Aash is the word in Farsi for soup.  Reshteh is the word for noodle in Farsi.  Aasheh Reshteh is a vegetarian Persian noodle soup.  Introducing a highly nutritious, herby noodle soup, loaded with beans, fiber, and flavor.  This iconic Iranian soup is traditionally served at Persian New Year’s celebrations. 

Note:  The Persian new year is called “Noruz”, translated as a ‘new day’ in Farsi).  Although Aash Reshteh is traditionally made and served for the Persian New Year, specifically on the 13th day in which Iranians festival and picnic outdoors (“Sizdah bedar”, Farsi for the 13th day outside), ash is popular any day of the year!   

Nutritional benefits

• fresh, green ingredients loaded with vitamins, minerals, antioxidants, and anti-inflammatory capabilities
• excellent dietary fiber
• good for the digestive system

Aside from its many nutritional benefits, I love making this soup because it’s so easy to put together.  Any combination of herbs, beans, and noodles along with the sauteed onion, garlic and mint topping creates a great aash, Persian noodle soup.  It’s also great if you’re cooking for vegetarians.  Vegans will also love this soup.  Simply skip the kashk or yogurt topping or use a vegan alternative.

Traditionally aash reshteh is made from dry beans, homemade broth, and fresh herbs.  Although it is very delicious when everything is prepared from scratch, I don’t mind opening cans of organic beans or using ready-made vegetable broth to save time.  I do prefer using fresh herbs and spinach when I have time for chopping.

This is an easy soup and there are shortcuts to take.

Shortcuts –

• canned beans vs. dried beans
• frozen spinach vs fresh 
• prepackaged broth vs homemade broth
• precooked lentils
• dried vs fresh herbs

When I have the time I prefer to use fresh herbs and vegetables.  Chopping can be therapeutic and I love the aroma of freshly chopped herbs.  If you don’t mind the stems in your soup, they also have vitamins and fiber so leave them on and just do a quick, coarse chopping.  I do have a chopping tool I sometimes use for onions and chives but again, we don’t go for perfect and rough, coarse chops will blend into the soup divinely.

Choose any variety of your favorite mix of herbs to chop and cook down as a base for Persian noodle soup.  The beans are also easy to customize.  Traditionally, aash reshteh is made with lentils, chickpeas, kidney beans, and a white bean.

Favorite beans for aash reshteh:

• lentils
• chickpeas
• red kidney beans, white kidney beans, or another white bean of choice

Our family prefers a healthy mix of beans including lentils, garbanzos, kidney beans, and sometimes delicious black-eyed peas.  If you choose to cook your own beans,  pre-soak dry beans for faster cooking and easier digestion.  Some stores carry pre-cooked lentils.  I often cook a big batch of lentils (so nutritious!) in advance to sprinkle in salads, bowls, and of course, in aash reshteh.

I love the green freshness of this hearty, healthy soup.  Fresh is best!

Fresh ingredients in this recipe –

• fresh cilantro
• fresh parsley
• fresh green onions or chives
• fresh spinach

As with most Persian dishes, there are so many variations and versions of this recipe.  Some folks like to add fresh dill and/or coriander.  I stick to the easy-to-find parsley and cilantro.

The greener and fresher the better!

One herb that is needed in dry form for this soup is mint.  Dried mint is important to have to sprinkle on the sliced onions and garlic that are fried with a sprinkling of turmeric and salt and transformed to a mouth-watering crispy topping to be added just before serving and enjoying Persian Noodle soup.

Our girls love pasta and hence, I add extra noodles to the pot whenever we have aash reshteh.

As mentioned, reshteh is Farsi for noodle.  Persian noodles ‘reshteh’ noodles are flat flour noodles.  You can find them in middle eastern or Persian markets or order them online.  They are broken up into two or three smaller pieces when used for asheh reshteh.  Linguine noodles are as delicious as Persian reshteh noodles – in fact I can’t taste the difference.  Linguine noodles are very similar in both size and shape to traditional reshteh noodles.  Fettucine noodles are also a substitute for resheh noodles although they are a little wider.  When I can find fresh linguine and fettuccine noodles in the local markets I use those.  Any type of flat noodle is delicious in Persian noodle soup.  Just remember to break up the noodles into smaller pieces before adding it to the pot.

Now I’m getting hungry!  Let’s talk about serving a warm, hearty bowl of Persian noodle soup. 

Toppings for aash reshteh –

• fried garlic, onion, mint, turmeric mixture
• yogurt or kashk (sour cream or yogurt, plain or vegan, may be substituted)

Frying the onions and garlic with dried Persian mint and turmeric creates an aromatic, super delicious, crunchy topping.  It’s my favorite part of the soup!  Persian mint is a bit different than standard mint.  It’s milder and sweeter.  You can order Persian dried mint online HERE.

Aash restheh is also often served with a thick yogurt or kashk.  The yogurt or kashk is either mixed into the soup before serving or added in dollops as a topping.

Kashk is a specialty Persian ingredient.  It’s thick, drained type of yogurt with a specific, salty and umami flavor.  Kashk can be found in middle eastern markets. 

However you serve it, one thing is for sure – your house will smell amazing when you cook up fresh ash reshteh.  You will be surprised at how delicious it is.  Stir in the yogurt with the onions, garlic, and mint, and enter heaven!

Yield: 6

Asheh Reshteh | Persian Noodle Soup

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Ash is the word in Farsi for soup.  Reshteh is the word for noodle in Farsi.  Asheh Reshteh is a vegetarian Persian noodle soup.  Introducing a highly nutritious, herby noodle soup, loaded with beans, fiber, and flavor.  This iconic Iranian soup is traditionally served at Persian New Year's celebrations. 

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 2 tablespoons olive oil
• 2 yellow onions
• 2 cloves garlic
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• black pepper to taste
• 1/2 cup chopped green onions or chives
• 1 bunch (about 2 cups) chopped fresh spinach
• 1 bunch (about 2 cups) chopped fresh cilantro
• 1 bunch (about 2 cups) chopped fresh parsley (or fresh coriander/dill)
• 8 cups organic vegetable broth
• 1 cup cooked lentils
• 1 can garbanzo/chickpeas
• 1 can of kidney beans
• 8 or 9 ounces of reshteh or linguine/fettuccine noodles

Topping

• 1 onion, sliced
• 2 Tablespoons olive oil
• 1/2 teaspoon salt
• 4 cloves (about 4 teaspoons minced) garlic
• 2 Tablespoons dried mint
• 1/4 teaspoon turmeric
• 1 1/2 cups kashk, plain or vegan yogurt, or sour cream

Instructions

1. Dice onion and chop green onions/chives; press and mince the fresh garlic cloves
2. Coarsely chop the spinach and the herbs
3. Drain and rinse canned beans
4. Fry the diced onions and garlic in olive oil with turmeric and salt until onions are translucent, about 3 to 5 minutes
5. Add the green onions and cook another 2 or 3 minutes
6. Add fresh herbs and spinach and cook until wilted, about 2 or 3 more minutes
7. Pour vegetable broth into a large pot
8. Add the onion and herb mixture
9. Add all of the cooked beans
10. Bring the pot to a boil (will take about 10 minutes)
11. Break the noodles into smaller pieces (or cut them if using fresh noodles) and add to the pot
12. Reduce heat to a simmer and cook for about 20 minutes (until noodles are tender)
13. Heat olive oil in a medium pan for the crunchy onion mint topping
14. Cook onion on medium heat until golden brown, about 6 minutes
15. Add garlic and saute another 3-5 minutes
16. Add dried mint and saute another 2 minutes
17. Stir in dried turmeric and salt
18. Serve soup in bowls with kashk, yogurt, or sour cream and top with the fried onion/mint topping

Notes

Due to the noodles and beans, this soup can become thick quickly. Add more broth and/or water as needed. Taste the soup and adjust salt to taste.

For an oversalted soup, stir in yogurt to neutralize the flavors.

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  Sadaf Mint Leaves Cut - Dried mint leaves cut and sifted - Kosher and Halal - No stems (2 Oz)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 909Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 7mgSodium: 928mgCarbohydrates: 152gFiber: 16gSugar: 12gProtein: 39g