nowruz-ash-reshteh-soup
Ash Reshteh
Prep Time
2 hrs 30 mins
Cook Time
2 hrs 15 mins
Total Time
4 hrs 45 mins
 

A Persian vegetarian soup that is traditionally made during Nowruz, the Persian New year. 

Course: Soup
Cuisine: Iranian
Servings: 6 people
Author: Tamara at Foodieverse
Ingredients
  • 1 onion diced
  • 1 tsp turmeric
  • 1 cup dried chickpeas soaked overnight
  • 1/2 cup dried red kidney beans soaked overnight
  • 1 cup dried lentils soaked 2 hours
  • 1 tbsp salt
  • 7 1/2 cups water
  • 1 tsp dried mint
  • 1 cup chopped parsley
  • 1 cup chopped coriander
  • 1 cup chopped spring onion (scallion) green parts only
  • 2 cups spinach washed
  • 100 g reshteh (Persian noodles) or substitute with Linguine
  • 1 tbsp flour
  • 1/4 cup fried onions
Garnish
  • Kashk (whey) or Greek yogurt
  • Fried onions
Instructions
  1. Saute onions, add turmeric and cook 1 minute.

  2. Add chickpeas, kidney bean, lentils and salt.

  3. Add water and mint. 

  4. Stir, cover and cook on medium heat for 1 1/2 hours. 

  5. Add parsley, coriander, spring onion and spinach. Cook for 20 minutes. 

  6. Add Reshteh or Linguine, cook another 10 minutes. 

  7. Mix 1 tbsp flour with 4 tbsp stock. Dissolve in soup. 

  8. Add fried onions and stir. 

  9. Serve with Kashk or Greek Yogurt and Fried Onions. Enjoy!