Persian Noodle Soup (Ash Reshteh)
This vibrant dish combines fresh herbs, wholesome beans, and delicate noodles into a nutrient-packed yet satisfying bowl of comfort food.
Ingredients
Base Ingredients
- 1 large onion, finely chopped
- 3 tablespoons olive oil
- 2-3 cloves garlic, minced
- 6 cups vegetable broth (or water)
- 1 cup lentils (green or brown)
- 1 cup chickpeas, rinsed (canned is fine)
Fresh Herbs
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh dill, chopped (or 2 tablespoons dried)
Spices
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
Noodles
- 1-2 cups thin noodles (delicate types preferred)
Serving Options
- as needed sour cream or yogurt (for serving, optional)
- as needed extra herbs for garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add chopped onions and sauté until golden and fragrant, about 5-7 minutes.
- Add minced garlic and sauté for a minute.
Cooking
- Pour in the vegetable broth and bring to a gentle boil.
- Add lentils and chickpeas, cooking for about 15 minutes or until lentils are tender.
- Stir in parsley, cilantro, dill, turmeric, and black pepper, simmerring for another 10 minutes.
- Add the noodles and cook according to package instructions, typically 5-7 minutes.
- Taste and season with salt as necessary.
Serving
- Ladle soup into bowls and top with sour cream or yogurt and fresh herbs.
Notes
Feel free to use dried herbs if fresh ones are not available. The soup develops better flavors overnight, making it great for leftovers. Alternative grains like rice or quinoa can replace noodles for a different variation.