How to Make Ash-e-Reshteh (Persian high-protein Noodle Soup)

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs while maintaining texture.

kashk

🥗Healthier: yogurt

💰Cheaper: sour cream

Yogurt provides creaminess with fewer calories.

Welcome to the cooking demonstration of Ash-e-Reshteh, a traditional Persian dish.

Prepare the herbs: chop off the thick stems of the green onions, parsley, and cilantro, and wash them thoroughly.

Use a salad spinner to dry the herbs after washing them.

Chop the herbs finely, one at a time, and place them in a pot.

Add 10 cups of water to the pot with the herbs, ensuring they are submerged.

Cover the pot and cook on medium heat until it starts boiling.

Soak 1 cup of green lentils in hot water for 30 minutes to 2 hours before adding them to the pot.

Cut 1/4 of an onion and set aside for frying; the rest will go into the pot with the lentils.

Add 4 cloves of garlic to the pot along with the lentils and the chopped onion.

Add additional beans (pinto beans, black-eyed peas, garbanzo beans) to the pot.

Add 1 tiny potato to the pot for flavor and tradition.

Use gluten-free spaghetti or linguini, or traditional Persian noodles if not gluten-free.

Chop the onion for garnish and set it aside.

Add spices: 1/4 teaspoon cumin, 1/2 teaspoon pepper, 1/2 tablespoon turmeric, and 1/2 tablespoon salt to the pot.

Mix the ingredients in the pot well and monitor the consistency, adding more water if necessary.

Cook for another 10 to 20 minutes on medium-low heat until everything is well combined and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens