Ash Reshteh Recipe| Persian Noodle Soup| Ashe Reshteh| how to make easy and delicious Soup آش رشته

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs provide flavor at a lower cost.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: pasta

Whole grain noodles add fiber, while pasta is often more affordable.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are a nutritious alternative, and canned beans save prep time.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier, while water with seasoning is budget-friendly.

Heat olive oil and butter/ghee in a large pot over medium heat until shimmering.

Add sliced onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cooked chickpeas, red beans, lentils, and black or white beans, stirring to coat with oil.

Pour in cold water and bring to a boil.

Reduce heat and simmer for 30 minutes, until beans and lentils are tender.

Add chopped spinach, parsley, cilantro, and fresh mint leaves, and cook for another 10 minutes.

Stir in reshteh noodles and cook until tender, about 5 minutes.

Season with ground turmeric, red or black pepper, and salt to taste.

If using, mix egg with yogurt and some water, and stir into the soup.

Serve hot, garnished with dried mint and Kashk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary