ASH RESHTEH (Persian Herb & Noodle Soup) - Cooking with Yousef

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: pasta

Whole grain noodles offer more fiber.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and often healthier.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often less expensive and nutritious.

Heat olive oil in a large pot until hot.

Chop the large onion and sauté until translucent.

Chop garlic and add a portion to the pot, sauté for about 1.5 minutes.

Add soaked lentils, garbanzo beans, and pinto beans to the pot.

Add turmeric and pour in about half a gallon of hot water; let it cook for about 50 minutes.

Chop spinach roughly and set aside.

Chop the fresh herbs finely and set aside.

In a separate pan, heat oil and fry the remaining garlic until golden brown, then remove from heat.

Add more oil to the pan and fry the dry mint, then remove from heat immediately to prevent burning.

Check the pot; add more water if necessary to keep it from drying out.

Add the chopped spinach and herbs to the pot, season with salt, and let it cook for about 10 minutes.

Mix 1 tablespoon of flour with a little water and add it to the pot.

Add the noodles (reshteh or spaghetti) to the pot and cook until tender.

For serving, add kashk if desired, or vinegar for a vegan option, along with the fried garlic and mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens