Can I use canned beans instead of dried?

Yes, canned chickpeas and kidney beans work as a time-saving shortcut. Drain and rinse them thoroughly, then skip the 1-hour legume simmering step entirely. Add them directly to the pot at Step 5 along with the broth. Your cook time will be reduced by about 1 hour.

What can I use instead of kashk?

If you cannot find kashk at a Middle Eastern store, thick full-fat plain Greek yogurt or sour cream are the best substitutes. The flavor will be milder and less tangy, but still very satisfying on top of the ash-e reshteh. For a fully vegan bowl, thick coconut yogurt works well.

My soup is too thick. What should I do?

This is completely normal, especially the next day. Add a cup of warm broth or water while reheating and stir well until you reach your preferred consistency. Persian Noodle Soup is meant to be thick and hearty, so a stew-like texture is perfectly correct.

Is this recipe gluten-free?

The soup base itself contains no gluten. However, standard linguine and most commercial reshteh noodles contain wheat. To make this Persian Noodle Soup gluten-free, use a certified gluten-free rice noodle or gluten-free spaghetti broken into pieces.

Cozy and Authentic Persian Noodle Soup (Ash-e Reshteh)

Name: Persian Noodle Soup (Ash-e Reshteh)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Persian
Ingredients: 1 cup dried chickpeas, soaked overnight and drained; 1 cup dried kidney beans, soaked overnight and drained; 1/2 cup yellow split peas, rinsed; 1/4 cup olive oil or vegetable oil; 2 large onions, finely chopped (1 for soup base, 1 for caramelized garnish); 6 cloves garlic, minced; 1 bunch fresh parsley, roughly chopped; 1 bunch fresh cilantro, roughly chopped; 1 bunch fresh spinach or fresh dill, roughly chopped; 8 cups vegetable broth; 1/2 cup reshteh noodles or linguine, broken into 2-inch pieces; 1 teaspoon turmeric powder; 1 teaspoon black pepper; Salt to taste; 1/4 cup dried mint (for mint oil garnish); 1/4 cup olive oil or vegetable oil (for mint oil garnish); 1 cup kashk or full-fat plain Greek yogurt as substitute

Persian Noodle Soup (Ash-e Reshteh)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A thick, hearty Persian Noodle Soup loaded with fresh herbs, legumes, and noodles. Finished with creamy kashk, fragrant mint oil, and golden caramelized onions. The plant-based soup base is fully vegan when topped with coconut yogurt instead of kashk.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 6 servings 1x
Category: Soup
Method: Simmer, Saute
Cuisine: Persian

Ingredients

Scale

1 cup dried chickpeas, soaked overnight and drained
1 cup dried kidney beans, soaked overnight and drained
1/2 cup yellow split peas, rinsed
1/4 cup olive oil or vegetable oil
2 large onions, finely chopped (1 for soup base, 1 for caramelized garnish)
6 cloves garlic, minced
1 bunch fresh parsley, roughly chopped
1 bunch fresh cilantro, roughly chopped
1 bunch fresh spinach or fresh dill, roughly chopped
8 cups vegetable broth
1/2 cup reshteh noodles or linguine, broken into 2-inch pieces
1 teaspoon turmeric powder
1 teaspoon black pepper
Salt to taste
1/4 cup dried mint (for mint oil garnish)
1/4 cup olive oil or vegetable oil (for mint oil garnish)
1 cup kashk or full-fat plain Greek yogurt as substitute

Cook Mode Prevent your screen from going dark

Instructions

Drain the soaked chickpeas and kidney beans. Place in a large pot with the rinsed yellow split peas and 6 cups of fresh water. Bring to a boil, reduce heat, and simmer uncovered for 1 hour until legumes are completely tender. Drain and set aside.
In the same large pot, heat 1/4 cup oil over medium heat. Add one finely chopped onion and cook for 8-10 minutes until soft, translucent, and lightly golden.
Add minced garlic and cook for 1 minute, stirring constantly. Do not let garlic brown.
Stir in turmeric, black pepper, and all chopped fresh herbs. Cook for 3-4 minutes until herbs are fully wilted and the mixture is deep green.
Return cooked legumes to the pot. Add 8 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
While the soup simmers, heat 1/4 cup oil in a small skillet over medium-low heat. Add the second chopped onion and cook slowly for 20-25 minutes, stirring frequently, until deeply caramelized and golden brown. Remove with a slotted spoon and set aside.
Turn off the heat under the skillet. Add dried mint to the warm oil and stir for 30 seconds until fragrant. Do not add to actively boiling oil. Set aside.
Stir broken noodles into the simmering soup. Cook uncovered for 10-15 minutes until noodles are tender. Season with salt. Soup should be very thick.
Ladle soup into bowls. Drizzle with kashk and mint oil, then top with caramelized onions. Serve immediately.

Notes

Overnight soak is required for dried chickpeas and kidney beans. Quick-soak method: boil for 10 minutes, let sit for 1 hour, then drain.
Kashk can be found at Middle Eastern grocery stores. Greek yogurt or sour cream is a milder substitute. Use thick coconut yogurt for a fully vegan bowl.
For gluten-free, substitute certified gluten-free rice noodles for the reshteh or linguine.
The soup thickens considerably as it sits. Add a splash of warm broth when reheating to restore consistency.
Freeze the soup base only (without toppings) for up to 3 months. Add kashk, mint oil, and onions fresh when serving.

Nutrition

Serving Size: 1 bowl
Calories: 380 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 12 g
Protein: 17 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/persian-noodle-soup/