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Ash Reshteh (Herb & Bean Noodle Soup)

Name: Ash Reshteh (Herb & Bean Noodle Soup)
Total time: 45 min
Yield: Serves 2
Cuisine: Iran
Ingredients: 50g Lentils; 50g Chickpeas; 1 bunch Spinach; To taste Parsley and green onion, chopped; 100g Very thin pasta; 1 Onion; 3 tbsp Sour cream; 1 tsp Dried mint; 800ml Water

Soup

⏱ 45 min

👥 Serves 2

Difficulty ⭐⭐

Beans, leafy greens, and noodles simmered into a thick soup — a nourishing bowl for Iranian winters.

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📖 The Story Behind This Dish

A hearty, thickened soup simmering lentils, chickpeas, leafy greens like spinach, and special noodles (reshteh). The traditional finish is a drizzle of "kashk" (fermented dairy), topped with fried onion and mint oil. It's also known as a "nazri" dish, traditionally made and shared when a wish comes true.

🌆 Where it's eaten: A cold winter night in Iran: steaming ash reshteh warms the family from the inside.

🥕 Ingredients (serves 2)

Lentils 50g
Chickpeas 50g
Spinach 1 bunch
Parsley and green onion, chopped To taste
Very thin pasta 100g
Onion 1
Sour cream 3 tbsp
Dried mint 1 tsp
Water 800ml

👩‍🍳 Instructions

Parboil the lentils in water for about 20 minutes.
Add the chopped spinach, parsley, and green onion.
Add the chickpeas and water, and simmer 20 more minutes.
Break the pasta into pieces and add, simmering until tender.
Thinly slice the onion and fry in oil until golden.
Ladle into bowls, top with the fried onion, sour cream, and mint oil to finish.

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