Description
Ash Reshteh is a traditional Persian soup loaded with fresh herbs, beans, noodles, and tangy kashk (Persian whey), creating a rich, hearty, and aromatic dish. This comforting green soup is celebrated for its complex flavors, nutrient-packed ingredients, and satisfying textures, making it an iconic meal especially during colder months or festive gatherings.
Ingredients
Scale
Beans and Lentils
- 1/4 cup dried chickpeas
- 1/4 cup dried white beans, such as navy or cannellini
- 1 cup dried green or brown lentils
Greens and Herbs
- 2 pounds spinach
- 1 pound cilantro (about 3 large bunches)
- 1 pound Italian parsley (about 3 large bunches)
- 2 large bunches dill
- 1 large bunch chives
- About 20 large fresh mint leaves
Aromatics and Seasonings
- 2 large yellow onions, 1 finely chopped and 1 thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon ground turmeric
- 1 tablespoon dried mint
- Fine sea salt and freshly ground black pepper
Liquids and Oils
- 6 tablespoons plus 1/3 cup extra-virgin olive oil
- 2 quarts chicken or beef stock (preferably homemade), or water
- 1 1/2 cups liquid kashk (Persian sun-dried yogurt or whey), plus 1/2 cup for serving
Noodles
- 8 ounces reshteh (Persian soup noodles)
Instructions
- Soak the Beans: The night before cooking, place chickpeas and white beans in a medium bowl with a generous pinch of salt and 2 cups of water. Cover and refrigerate to soften.
- Prepare the Herbs and Greens: Either the night before or just before cooking, wash and thoroughly dry spinach, cilantro, and parsley using a salad spinner. Roughly chop spinach into large pieces and remove woody ends from herbs. Chop cilantro, parsley, dill, chives, and mint into small, quarter-sized pieces. Store in the fridge if prepared early.
- Sauté Onions and Garlic: In a large Dutch oven or stockpot over medium heat, add 4 tablespoons of olive oil. Once shimmering, add the finely chopped onion with a pinch of salt. Cook, stirring often, until golden and soft, about 16 to 18 minutes. Stir in minced garlic and cook for 1 more minute.
- Add Beans, Lentils, and Spices: Drain soaked beans and add to the pot along with lentils, turmeric, and 1 teaspoon black pepper. Stir for 2 minutes to coat with oil and spices. Add chopped greens and herbs with stock or water. Partially cover and bring to boil, then reduce to simmer for 1 hour. Stir frequently to prevent sticking. Add water if soup is too thick.
- Incorporate Kashk and Noodles: Whisk 1 1/2 cups kashk with a ladle of hot soup to dissolve, then stir back into pot. The soup will turn milky green. Bring to a boil again. Break noodles in half and stir in gently, simmering for 30 minutes until beans and noodles are tender.
- Prepare Garnishes: Heat medium pan over medium-high heat and add 2 tablespoons oil. Add thinly sliced onion with salt and cook, stirring regularly, until caramelized and golden, about 16 to 18 minutes. Drain on paper towels. Wipe pan clean and warm remaining 1/3 cup oil over low heat. Stir in dried mint and remove from heat to steep for at least 5 minutes.
- Thin the Kashk for Serving: Mix remaining 1/2 cup kashk with a few tablespoons water until it achieves a thin, yogurt-like consistency.
- Adjust Consistency and Seasoning: Ensure soup is thick like a hearty chili; thin with water in 1/2 cup increments if thicker. Taste and season with additional salt if needed, balancing salty flavors from noodles and kashk.
- Serve: Ladle soup into bowls. Drizzle with thinned kashk and mint oil then garnish with caramelized onions for a beautiful, flavorful finish.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Using fresh herbs is key to the vibrant flavor of Ash Reshteh; avoid drying or substituting in too much.
- If reshteh noodles are unavailable, substitutes like linguine or vermicelli can be used sparingly.
- Homemade stock provides richer flavor but water can be used as a simpler alternative.
- Kashk is essential for authenticity but can be replaced with sour cream or Greek yogurt mixed with whey for similar texture and tang.
- Stirring regularly while simmering prevents the dense greens from sticking and burning on the pot’s bottom.
- The soup is traditionally thick and dense; adjust with water to your desired consistency.
- Prep Time: 30 minutes (plus overnight soaking for beans)
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Keywords: Ash Reshteh, Persian soup, Persian herbs soup, Persian noodle soup, Ash Reshteh recipe, traditional Iranian soup, hearty green soup, Persian cuisine, vegetarian Persian dishes
