Persian Aash Reshteh with Chickpeas and Fresh Herbs
A Hearty Iranian Noodle Soup
A nutritious and flavorful soup filled with noodles, herbs, and legumes, perfect for cozy dinners.
- 1 h 45 min
- 6
- Intermediate
Ingredients
Base Ingredients
Legumes
Noodles and Greens
Garnishes
Preparation
Preparing the Base
Heat oil
Heat olive oil in a large pot over medium heat.
Sauté onions and garlic
Add onions and garlic; sauté until golden and fragrant.
Add turmeric
Stir in turmeric and cook for another minute.
Cooking the Legumes
Combine legumes
Add chickpeas, lentils, and kidney beans to the pot.
Add water
Cover with water, about 8 cups.
Simmer
Bring to a boil, then lower the heat and simmer for about 45 minutes until tender.
Do not add salt until legumes are fully cooked as it can toughen them. Pro Tip: Use a pressure cooker to speed up the cooking of beans and chickpeas.
Cooking Process
Noodle Preparation
Stir in the noodles and cook for an additional 20 minutes.
Herb Addition
Add all the fresh chopped herbs and cook for another 10 minutes.
Adjust Seasoning
Season with salt and pepper to taste.
Plating & Serving
Persian Aash Reshteh with Chickpeas and Fresh Herbs
Persian Aash Reshteh with Chickpeas and Fresh Herbs
Serve Hot
Serve the Aash Reshteh hot, garnished with a drizzle of kashk or sour cream, fried onions, and a sprinkle of dried mint.