Ash ReshtehHerb, Bean, and Noodle Soup
Ash reshteh is a thick Iranian soup of legumes, herbs, and noodles. This version is finished with plain yogurt and mint warmed in oil.
Prep
8h 30m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 120gLentils (rinsed)
- 100gChickpeas (soaked overnight and drained)
- 100gWhite Bean (soaked overnight and drained)
- 150gSpinach (finely chopped)
- 40gFresh Parsley (finely chopped)
- 40gFresh Coriander (finely chopped)
- 20gFresh Dill (finely chopped)
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 5gTurmeric Powder
- 150gVermicelli Noodles (broken into shorter lengths)
Topping
- 4gDried Mint
- 200gPlain Yogurt
Soup
- 30mlVegetable Oil
Topping
- 10mlVegetable Oil
Soup
- 16gSalt
- 2gBlack Pepper
- 2.5lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until golden, then stir in the garlic and turmeric powder.
- 02
Add the chickpeas, white beans, and water. Bring to a boil at 100°C (212°F), then reduce to a gentle simmer at about 95°C (203°F) and cook until the beans begin to soften.
- 03
Add the lentils and continue simmering until all the legumes are tender.
- 04
Stir in the spinach, fresh parsley, fresh coriander, and fresh dill, and cook until the greens soften and the soup thickens slightly.
- 05
Add the vermicelli noodles and cook until tender, stirring often so they do not clump at the bottom.
- 06
Season the soup with the salt and black pepper, then simmer a few minutes longer.
- 07
Warm the dried mint briefly in the vegetable oil just until fragrant; do not let it burn.
- 08
Serve the soup with the plain yogurt spooned on top and the warmed dried mint scattered over each bowl.
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