Ash Reshteh is a beloved Persian dish, known for its comforting warmth and delightful combination of fresh herbs, tender beans, and savory noodles. This nourishing soup is traditionally served during special occasions but is perfect for any time you crave a hearty, flavorful meal. Whether you’re familiar with Persian cuisine or trying it for the first time, Ash Reshteh offers an unforgettable taste of comfort and tradition.
Key Information
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1.5 hours
Number of Servings: 6-8
Serving Size: 1 bowl per person
Nutritional Information (Per Serving)
- Calories: 220 kcal
- Protein: 12g
- Carbohydrates: 34g
- Fat: 4g
- Fiber: 7g
- Sodium: 800mg
Dietary Information:
- Vegetarian (with optional substitution of whey for vegan alternatives)
- Gluten-free (if using gluten-free noodles)
Ingredients List
- 200g (7 oz) fresh or dried reshteh noodles (or substitute with any wide egg noodles)
- 1 cup (180g) kidney beans, soaked overnight
- 1 cup (180g) garbanzo beans (chickpeas), soaked overnight
- 1 medium onion, finely chopped
- 3 tablespoons olive oil or butter
- 6 cups (1.4L) vegetable broth (or beef broth for richer flavor)
- 1/2 cup (120ml) whey (or substitute with plain yogurt for a dairy-free option)
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 4 cups fresh spinach, chopped
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 cup fresh dill, chopped
- 2 tablespoons dried mint, crushed
- 2 cloves garlic, minced
- Fried onions (for garnish)
- Kashk (fermented whey) or extra whey (optional, for added flavor)
Detailed Method of Preparation
Prepare the Beans:
In a large pot, bring the soaked kidney beans and chickpeas to a boil in 6 cups of vegetable broth. Reduce the heat and simmer for about 45 minutes, or until the beans are tender. Skim off any foam that forms on top.Cook the Noodles:
While the beans are cooking, bring a separate pot of water to a boil. Add the reshteh noodles (or substitute with any wide egg noodles) and cook according to package instructions. Drain and set aside.Sauté the Aromatics:
In a large frying pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until golden brown, about 8 minutes. Add the minced garlic, turmeric, cinnamon, black pepper, and dried mint. Cook for an additional 2 minutes, allowing the spices to bloom and release their flavors.Combine and Simmer:
Once the beans are tender, add the sautéed onions, garlic, and spices to the pot with the beans. Stir well. Add the chopped spinach, parsley, cilantro, and dill. Let the mixture simmer for about 15 minutes, allowing the herbs to soften and infuse the broth with their flavors.Add the Whey:
Stir in the whey (or yogurt if using) and the cooked noodles. Let the soup simmer for another 10 minutes to allow the flavors to meld. Adjust the seasoning with salt and pepper to taste.Serve:
Ladle the Ash Reshteh into individual bowls. Garnish with fried onions and a drizzle of kashk (fermented whey) if desired. Serve hot with extra whey or yogurt on the side.
Tips for Culinary Success
- Noodles: Traditional reshteh noodles can be hard to find outside of Persian markets. You can substitute with any wide egg noodles, but be sure to cook them separately before adding them to the soup.
- Flavor Boost: For a richer flavor, add extra kashk (fermented whey) when serving. If you can’t find kashk, plain yogurt will work as a substitute.
- Beans: If you don't have time to soak the beans overnight, you can use canned kidney beans and chickpeas. Just be sure to rinse them thoroughly before adding them to the soup.
- Herbs: Fresh herbs are key to the unique flavor of Ash Reshteh. Don't skimp on the dill, parsley, cilantro, and spinach!
- Vegan Version: Substitute the whey with vegan yogurt or omit it entirely for a dairy-free version. The soup will still be flavorful and satisfying.
Frequently Asked Questions (FAQs)
1. Can I make Ash Reshteh in advance?
Yes, Ash Reshteh tastes even better the next day! The flavors continue to develop, making it an excellent make-ahead meal. Just reheat it on the stove and add a bit more broth if it’s too thick.
2. Is Ash Reshteh gluten-free?
Traditional Ash Reshteh is made with wheat noodles, but you can easily make it gluten-free by substituting with gluten-free noodles. The rest of the ingredients are naturally gluten-free.
3. Can I freeze Ash Reshteh?
Yes, Ash Reshteh freezes well. To freeze, allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat on the stove and add fresh herbs if desired for extra flavor.
4. What can I use instead of whey?
If you don’t have whey (kashk), you can use Greek yogurt or even a dairy-free yogurt for a similar tangy flavor. The soup will still be delicious!