Jesse's Leafy Feasts logo
Language:
Ash Reshteh

Ash Reshteh

A comforting Persian herb, legume, and noodle soup finished with yogurt, lemon, and crispy toppings.

Ash Reshteh is a hearty Persian soup built with legumes, greens, and noodles. This version is rich with fresh herbs and spinach, then finished with Greek yogurt and lemon for a creamy, bright bowl.

Ingredients

  • 1 large onion, diced
  • 4 large garlic cloves, diced
  • 1-2 tsp turmeric powder
  • 100 g dry chickpeas, soaked overnight (or 1 can, 400 ml)
  • 100 g dried kidney beans, soaked overnight (or 1 cup canned kidney beans)
  • 100 g dried green lentils (or 1 can)
  • 1 bunch fresh parsley (about 60 g)
  • 1 bunch fresh cilantro/coriander (about 60 g)
  • 30 g fresh mint
  • 400 g fresh spinach
  • 4 green onions
  • 120 g udon noodles or linguine
  • 100 ml Greek yogurt
  • 1 L vegetable broth
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon
  • Salt and black pepper, to taste
  • 1 extra onion, thinly sliced (for crispy fried onions)
  • Crispy chili oil, for serving

Instructions

  1. For an optional garnish, heat 1 tbsp extra virgin olive oil in a small pan over medium heat, then fry the thinly sliced extra onion until golden and crispy. Set aside.
  2. Heat the remaining 1 tbsp extra virgin olive oil in a large pot over low-medium heat. Add the diced onion and saute until lightly golden.
  3. Add the diced garlic and turmeric powder, then saute for 3-5 minutes until aromatic.
  4. Add the vegetable broth, season with salt and black pepper, and bring to a gentle boil.
  5. If using soaked dry chickpeas and soaked dry kidney beans, add them now. Cover and simmer for 30 minutes.
  6. Add the dried green lentils (if using dry lentils), cover, and simmer for 15 minutes.
  7. Finely chop the parsley, cilantro/coriander, mint, spinach, and green onions.
  8. Add all chopped herbs and spinach, cover, and simmer for 30-40 minutes until the greens are wilted and the legumes are tender.
  9. If using canned chickpeas, canned kidney beans, or canned lentils, add them now and simmer for 10 minutes to heat through.
  10. Break the udon noodles or linguine into shorter pieces and cook in the soup until fully tender according to package directions.
  11. If the soup becomes too thick, add a little water as needed. Taste and adjust salt and black pepper.
  12. Stir in the Greek yogurt and the juice of 1/2 lemon, then simmer for a few minutes until creamy.
  13. Serve hot with crispy fried onions and crispy chili oil.

Comments

No comments yet.