The History of Food
Silk Road Persia · 10th Century
Āsh-e Reshteh
Persian Herb, Bean & Noodle Soup
A thick green soup of herbs, three legumes and hand-pulled noodles, finished with fermented whey and fried mint — the celebratory bowl of the Persian new year.
Prep
50 min
Calories
380 kcal
Macros C/P/F
52/19/10 g
Health rating
4.7 / 5
Plant-BasedHigh-ProteinGut-Friendly
Cooked for Nowruz, with kashk stirred in at the table.
Ingredients
- 100 g chickpeas, soaked
- 100 g kidney beans, soaked
- 100 g green lentils
- 400 g mixed parsley, coriander, dill and spinach
- 150 g reshteh noodles
- 2 onions, one fried to deep gold
- 3 tbsp kashk (fermented whey)
- 1 tsp turmeric, dried mint, olive oil
Method
- 1Simmer the soaked chickpeas and beans for about an hour until nearly tender.
- 2Add the lentils and turmeric and cook a further 20 minutes.
- 3Fold in the mountain of chopped herbs and spinach; they will collapse to a fraction of their volume.
- 4Break in the reshteh noodles and simmer until the soup is thick enough to hold a spoon upright.
- 5Bloom dried mint in hot oil, swirl it over with the fried onion, and stir kashk in at the table.
