Persian Noodle Soup | Ash Reshteh | آش رشته

kashk

🥗Healthier: yogurt

💰Cheaper: sour cream

Yogurt provides a similar tangy flavor with fewer calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more accessible and have a longer shelf life.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: pasta

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

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier and cheaper than store-bought.

Heat 2 tbsp olive oil in a large pot over medium heat.

Sauté diced onion until translucent.

Add minced garlic and cook until fragrant.

Pour in 8 cups of water and bring to a boil.

Stir in lentils, chickpeas, and kidney beans; cook for a few minutes.

Add reshteh and spices (turmeric, black pepper, salt); simmer until noodles are tender.

Stir in chopped fresh herbs (parsley, cilantro, spinach, green onions, dill) and KashK just before serving.

Prepare mint oil by heating 1/4 cup olive oil and adding dried mint.

Prepare fried onions by frying thinly sliced onions in 1/4 cup olive oil until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens