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Persian Noodle Soup (Ash Reshteh)

A comforting and nutritious Persian noodle soup made with herbs, legumes, and noodles, perfect for family dinners or cozy nights in.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Middle Eastern, Persian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup olive oil
  • 8 cups water or vegetable broth
Legumes and Herbs
  • 1 cup lentils (green or brown)
  • 1 cup chickpeas, cooked and drained or canned for convenience
  • 1 cup fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • ½ cup fresh dill, finely chopped
  • ½ teaspoon turmeric
  • 1 package (8 oz) reshteh or substitute with fettuccine if in a pinch
  • Salt and pepper, to taste
Garnishes
  • Sour cream or yogurt for garnish (optional)
  • Kashk (fermented whey) for drizzling can be found in Persian grocery stores or online

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they’re golden and fragrant.
  2. Toss in the garlic and turmeric, and let that simmer for another minute.
Cooking
  1. Stir in your lentils and chickpeas, coating them well with the onion-garlic mixture.
  2. Pour in the water or vegetable broth. Bring it to a boil, then lower the heat and let it gently simmer for about 30 minutes, or until the lentils are soft.
  3. Once the lentils are tender, add the fresh parsley, cilantro, and dill. Stir it all in and let it simmer for another 10 minutes.
  4. Break the reshteh noodles into shorter pieces or use fettuccine as a substitute. Toss them into the pot, ensuring they’re well submerged. Cook according to the package instructions, usually about 7-10 minutes.
  5. Taste your soup and season it with salt and pepper. If you want to add kashk, drizzle it on top and let it meld for a couple of minutes.
Serving
  1. Ladle the soup into bowls, add a dollop of sour cream or yogurt if you like, and garnish with a sprinkle of remaining herbs.

Notes

This soup freezes beautifully! Just store it in an airtight container and consume within three months. If you’re avoiding carbs, feel free to skip the noodles altogether; the soup is delicious on its own with the legumes and herbs.