Textual Chef Textual Chef

Ash-e Reshteh

A thick Persian noodle soup packed with fresh herbs, legumes, fried mint, and tangy liquid whey.

85 minMediumServes 6380 cal/serving

Middle EasternSoupStovetopVegetarianHigh FiberHalal-friendlyKosher-styleNut-FreeEgg-FreeSoy-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 1 can canned chickpeas, drained
  • 1 can canned kidney beans, drained
  • 1/2 cup brown lentils, rinsed
  • 2 yellow onions, sliced
  • 6 garlic cloves, minced
  • 4 cups fresh spinach, chopped
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh chives, chopped
  • 8 oz reshteh noodles, broken
  • 2 tbsp dried mint
  • 1 tsp ground turmeric
  • 1/2 cup liquid kashk
  • 1/4 cup olive oil
  • 8 cups water
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. 1

    Heat 1/4 cup olive oil in a large pot over medium heat and saute 2 sliced yellow onions until golden brown.

  2. 2

    Add 6 minced garlic cloves and 1 tsp ground turmeric, stirring for 1 minute until fragrant.

  3. 3

    Reserve half of the fried onion mixture for garnish, then pour 8 cups water into the pot.

  4. 4

    Add 1/2 cup rinsed brown lentils, 1 tsp salt, and 1/2 tsp black pepper, bring to a boil, then cover and simmer for 20 minutes.

  5. 5

    Stir in 4 cups chopped fresh spinach, 1 cup chopped fresh parsley, 1 cup chopped fresh cilantro, 1 cup chopped fresh chives, 1 can drained canned chickpeas, and 1 can drained canned kidney beans, then cook uncovered for 15 minutes.

  6. 6

    Add 8 oz broken reshteh noodles and simmer for 10 to 15 minutes until noodles are tender and soup thickens.

  7. 7

    Saute 2 tbsp dried mint in a small pan with a splash of oil for 30 seconds to make mint oil.

  8. 8

    Ladle soup into bowls and garnish with 1/2 cup liquid kashk, reserved fried onions, and mint oil.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

How long does Ash-e Reshteh take?

As written, 85 minutes: 25 of prep and 60 of cooking. The longest single stretch is step 4 (20 minutes): "Add 1/2 cup rinsed brown lentils, 1 tsp salt, and 1/2 tsp black pepper, bring to a boil, then cover and simmer for 20 minutes."

How do I know when Ash-e Reshteh is done?

Go by the cues in the method rather than the clock. Step 6: cook until noodles are tender and soup thickens.

Is there a substitute for cilantro in Ash-e Reshteh?

The entry for Ash-e Reshteh calls for 1 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use dried beans instead of canned in Ash-e Reshteh?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Ash-e Reshteh uses 1 can canned chickpeas, drained.

How many calories are in Ash-e Reshteh?

One serving (the recipe makes 6) is about 380 calories, with 16 g protein, 58 g carbohydrate and 10 g fat, plus 12 g fiber and 650 mg sodium. The figures are estimates computed from the ingredient list.

How long does Ash-e Reshteh keep?

Refrigerate Ash-e Reshteh for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Middle Eastern entries

All Middle Eastern recipes · All Soup recipes · All Noodles recipes