Ash Reshteh

Name: Ash Reshteh
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 tbsp olive oil; 1 large onions, diced; 4 garlic cloves, minced; 8 cups vegetable broth; 1/2 cup yellow split peas; 1 lg can canned kidney beans; 1 tsp dried parsley; 1 tsp dried cilantro; 1/2 tsp dried dill; 1/4 tsp turmeric powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup small pasta noodles; 1/2 tsp dried mint, crushed

A hearty Persian herb soup rich with split peas, kidney beans, and noodles, flavored with caramelized onions and dried herbs. Deeply aromatic and warming, this is Persian comfort food.

75 minMediumServes 6280 cal/serving

PersianSoupStovetopVegetarian

Ingredients

2 tbsp olive oil
1 large onions, diced
4 garlic cloves, minced
8 cups vegetable broth
1/2 cup yellow split peas
1 lg can canned kidney beans
1 tsp dried parsley
1 tsp dried cilantro
1/2 tsp dried dill
1/4 tsp turmeric powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup small pasta noodles
1/2 tsp dried mint, crushed

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onions and cook for 5-7 minutes until softened and starting to caramelize.
2

Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3

Add 8 cups vegetable broth and 1/2 cup yellow split peas. Bring to a boil, then reduce heat and simmer for 20 minutes.
4

Drain and rinse 1 lg can canned kidney beans, then add to the pot.
5

Stir in 1 tsp dried parsley, 1 tsp dried cilantro, 1/2 tsp dried dill, and 1/4 tsp turmeric powder. Season with 1/2 tsp salt and 1/4 tsp black pepper.
6

Add 1/2 cup small pasta noodles and simmer for 10-12 minutes until noodles are tender.
7

Taste and adjust seasonings as needed.
8

Just before serving, sprinkle 1/2 tsp crushed dried mint over the soup and stir gently. Serve hot.

Questions

Can I make Ash Reshteh gluten-free?

Yes. The gluten in this entry is 1/2 cup small pasta noodles. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I make Ash Reshteh ahead?

Yes, it takes well to being made ahead. Refrigerate it 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.

Can I halve or double Ash Reshteh?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Persian Roasted Vegetables with Pomegranate side
Shirazi Salad salad
Whole Roasted Cauliflower side

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