Asheh Reshteh - Persian Noodle Soup Recipe

Name: Asheh Reshteh - Persian Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, sliced thinly; 6 garlic cloves, minced; 1/3 cup chickpeas; 1/3 cup red kidney beans; 1/2 cup lentils; 2 teaspoons turmeric; 3 cups fresh parsley, packed (about 1 1/2 bunches); 2 cups fresh cilantro, packed (about 1 bunch); 2 cups of fresh mint, packed (about 1 bunch); 20 sprigs fresh chives (green portions of scallions only) or 20 sprigs scallions (green portions of scallions only); 1 1/2 lbs Baby Spinach; 2 ounces noodles, reshteh; 1 tablespoon flour; Garnish; 1 large onion, sliced thinly; 2 tablespoons dried mint; kashk

Servings: persons

2 large onions, sliced thinly
6 garlic cloves, minced
1/3 cup chickpeas
1/3 cup red kidney beans
1/2 cup lentils
2 teaspoons turmeric
3 cups fresh parsley, packed (about 1 1/2 bunches)
2 cups fresh cilantro, packed (about 1 bunch)
2 cups of fresh mint, packed (about 1 bunch)
20 sprigs fresh chives (green portions of scallions only) or 20 sprigs scallions (green portions of scallions only)
1 1/2 lbs Baby Spinach
2 ounces noodles, reshteh
1 tablespoon flour
Garnish
1 large onion, sliced thinly
2 tablespoons dried mint
kashk

1
Saute onion and garlic in a large pot until translucent.
2
Add chickpeas, kidney beans, and turmeric. Saute a few minutes.
3
Add 8 cups water. Season with salt and pepper.
4
Add lentils and herbs to the pot. Cover and cook 10 minutes on low. Stir the pot every so often during the cooking process.
5
Break the reshteh into thirds and add to the pot.
6
Add the spinach. Do this by adding half to the pot, and wait for it to wilt, then add the remaining spinach. Cook 20 minutes. Make sure to stir the pot every so often. (While cooking, start your garnish).
7
Place flour in a small bowl. Take three tablespoons of liquid from the soup and add to the flour. Mix well until there are no lumps. Add this mixture to the soup.
8
Adjust seasonings.
9
Cook for another 30 minutes on low.
10
For the garnish, saute the onions in vegetable oil. Once they turn translucent, lower the head and allow for them to caramelize.
11
Then, add dry mint and allow for the onions to crisp up.
12
To serve, place soup in a bowl, add a tablespoon of the garnish to the center, and a dollop of kashk.

533

kcal

Calories

Fat

106

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: 2 large onions, sliced thinly, 6 garlic cloves, minced, 1/3 cup chickpeas, 1/3 cup red kidney beans, and more.

Yes, Asheh Reshteh - Persian 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!

Asheh Reshteh - Persian Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions