Persian Ash Reshteh (Herb Noodle Soup)

Name: Persian Ash Reshteh (Herb Noodle Soup)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1/2 cup dried chickpeas (soaked overnight), drained, rinsed; 1/2 cup dried kidney beans (soaked overnight), drained, rinsed; 1/2 cup green or brown lentils, rinsed; 1/4 cup yellow split peas, rinsed; 1/4 cup olive oil; 2 large yellow onions, thinly sliced; 1 tsp ground turmeric; 2 tbsp dried fenugreek leaves (methi); 4 cups fresh spinach, roughly chopped; 1 cup fresh flat-leaf parsley, chopped; 1/2 cup fresh cilantro, chopped; 4 oz reshteh noodles (or linguine, broken in thirds); 8 cups vegetable broth; 1/2 cup kashk or sour cream (for topping); 2 tsp dried mint; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground

A thick, beloved Persian new-year soup loaded with legumes, fresh herbs, reshteh noodles, and finished with crispy fried onions and kashk (whey). Plan ahead: soak dried beans overnight.

150 minHardServes 6320 cal/serving

Middle EasternSoupStovetopVegetarianLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

1/2 cup dried chickpeas (soaked overnight), drained, rinsed
1/2 cup dried kidney beans (soaked overnight), drained, rinsed
1/2 cup green or brown lentils, rinsed
1/4 cup yellow split peas, rinsed
1/4 cup olive oil
2 large yellow onions, thinly sliced
1 tsp ground turmeric
2 tbsp dried fenugreek leaves (methi)
4 cups fresh spinach, roughly chopped
1 cup fresh flat-leaf parsley, chopped
1/2 cup fresh cilantro, chopped
4 oz reshteh noodles (or linguine, broken in thirds)
8 cups vegetable broth
1/2 cup kashk or sour cream (for topping)
2 tsp dried mint
1.5 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

Heat half the 1/4 cup olive oil in a large pot over medium heat. Add half the 2 large thinly sliced yellow onions and cook, stirring often, for 25-30 minutes until deeply golden and caramelized. Remove and set aside for topping.
2

Add the remaining olive oil to the pot. Add the remaining yellow onions and cook until softened, about 8 minutes. Stir in 1 tsp ground turmeric and cook 1 minute.
3

Add the 1/2 cup drained, rinsed dried chickpeas (soaked overnight), 1/2 cup drained, rinsed dried kidney beans (soaked overnight), 1/4 cup rinsed yellow split peas, and 8 cups vegetable broth. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 40 minutes.
4

Add 1/2 cup rinsed green or brown lentils and continue simmering for 20 minutes until all legumes are very tender.
5

Stir in 4 cups roughly chopped fresh spinach, 1 cup chopped fresh flat-leaf parsley, 1/2 cup chopped fresh cilantro, and 2 tbsp dried fenugreek leaves (methi). Simmer 5 minutes.
6

Add 4 oz reshteh noodles (or linguine, broken in thirds) and cook until tender, about 8-10 minutes. The soup will be very thick; add water if needed. Season with 1.5 tsp salt and 1/2 tsp black pepper.
7

In a small dry pan, briefly toast 2 tsp dried mint over medium heat for 30 seconds.
8

Ladle the soup into bowls. Drizzle with 1/2 cup kashk or sour cream (for topping), top with the reserved caramelized onions, and a pinch of toasted dried mint.

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Questions

How long does Persian Ash Reshteh (Herb Noodle Soup) take?

As written, 150 minutes: 60 of prep and 90 of cooking. The longest single stretch is the hands-off wait in step 3, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What should Persian Ash Reshteh (Herb Noodle Soup) look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until all legumes are very tender.

Is there a substitute for dried fenugreek leaves in Persian Ash Reshteh (Herb Noodle Soup)?

The entry for Persian Ash Reshteh (Herb Noodle Soup) calls for 2 tbsp dried fenugreek leaves (methi). In its place: A little celery leaf with a pinch of fennel seed, or simply leave it out. The flavor is distinctive and the dish still works without it.

Can I make Persian Ash Reshteh (Herb Noodle Soup) dairy-free?

Yes. The dairy in Persian Ash Reshteh (Herb Noodle Soup) is 1/2 cup kashk or sour cream (for topping). Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Is Persian Ash Reshteh (Herb Noodle Soup) vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup kashk or sour cream (for topping). For fully plant-based entries, see the vegan soup collection.

How many calories are in Persian Ash Reshteh (Herb Noodle Soup)?

One serving (the recipe makes 6) is about 320 calories, with 14 g protein, 35 g carbohydrate and 14 g fat, plus 4 g fiber and 185 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Persian Ash Reshteh (Herb Noodle Soup)?

Refrigerate Persian Ash Reshteh (Herb Noodle Soup) 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.

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