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

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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.

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Questions

How long does Ash Reshteh take?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 3 (20 minutes): "Bring to a boil, then reduce heat and simmer for 20 minutes."

Can I speed up the caramelized onions in Ash Reshteh?

Step 1 reads: "Add 1 large diced onions and cook for 5-7 minutes until softened and starting to caramelize." Not by much. Step 1 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

Is there a substitute for cilantro in Ash Reshteh?

The entry for Ash Reshteh calls for 1 tsp dried cilantro. 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 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 Reshteh uses 1 lg can canned kidney beans.

Can I make Ash Reshteh gluten-free?

Yes. The gluten in Ash Reshteh 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.

How many calories are in Ash Reshteh?

One serving (the recipe makes 6) is about 280 calories, with 12 g protein, 48 g carbohydrate and 4 g fat, plus 8 g fiber and 680 mg sodium.

Serve it with

Persian Roasted Vegetables with Pomegranate side
Shirazi Salad salad
Gigantes Plaki (Baked Giant Beans in Tomato) side

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