Persian Herb and Yogurt Noodle Soup (Ash-e Reshteh)
Ash-e Reshteh is the soul of Persian cuisine in a comforting bowl. Imagine a hearty soup, almost a complete meal, where long flat noodles swim in a fragrant broth of fresh herbs – spinach, parsley, cilantro, dill, and mint. Lentils and chickpeas add texture and protein, while the yogurt and scallion sauce brings a tangy freshness that balances the mild spices. This traditional dish is often prepared for the Persian New Year (Nowruz), symbolizing prosperity and renewal. As you taste it, you'll travel straight to the bazaars of Tehran, where the aromas of herbs and spices fill the alleys. A complete vegetarian dish, comforting and full of authentic flavors.
Ingredients
- Reshteh (Persian flat noodles)250 g
- Fresh spinach300 g
- Fresh parsley (chopped)100 g
- Fresh cilantro (chopped)100 g
- Fresh dill (chopped)50 g
- Fresh mint (chopped)30 g
- Green onions (scallions)6 stalks
- Plain yogurt500 g
- Garlic4 cloves
- Onions2 large
- Cooked chickpeas200 g
- Green lentils100 g
- Olive oil4 tbsp
- Turmeric1 tsp
- Salt1 tsp
- Black pepper½ tsp
Instructions
- 1
Soak the green lentils in cold water for 30 minutes, then drain. Finely chop the onions and green onions. Chop all the fresh herbs.
- 2
In a large pot, heat the olive oil over medium heat. Add the onions and sauté until golden. Add the crushed garlic and turmeric, stir for 1 minute.
- 3
Pour in 1.5 liters of water, add the drained lentils and chickpeas. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
- 4
Break the reshteh noodles into 5 cm pieces and add them to the pot. Add the washed spinach and all the chopped herbs (parsley, cilantro, dill, mint). Season with salt and pepper, cook for 15 minutes over low heat.
- 5
Meanwhile, prepare the yogurt sauce: in a bowl, mix the plain yogurt with a pinch of salt and the chopped green onions. Refrigerate.
- 6
Serve the soup hot in bowls, top with a generous spoonful of yogurt sauce. Drizzle with olive oil and garnish with a few fresh mint leaves.
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