Ash-E-Reshteh (Persian Herbs, Vegetables & Noodle Soup)

May 21, 2023May 21, 20230 0
A nutritious and flavorful recipe for Ash-E-Reshteh (Persian Herbs, Vegetables & Noodle Soup)
in Soup

Prep

540 min

Cook

65 min

Ready In

605 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

100 g chickpeas
100 g lentils
100 g navy beans or 100 g kidney beans
250 g flat wheat noodles
1/2 cup closely packed fresh coriander , finely chopped
1/2 cup closely packed fresh spinach , finely chopped
1/2 cup closely packed fresh chives , finely chopped
1/2 cup closely packed fresh dill , finely chopped ( tips )
1/2 cup closely packed fresh parsley , finely chopped
1/2 cup oil
3 tablespoons plain flour
1 cup buttermilk
2 tablespoons sour cream
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper , to taste
100 g walnuts ( kernels )
1/4 cup crushed dried mint
1/2 tablespoon salt , to taste
4 medium onions
6 cups water
9 cups water
1/2 cup water

Nutrision Information

Servings Per Recipe
8
Calories
422
Sugar
7g
Fat
20g
Ash-E-Reshteh is a traditional Persian soup that is made on special occasions. It is served to welcome guests and is also popular among Iranians during the winter months. The soup is a hearty mix of beans, noodles, and herbs that are simmered together until they form a thick and flavorful broth. The addition of fried onions and walnuts elevates the taste of the soup and gives it a crunchy texture. Ash-E-Reshteh is a wholesome meal in itself and can be enjoyed with a dollop of sour cream on top. It is a perfect dish to warm up your body and soul on a cold winter day.

Instructions

1.Soak the chickpeas, lentils, navy or kidney beans separately in copious amounts of water for at least 6 hours or preferably overnight
2.Boil the chickpeas, lentils, and beans in 6 cups of water for 45 minutes. Add salt and cook for another 15 minutes until they are soft. Drain and keep aside
3.Heat oil in a pan and add chopped onions until they turn golden
4.In a separate bowl, whisk together flour, buttermilk, sour cream, turmeric, black pepper, salt, and ½ cup of water
5.Add the whisked ingredients and cooked beans to a large pot along with the golden onions. Add 9 cups of water and bring to a boil
6.Once the mixture is boiling, add chopped herbs and noodles, and simmer for 45 minutes
7.In another pan, fry chopped onions until crispy. When they are golden-brown, add crushed walnuts and dried mint. Fry for a few more minutes till the mixture starts sizzling.
8.Pour the topping into the boiling soup and mix
9.Serve hot in bowls and garnish with fresh herbs and a dollop of sour cream

PROS

Ash-E-Reshteh is a flavorful and nutrient-dense soup that is filling and satisfying.
The mix of legumes, noodles, and herbs make it a complete meal in itself.

It is a vegan soup that can be adjusted to suit individual tastes.
It is low in fat, high in fiber, and is a great source of plant-based protein.

CONS

Ash-E-Reshteh has a long list of ingredients and requires soaking and pre-cooking of the legumes.
It can be time-consuming to prepare, but it can be made in large batches and frozen for future use.

Ash-E-Reshteh is a bit heavy on the carb and calorie front, so portion control is important.
It is recommended that diabetics and individuals with high blood sugar levels consult with their healthcare professional before consuming this soup.

HEALTH & BENEFITS

Ash-E-Reshteh is packed with many health benefits. The mix of lentils, beans, and chickpeas provides a good source of plant-based protein, fiber, and complex carbohydrates that keep you full and satisfied for longer.
The herbs used in Ash-E-Reshteh are loaded with antioxidants and minerals like calcium, iron, and magnesium that promote overall health and immunity. The ingredients in the soup have been linked to reducing inflammation and aiding in digestion. The noodles are a good source of carbohydrates and provide energy to the body.

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