Persian Herb and Noodle Soup (Ash-e-Reshteh)
213 days ago
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This Persian Herb and Noodle Soup, known as Ash-e-Reshteh was always a favorite among my three children and often greeted them at the door of their ameh (aunt). I was a little reluctant to try it, but once I did, I was sold for life.
It usually takes hours to make, but my version takes less than an hour. I think my kids will agree that it’s a close replica.
Chopping the Ingredients
The recipe begins the way most soups do, with sautéed onions. Their sharp flavor is just the beginning of all the goodness that’s about to unfold. Thinly slice them with my favorite knife, the 7-5/8″ Petite Chef.
The same knife can be used to chop all of the spinach, parsley, scallions, dill and mint.
The mix of fresh herbs, brings layers of flavor and aromatics to the soup, making it standout from traditional brothy noodle soups.
The greens will be tossed into the pan after the onions have sautéed and will cook until wilted.
The greens will quickly reduce in volume as they cook and begin to combine for a cohesive palette of flavor.
Making the Ash-e-Reshteh
The soup really starts to come together with the addition of the vegetable stock and lentils. Once they have cooked a bit, chickpeas and kidney beans are added, along with turmeric, salt and pepper.
The noodles are not cooked with the broth and beans. They’re cooked separately and the soup is ladled over them.
What’s nice about ladling the soup over the noodles is that they won’t get overly soft and mushy.
If you want even more flavor, add in an optional pinch of saffron for extra spice and serve topped with plain Greek yogurt and fried onions for an enjoyable combination of flavors.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 bulb roasted garlic
- 5 cups finely chopped spinach
- 1 cup finely chopped fresh parsley
- 1 cup finely chopped scallions
- 1/2 cup chopped fresh dill (or 1/4 cup dried dill)
- 1/2 cup chopped fresh mint (or 1/4 cup dried)
- 6 cups vegetable stock or water
- 1/4 cup brown lentils (make sure to rinse well)
- 1/2 cup canned chickpeas, rinsed
- 1/2 cup canned kidney beans, rinsed
- 1 teaspoon turmeric
- Salt and pepper, to taste
- 1 pound cooked linguine
Directions
- In a large stock pot over medium-high heat, add the oil and sauté the onions.
- Wait for the onions to become translucent (about 4 minutes).
- Remove garlic cloves from bulb and smash them, then add them to the pot, along with the spinach, parsley and scallions.
- Cook until the greens are wilted.
- Add in herbs, stock or water, and lentils
- Bring to a boil and then simmer for 15 to 20 minutes
- Add in additional beans and spices.
- Serve with cooked linguine divided between 6 bowls.
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