Go Back
+ servings
Print

Iranian Noodle Soup (Ash-E Reshteh)

Course Soup
Cuisine Persian
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12 cups
Author International Cuisine

Ingredients

  • 3 TBS extra virgin olive oil
  • 2 onions chopped
  • 2 tsp salt
  • 2 tsp turmeric
  • 1/2 tsp black pepper ground
  • 1 cup parsley chopped
  • 3/4 cup green onions chopped
  • 2 1/2 cup spinach fresh, chopped
  • 5 cup vegetable stock
  • 6 cup water
  • 1/2 cup lentils dried
  • 15 oz kidney beans canned, drained of liquid
  • 15 oz navy beans canned, drained of liquid
  • 15 oz garbanzo beans canned, drained of liquid
  • 4 oz reshteh or linguine
  • 1 onion sliced thinly
  • 3 garlic cloves minced
  • 1 tsp mint dried
  • 3/4 cup kashk or substitute sour cream
  • 1/4 tsp ground saffron dissolved in 1 TBS hot water

Instructions

  • Heat a large stock pot on medium and add 2 Tablespoons extra virgin olive oil
  • When oil is hot, add 2 onions, chopped
  • Season onions with 2 tsp salt, 2 tsp turmeric, and 1/2 tsp black pepper, ground
  • When onions start to soften approximately 5-7 minutes, add 1 cup parsley, chopped, 3/4 cup green onions chopped and 2 1/2 cup spinach, fresh, chopped
  • Cook vegetable for 5 more minutes then add 5 cups vegetable stock, 6 cups water and
  • /2 cup lentils, dried
  • Bring to a boil, then cover pot and simmer for 40 minutes.
  • Add in: 15 oz kidney beans, canned , drained of liquid, 15 oz navy beans, canned, drained of liquid and 15 oz garbanzo beans, canned , drained of liquid,
  • Stir in the 4 oz reshteh or linguine
  • Cover pot, reduce heat to low and cook for 30 minutes, stirring occasionally to keep the noodles from sticking to each other.
  • In the meantime, prepare the garnish by heating a small frying pan over medium-high heat.
  • Add to the pan, 1 TBS extra virgin olive oil and 1 onion , sliced thinly
  • Cook until onions start to brown and caramelize, reducing heat to medium to prevent burning. This can take about 15 minutes.
  • Stir in with the onions 3 garlic cloves , minced
  • Cook for 2 minutes and remove pan from heat.
  • Stir in 1 tsp mint, dried
  • Prior to serving soup, whisk 1/4 cup of soup broth with:
  • /2 cup kashk or sour cream
  • Stir mixture back into the soup pot.
  • Garnish soup with mint mixture and
  • /4 cup kashk or sour cream
  • /4 tsp ground saffron , dissolved in 1 TBS hot water