mediumsoupvegetarianCC0 1.0 Universal
Persian Ash Reshteh – Herb and Noodle Soup with Beans
Hearty Iranian celebration soup featuring thin noodles, chickpeas, kidney beans, and abundant spinach, garnished with caramelized garlic and fragrant mint oil.
Prep
15 min
Cook
40 min
Total
55 min
Ingredients
6servings
- Cooked chickpeas150 g
- Cooked kidney beans150 g
- Fresh spinach150 g
- Fresh parsley50 g
- Fresh cilantro50 g
- Persian soup noodles (reshteh) or thin pasta120 g
- Large onion1 piece
- Dried mint5 g
- Turmeric3 g
- Olive oil35 ml
- Vegetable broth or water1400 ml
- Salt
Preparation Steps
1
Fry sliced onion in 2 tbsp oil with turmeric for 10 minutes until golden and crisp; reserve half for garnish.
10 min timer
2
Add broth, chickpeas, kidney beans, and salt to the pot. Bring to a simmer for 10 minutes.
10 min timer
3
Add chopped spinach, parsley, and cilantro; cook over medium heat for 10 minutes.
10 min timer
4
Snap noodles in half, add to soup, and cook for 8-10 minutes until tender and soup thickens naturally.
9 min timer
5
Sizzle dried mint in hot oil for 15 seconds; spoon over warm soup bowls alongside the crispy onions.
0 min timer
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Provenance & Public Domain Audit
Source: Traditional Persian Heritage Cookery / NAL Historical World Cuisine Archive (National Agricultural Library (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
