicken](Link to Zereshk Polo recipe)
Bon appétit! (or, as they say in Persian, *Nooshe jān!*)