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Persian Noodle Soup Guide

Persian Noodle Soup Guide: Comfort Food for Chilly Nights

This Persian Noodle Soup, or Ash Reshteh, is a comforting, vegetarian dish filled with nutritious legumes and vibrant herbs, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Persian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Aromatic Base
  • 2 tablespoons olive oil Use any neutral oil if unavailable.
  • 1 medium onion Shallots can be used for a milder taste.
  • 3 cloves garlic Fresh garlic is recommended over powdered.
  • 1 teaspoon turmeric Ginger can be used for a different spice note.
For the Soup Base
  • 8 cups vegetable broth Chicken broth can be substituted for a non-vegetarian option.
  • 1 cup lentils Substitute with split peas if desired.
  • 1 cup chickpeas Canned or pre-cooked are convenient options.
  • 1 cup navy beans Can replace with cannellini or black beans.
  • 1 cup kidney beans Any cooked beans can be substituted.
For the Noodles and Greens
  • 1 cup Persian noodles or linguine Break linguine into thirds as a substitute.
  • 2 cups spinach Kale can be used for a heartier option in colder months.
  • ½ cup cilantro Substitute with parsley if preferred.
  • ½ cup parsley Use dried parsley if fresh is unavailable.
  • ½ cup dill Increase if you love dill’s taste; use a smaller amount of dried if necessary.
For Finishing Touches
  • to taste salt Be cautious with salt if using salted broth.
  • to taste black pepper
  • ½ cup sour cream or yogurt For a vegan option, use plant-based yogurt.
  • ½ cup fried onions Can substitute with crispy shallots or omit for a lighter version.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
  2. Next, incorporate 3 minced garlic cloves and 1 teaspoon of ground turmeric into the pot. Stir the mixture for about 1-2 minutes until fragrant.
  3. Pour in 8 cups of vegetable broth, increasing the heat to high until boiling. Once boiling, add 1 cup of lentils, 1 cup of chickpeas, 1 cup of navy beans, and 1 cup of kidney beans.
  4. After 20 minutes, add 1 cup of Persian noodles or linguine, breaking them into thirds if using linguine. Stir gently and let the soup simmer for another 10 minutes.
  5. Once the noodles are cooked, add 2 cups of chopped spinach, along with ½ cup each of chopped cilantro, parsley, and dill.
  6. Finally, season the soup with salt and black pepper to taste. Serve hot in bowls, garnished with a dollop of sour cream or yogurt and a sprinkle of crispy fried onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 54gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 700mgPotassium: 600mgFiber: 15gSugar: 3gVitamin A: 4000IUVitamin C: 25mgCalcium: 80mgIron: 4mg

Notes

For best flavor, prepare the soup a day in advance. Feel free to mix and match beans according to your preference.

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