Irani Food & Drinks

Ash-e Reshteh is a beloved Persian soup that celebrates the rich tapestry of Iranian cuisine. This hearty and nutritious dish combines a medley of fresh herbs, legumes, and noodles, creating a flavorful and comforting soup. Traditionally enjoyed during Nowruz (Persian New Year) and other special occasions, Ash-e Reshteh is a symbol of renewal and the arrival of spring. In this recipe, we’ll guide you through the steps to prepare Ash-e Reshteh—a soul-warming soup that invites you to savor the essence of Persian flavors.

Ingredients:

For the Soup Base:

• 1 cup lentils, rinsed
• 1/2 cup chickpeas, soaked overnight
• 1/2 cup navy beans, soaked overnight
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 6 cups vegetable or chicken broth
• Salt and pepper to taste

For the Herb Mixture:

• 2 cups chopped fresh spinach
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh parsley
• 1 cup chopped fresh dill
• 1 cup chopped green onions (both white and green parts)

For the Noodles:

• 1 cup reshteh (Persian noodles) or linguine, broken into small pieces
• 2 tablespoons vegetable oil

For Garnish:

• 1/2 cup kashk (whey) or Greek yogurt
• 2 tablespoons dried mint, crushed
• 2 tablespoons fried onions
• 1 tablespoon vegetable oil

Instructions:

1. Prepare Legumes:
   • In a large pot, combine lentils, soaked chickpeas, navy beans, chopped onion, minced garlic, turmeric, vegetable or chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until legumes are tender (about 45-60 minutes).
2. Add Herb Mixture:
   • Add chopped spinach, cilantro, parsley, dill, and green onions to the pot. Simmer for an additional 15-20 minutes until the herbs are well incorporated.
3. Cook Noodles:
   • In a separate pot, cook the reshteh or linguine according to the package instructions. Drain and toss with 2 tablespoons of vegetable oil.
4. Combine Noodles with Soup:
   • Add the cooked noodles to the soup, stirring gently to combine. Simmer for an additional 10-15 minutes.
5. Prepare Garnish:
   • In a small saucepan, heat 1 tablespoon of vegetable oil. Add crushed dried mint and fry for a minute until fragrant.
6. Serve Hot:
   • Ladle the Ash-e Reshteh into bowls. Drizzle each serving with kashk or Greek yogurt, sprinkle with fried mint, and top with fried onions.

Tips:

• Adjust the consistency of the soup by adding more broth if needed.
• Kashk is a traditional Persian whey product. If unavailable, Greek yogurt can be used as a substitute.

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