Ash Reshteh

Description

Ash Reshteh - Authentic recipe from Iran. Ready in 90 min. Try it now!

1. 1

   Prepare 100 g chickpeas (soaked overnight, or canned) and optionally additional beans/lentils. Bring 1 litre of broth to a boil in a large pot. Add the chickpeas and cook through. Optional: sauté onions as a base.

   ⏱️ approx. 20 min

   💡 Tip: Ash Reshteh is a thick Persian herb-and-noodle soup, traditionally served at Nowruz (New Year). Authentically it contains several legumes (chickpeas, kidney beans, lentils) and an abundance of fresh herbs. This version is simplified.

2. 2

   Wash 150 g of spinach (and optionally other herbs: parsley, coriander, dill) and chop coarsely. Add to the broth and simmer for 10 minutes. The abundance of fresh green herbs is characteristic of Ash Reshteh.

   ⏱️ approx. 12 min

   💡 Tip: The more fresh herbs (spinach, parsley, coriander, dill, chives), the more authentic and vibrantly green the soup. Reshteh (Persian flat noodles) give the dish its name — regular flat noodles work as a substitute.

3. 3

   Add 200 g of reshteh noodles (Persian flat noodles) and cook until tender. The soup should be thick. Season with salt, turmeric and dried mint. Traditionally garnished with kashk (fermented whey), crispy fried onions (piaz dagh), mint oil (nana dagh) and garlic.

   ⏱️ approx. 15 min

   💡 Tip: The garnishes make Ash Reshteh: kashk (tangy fermented whey, similar to sour cream), golden-fried onions, sautéed mint and garlic. These toppings are essential. Kashk can be substituted with sour cream.