Persian Herb And Noodle Soup - Aash Reshteh

Aash Reshteh is a classic Persian noodle soup with herbs and beans. Traditionally prepared to welcome the Persian New Year, this is the ultimate cold-weather recipe to warm your soul. The combination of fresh herbs, beans, and noodles, makes this balanced soup one of the most satisfying dishes that you will ever try. There are quite a number of steps if you were to make this soup from scratch. Here we use our Ghormeh Sabzi herb base as a shortcut. Aash Reshteh is cooked with whole wheat noodles, I suggest using rice noodle or any other egg-less noodle of your choice.
Persian Herb And Noodle Soup - Aash Reshteh
Herb Stew
Herb Stew
Herb Stew
Rating: 4.57 out of 5 (23)
$8.40
Middle Eastern 30-Minute Meal Base Collection
Middle Eastern 30-Minute Meal Base Collection
$42.00 $50.00
Save $8.00

INGREDIENTS:

  • 1 Cup of Mixed Cooked Beans ( Chickpeas & Beans)
  • 1 Cup of Cooked Lentils
  • 1 Exotic Bazaar Persian Herb Stew Meal Base
  • 1 Tsp Turmeric
  • 2 Large Onions Chopped + 3 Tbsp cooking oil for frying
  • 3 Cloves of Garlic Sliced
  • 2 Tbsp Chopped mint or Dried Mint + 2 Tbsp cooking oil
  • 250g Frozen Spinach
  • 100g of Whole Wheat or Soup Noodle
  • 2 to 3 Tbsp Sour Cream (or Whey Kashk if you have it at hand)
  • 3 Tbsp Lemon Juice
  • Salt & Pepper
  • 1 Shot Saffron Bloom (Optional) - Powdered saffron brewed in boiling water

METHOD:

Step 1 - Prepare the garnish

  1. Fry your chopped garlic until browned and set aside to use as the garnish
  2. In a large pot add oil and fry the onions until golden. Add the turmeric and fry for few more minutes. Set aside half of the onions to use as garnish
  3. Heat up 3 tbsp of oil, turn the heat off and add the dried mint to the oil. 

Step 2- Prepare the soup

  1. In a medium pot, empty the cans of cooked beans and cooked lentils including its water. 
  2. Add in one pack of  Exotic Bazaar Ghormeh Sabzi 
  3. Add half the fried onions.
  4. Add the frozen spinach.
  5. Add about 1L of boiling water to the pot enough to cover the ingredients.
  6. Bring everything to boil and lower to simmer for 20 minutes stirring occasionally.
  7. Break the noodles into half pieces and add them to the soup. (Yes we break the noodles, this is not pasta don't worry)
  8. Let the noodles cook for about 10 minutes. Stir occasionally so they don't stick together.
  9.  then remove from heat and set aside.
  10. Check the soup, if it is too thick you can add some more boiling water.

Step 3 - Garnish & Serve
- Mix the sour cream with 1 tsp of salt and the lemon juice
- Serve Aash Reshte in a large bowl and garnish with the fried onions, garlic, mint, and the sour cream mix.
- If you want to be fancy, top with a shot of saffron bloom.

Persian Herb And Noodle Soup - Aash Reshteh



TIPS:
- Feel free to change the selection of beans based on what you have already in your pantry.
- Traditionally Aash Reshteh is made with Persian whole wheat noodles, you can use any kind of thick noodles as an alternative such as udon noodles or thick rice noodles.
- Fried onions are very important to achieve the flavour of this soup, be generous with the amount of fried onions.
- Traditionally Aash is topped with a whey sauce called Kashk. You can source that from any Persian stores. I replaced the Kashk with a mixture of sour cream and lemon juice.

I hope you enjoy your homemade exotic recipe & Happy Feasting :)

Shop The Recipe

Shop The Recipe
Herb Stew
Herb Stew
Herb Stew
Rating: 4.57 out of 5 (23)
$8.40
Middle Eastern 30-Minute Meal Base Collection
Middle Eastern 30-Minute Meal Base Collection
$42.00 $50.00
Save $8.00