Ash Reshteh - Persian Noodle Soup

Ingredients

• 1 cup (200g) reshteh (Persian noodles) 1 cup (200g) reshteh (Persian noodles)
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 1 cup (200g) cooked lentils 1 cup (200g) cooked lentils
• 2 cups (500ml) vegetable broth 2 cups (500ml) vegetable broth
• 4 cups (1 liter) water 4 cups (1 liter) water
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 cups (100g) spinach, chopped 2 cups (100g) spinach, chopped
• 1 cup (50g) fresh parsley, chopped 1 cup (50g) fresh parsley, chopped
• 1 cup (50g) fresh cilantro, chopped 1 cup (50g) fresh cilantro, chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Greek yogurt, for serving Greek yogurt, for serving
• Fried onions, for garnish Fried onions, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the turmeric, cumin, and coriander to the pot, and stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the vegetable broth and water, and bring the mixture to a boil.
4. 4.
   Add the reshteh, cooked chickpeas, and lentils to the pot. Cook for about 10 minutes, or until the noodles are tender.
5. 5.
   Stir in the chopped spinach, parsley, and cilantro. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low, and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Ash Reshteh hot, garnished with a dollop of Greek yogurt, fried onions, and fresh mint leaves.

Treat your ingredients with care...

• Reshteh (Persian noodles) — Cook the noodles according to the package instructions, but slightly undercook them as they will continue to cook in the soup.
• Fresh herbs — Make sure to wash the herbs thoroughly and chop them finely to release their flavors into the soup.

Tips & Tricks

• For a creamier texture, blend a small portion of the soup and then mix it back into the pot.
• Customize the toppings by adding fried garlic, chopped walnuts, or a squeeze of lemon juice.
• If you prefer a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve Ash Reshteh with warm bread or naan for a complete meal.

Serving advice

Serve Ash Reshteh as a main course, accompanied by a fresh salad and warm bread. Offer additional toppings such as fried garlic, chopped walnuts, and a squeeze of lemon juice for guests to customize their bowls.

Presentation advice

When serving Ash Reshteh, ladle the soup into individual bowls and garnish each serving with a dollop of Greek yogurt, fried onions, and fresh mint leaves. The vibrant green color of the soup, along with the colorful toppings, will make for an appetizing presentation.