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Persian Ash-e Reshteh with Herbs and Noodles (Comforting Vegetarian Soup)

Name: Persian Ash-e Reshteh with Herbs and Noodles (Comforting Vegetarian Soup)
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Cuisine: persane
Ingredients: 200 g Persian noodles (reshteh); 200 g Cooked chickpeas; 150 g Cooked red beans; 2 medium Onions; 1 bunch Fresh parsley; 1 bunch Fresh cilantro; 300 g Fresh spinach; 2 tablespoons Flour; 1 teaspoon Turmeric; 3 tablespoons Olive oil; to taste Salt and pepper; 200 g Plain yogurt (for serving); 2 tablespoons Dried mint

Ash-e reshteh is an iconic Persian soup, rich in fresh herbs and legumes. It is traditionally prepared for the Iranian New Year (Nowruz) and symbolizes abundance. You'll love its deep, comforting flavors, combining the freshness of spinach and herbs with the texture of noodles and chickpeas. It's a complete vegetarian dish, perfect for winter evenings or to impress your guests with authentic Persian cuisine. Let yourself be enveloped by its aromas and experience a culinary journey to the heart of Iran.

min(prep + cook 45)

6 servings

kcal

Ingredients

Persian noodles (reshteh)200 g
Cooked chickpeas200 g
Cooked red beans150 g
Onions2 medium
Fresh parsley1 bunch
Fresh cilantro1 bunch
Fresh spinach300 g
Flour2 tablespoons
Turmeric1 teaspoon
Olive oil3 tablespoons
Salt and pepperto taste
Plain yogurt (for serving)200 g
Dried mint2 tablespoons

Instructions

1
Finely chop the onions and sauté them in olive oil with turmeric until golden.
2
Roughly chop the spinach, parsley, and cilantro, add to the onions and let wilt for a few minutes.
3
Stir in the flour off the heat, then add 2 liters of boiling water, chickpeas, and red beans. Bring to a boil and simmer for 20 minutes.
4
Add the reshteh noodles and cook for another 10 minutes until tender.
5
Season with salt and pepper, serve hot with a drizzle of yogurt and a sprinkle of dried mint.
6
Optional: serve with Persian flatbread and crispy fried onions.

#soupe persane #végétarien #herbes fraîches

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