Family Spice Recipe for Persian Noodle Soup (Ash-e Reshteh)

Persian Noodle Soup (Ash-e Reshteh)

For Persian New Year, Norouz, this traditional soup is always served. Noodles are believed to bring good fortune, and it is customary to serve Ash-e Reshteh or any noodles before embarking on something new.

 

Recipe by Family Spice

 

 

 

INGREDIENTS:

  • 2 TBS olive oil
  • 2 medium onions, chopped
  • 2 tsp salt
  • 2 tsp turmeric
  • 1/2 tsp pepper
  • 1 cup parsley, chopped
  • 3/4 cup green onions, chopped
  • 2 1/2 cups spinach, chopped
  • 5 cups of vegetable, beef or chicken stock
  • 6 cups of water
  • 1/2 cup dried lentils
  • 1 15-oz can kidney beans, drained
  • 1 15-oz can navy beans, drained
  • 1 15-oz can garbanzo beans, drained
  • 4 oz flat egg noodles
  • 1/2 cup of sour cream or 1/2 cup of kashk*

 

GARNISH:

  • 1 TBS oil
  • 1 onion, sliced thinly
  • 3 garlic cloves, minced
  • 1 tsp dried mint flakes
  • 1/4 cup of sour cream or 1/4 cup of kashke
  • 1/4 tsp saffron, dissolved in 1 TBS hot water

 

  1. Heat a large stock pot on medium and add:
    • 2 TBS olive oil
  2. When oil has heated, add:
    • 2 medium onions, chopped
  3. Season onions with:
    • 2 tsp salt
    • 2 tsp turmeric
    • 1/2 tsp pepper
  4. When onions start to soften approximately 5-7 minutes, add:
    • 1 cup parsley, chopped
    • 3/4 cup green onions, chopped
    • 2 1/2 cups spinach, chopped
  5. Cook vegetable for 5 more minutes then add:
    • 5 cups of vegetable, beef or chicken stock
    • 6 cups of water
    • 1/2 cup dried lentils
  6. Bring to a boil, then cover pot and simmer for 40 minutes.
  7. Add in:
    • 1 15-oz can kidney beans, drained
    • 1 15-oz can navy beans, drained
    • 1 15-oz can garbanzo beans, drained
  8. If soup is too thick, add more water.
  9. Add to pot:
    • 4 oz flat egg noodles
  10. Cover pot, reduce heat to low and cook for 30 minutes.
  11. Cook until noodles are done, about 10 minutes, stirring occasionally.
  12. In a small bowl mix together completely:
    • 1/2 cup of sour cream or 1/2 cup of kashk*
    • 1/4 cup of soup broth
  13. Pour the mixture back into the pot slowly.
  14. Reheat soup just before serving.
  15. To prepare the garnish, heat a small pan on medium high heat.
  16. Add to the hot pan:
    • 1 TBS oil
  17. Next add in:
    • 1 onion, sliced thinly
  18. Cook until onions start to brown and caramelize, reducing heat to medium to prevent burning. This can take about 15 minutes.
  19. Next add in:
    • 3 garlic cloves, minced
  20. Cook for 2 minutes and remove pan from heat.
  21. Stir in:
    • 1 tsp dried mint flakes
  22. Garnish soup with:
    • onion-mint garnish
    • 1/4 cup of sour cream or 1/4 cup of kashk*
    • 1/4 tsp saffron, dissolved in 1 TBS hot water

 

Family Spice Recipe for Persian Noodle Soup (Ash-e Reshteh)

Family Spice Recipe for Persian Noodle Soup (Ash-e Reshteh)

 

Prep Time: 10 min

Cook Time: 1 hour 20 min

Difficulty: Easy

Servings: 6

Serving Size: approx. 2 cups

Serving Suggestions: Instead of using sour cream or kashk*, in step 12, you can also use 1/4 cup wine vinegar. Just pour directly into the soup. To reduce the amount of gas produced by canned beans, you can also soak the can beans for 1-2 hours prior to cooking. Complete your Norouz menu with: Herb Rice with Fish (Sabzi Pollo ba Mahi), Kookoo-ye Sabzi (herb quiche) and Persian Baklava.

 

 

 

 

 

 

 

 

 

 

 

 

Kashk is whey, the liquid that has been strained from cheese or yogurt during the cooking process. Kashk can be found in Persian specialty stores, or you can substitute it with sour cream.

 

 

 

 

 

 

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