Ash-E-Reshteh (Persian Herbs, Vegetables & Noodle S

Name: Ash-E-Reshteh (Persian Herbs, Vegetables & Noodle Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g chickpeas; 100 g lentils; 100 g navy beans or 100 g kidney beans; 250 g flat wheat noodles; 1/2 cup closely packed fresh coriander, finely chopped; 1/2 cup closely packed fresh spinach, finely chopped; 1/2 cup closely packed fresh chives, finely chopped; 1/2 cup closely packed fresh dill, finely chopped (tips); 1/2 cup closely packed fresh parsley, finely chopped; 1/2 cup oil; 3 tablespoons plain flour; 1 cup buttermilk; 2 tablespoons sour cream; 1/2 teaspoon turmeric; 1/2 teaspoon ground black pepper, to taste; 100 g walnuts (kernels); 1/4 cup crushed dried mint; 1/2 tablespoon salt, to taste; 4 medium onions; 6 cups water; 9 cups water; 1/2 cup water

Servings: persons

100 g chickpeas
100 g lentils
100 g navy beans or 100 g kidney beans
250 g flat wheat noodles
1/2 cup closely packed fresh coriander, finely chopped
1/2 cup closely packed fresh spinach, finely chopped
1/2 cup closely packed fresh chives, finely chopped
1/2 cup closely packed fresh dill, finely chopped (tips)
1/2 cup closely packed fresh parsley, finely chopped
1/2 cup oil
3 tablespoons plain flour
1 cup buttermilk
2 tablespoons sour cream
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper, to taste
100 g walnuts (kernels)
1/4 cup crushed dried mint
1/2 tablespoon salt, to taste
4 medium onions
6 cups water
9 cups water
1/2 cup water

1
Pick over, wash and soak the beans and chickpeas for about 2 hours. In a large pot cook for 40 minutes with 6 cups water. Add salt and pepper.
2
Pick over and wash the lentils and add to the pot and cook for an extra 20 minutes, stirring occasionally.
3
Wash the herbs, drain the water and gently dry with a tea towel, chop finely and put aside.
4
Chop and fry the onions in 1/4 cup of oil until golden. Put half aside for garnish. Add turmeric to the other half and stir-fry for a minute and add it to the soup pot.
5
Add 9 cups of water to the pot. When it boils add the noodles and cook for 5 minutes.
6
In a bowl, gradually add the flour to half a cup of water and blend well.
7
Add this paste and the herbs to the pot and simmer for another 40 minutes.
8
Mix the sour cream and buttermilk and add to the soup and stir. Cook for an extra 2 minutes.
9
Empty the contents of the pot into a soup dish.
10
Stir-fry the dried mint in 1/4 cup of oil for a minute and remove from heat.
11
Garnish with fried mint, walnuts and the remaining fried onions.
12
NOTE:
13
Dried herbs can be used if needed, 10g (3T) of dried herbs is approx equivelent of 100g fresh.
14
Farah included buttermilk and sour cream for this recipe, but in Iran they use whey (Kashk) instead. They dissolve the kashk to make a thick liquid which they then add to the soup.

1270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 100 g chickpeas, 100 g lentils, 100 g navy beans or 100 g kidney beans, 250 g flat wheat noodles, and more.

Yes, Ash-E-Reshteh (Persian Herbs, Vegetables & Noodle Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ash-E-Reshteh (Persian Herbs, Vegetables & Noodle Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions