Welcome to Ash Reshteh, a one pot Persian noodle soup filled with fresh herbs, leafy greens, and legumes. Traditionally eaten on Persian New Year, it's jam packed with flavor and comes straight to you from my childhood kitchen!
Fried crispy onions, fried dried mint, extra dollop kashke or sour cream / thick yogurt
Instructions
In a large pot, saute the diced onion with 1 tablespoon of olive oil over a low heatOnce lightly golden brown, add the diced garlic, turmeric, dried mint and the 2nd tablespoon of olive oil. Saute for 3-5 minutes until aromatic and fragrant
Add the vegetable broth and 4 cups of water, season well with salt and pepper and bring to a boil over medium heatIf using dried chickpeas and kidney beans that have been soaked overnight, add these in now. Allow to simmer slowly for 30 minutes (lid on)
After 30 minutes, reduce back to low heat, add the dried lentils and simmer for 15 minutes (lid on)
Whilst the broth is simmering, prepare the fresh herbs. Disregard any coarse stems but finely chop the remaining stems of the parsley, cilantro, green onions and spinach. Roughly chop all of the leaves
Add all of the fresh herbs and spinach and simmer for 30-40 minutes until all the greens are cooked through and wilted (lid on)If using canned chickpeas and kidney beans, add these in now
Break the noodles into 3 even pieces and add them to the broth to cook as per the package instructions. They should be fully cooked through and not al dente*Note if the broth is too thick, you can add 1-2 cups of water if needed. Ensure to taste the broth and legumes to ensure they are cooked and season if needed
Add the kashk, sour cream or Greek yogurt and stir through until the broth is nice and creamy. Add a good squeeze of lemon juice and allow to cook for a few minutes Serve up your delicious Ash Reshteh with an optional garnish of crispy fried onions, fried dried mint oil and dollop of kashk / sour cream or yogurt and enjoy this bowl of Persian comfort food!
⭐️Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
When using liquid kashk, it typically comes in a jar and might still be quite thick. Add 1-2 tablespoons of boiling water and whisk to create a thick sauce consistency
If using dry kashk, dissolve with boiling water and whisk together to create a thick sauce consistency
As a substitute to kashk, use ¾ sour cream or thick Greek yogurt. I have used Greek yogurt in this recipe