The flavors of far-off Persia swirl in my kitchen with a single pot of hearty Persian Noodle Soup, or Ash Reshteh. Each steaming bowl is a comforting embrace, filled with nourishing legumes, fresh herbs, and tender noodles, making it a plant-based delight any night of the week. What I adore about this recipe is how it transforms simple ingredients into a rich, aromatic dish that warms both body and soul. It’s the perfect antidote for those busy, chilly evenings when you crave something wholesome yet indulgent. Plus, it’s a crowd-pleaser that even the pickiest eaters can’t resist! Ready to dive into a bowl of tradition and flavor? Let’s get cooking!
Why Is This Persian Noodle Soup Special?
Hearty Comfort: Packed with legumes and fresh herbs, this stew brings warmth and nourishment to your table.
Simplicity: Made with readily available ingredients, you can whip up this Persian Noodle Soup without any fuss.
Versatile Options: Customize with your favorite beans or add extra veggies like zucchini for a unique twist!
Cultural Touch: Experience a taste of tradition with Ash Reshteh, often enjoyed during Nowruz, making it a meaningful meal.
Make Ahead: Perfect for meal prep, the flavors deepen over time, making leftovers even better!
Perfect for Gatherings: This dish promises to impress—it’s a guaranteed hit for family dinners or casual get-togethers! Enjoy it alongside a warm flatbread and Gingerbread Latte Cake for a complete cozy experience.
Persian Noodle Soup Ingredients
For the Soup Base
• Olive Oil – Adds healthy fat and richness; avocado oil can be a good substitute.
• Onion – The base flavor that brings depth; use yellow onion for sweetness.
• Garlic – Delivers aromatic flavor; fresh garlic is best, but powdered garlic works in a pinch.
• Turmeric – Provides an earthy flavor and vibrant color; no direct substitute but curry powder adds complexity.
• Vegetable Broth – Infuses flavor into the soup; opt for low-sodium for a healthier choice.
For the Beans and Legumes
• Lentils – High in plant-based protein and fiber; rinse well before use.
• Chickpeas – Adds creaminess; canned chickpeas save time but dried ones require pre-soaking.
• Navy Beans – Contributes to heartiness; can substitute with cannellini beans if needed.
• Kidney Beans – Enhances protein content; black beans can also be used for a flavor twist.
For the Noodles
• Persian Noodles (Reshteh) – The traditional starch for texture; use linguine if unavailable.
For the Greens and Herbs
• Spinach – Fresh greens that boost nutrients; kale is a robust alternative.
• Cilantro, Parsley, Dill – Aromatic herbs that brighten the dish; substitute with basil or mint as desired.
For Seasoning and Garnish
• Salt and Pepper – Essential for enhancing flavor; adjust to fit your taste.
• Sour Cream/Yogurt – Adds creaminess and tang; choose plant-based yogurt for a vegan option.
• Fried Onions – Crunchy garnish that elevates flavor; crispy shallots can be used as a substitute.
This Persian Noodle Soup recipe is not just a meal; it’s an experience that warms the heart and nurtures the soul. Enjoy every spoonful of this comforting dish!
Step‑by‑Step Instructions for Persian Noodle Soup Recipe
Step 1: Sauté the Onions
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced yellow onion and sauté for about 5 minutes until it becomes soft and golden. This creates a flavorful base for your Persian Noodle Soup, filling your kitchen with a delightful aroma.
Step 2: Add Aromatics
Stir in 3 minced garlic cloves and 1 teaspoon of turmeric, cooking for 1-2 minutes until fragrant. The turmeric will brighten up the mixture, showcasing its vibrant color. Make sure to stir well to prevent sticking and ensure even flavor distribution throughout the soup base.
Step 3: Build the Broth
Pour in 8 cups of vegetable broth and then add 1 cup each of rinsed lentils, chickpeas, navy beans, and kidney beans. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover the pot and let it cook for about 20 minutes, until the legumes soften and are just tender.
Step 4: Incorporate the Noodles
Add 2 cups of Persian noodles (or linguine) to your boiling broth mixture. Stir gently to ensure the noodles don’t clump together. Cook for an additional 10 minutes, or until the noodles are tender, checking on them frequently to reach the perfect al dente texture that holds its shape.
Step 5: Add Greens and Herbs
Fold in 4 cups of chopped fresh spinach, along with 1 cup each of chopped cilantro, parsley, and dill. Stir everything together and let the soup simmer for another 5-7 minutes until the greens are wilted and vibrant, bringing a fresh element to your hearty Persian Noodle Soup.
Step 6: Season and Serve
Season your soup with salt and pepper to taste, stirring well to ensure even distribution. Once the flavors meld together, ladle the soup into bowls, topping each with a dollop of sour cream or yogurt and a sprinkle of crispy fried onions for that delightful crunch that enhances your dining experience.
Persian Noodle Soup Recipe Variations
Explore delightful twists to make this Persian noodle soup uniquely yours with easy substitutions and enhancements!
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Veggie Boost: Add diced zucchini or carrots for an extra pop of color and nutrition, creating a more vibrant dish.
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Sweet Potato: Incorporate diced sweet potatoes to introduce a hint of sweetness and additional vitamins, making every bowl more comforting.
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Spicy Kick: Stir in a pinch of red pepper flakes for a gentle heat, especially if you enjoy a bit of spice in your comfort food.
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Different Legumes: Swap out lentils for split yellow peas for a different texture and sweetness, showing how versatile this soup can be.
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Add Quinoa: For a protein and texture twist, cook quinoa separately and stir it into the soup right before serving, enhancing its heartiness.
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Herb Medley: Experiment with different herbs like basil or mint, introducing new flavors that offer an exciting twist to traditional Ash Reshteh.
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Curry Flavor: Enhance the earthy notes by adding a teaspoon of curry powder, connecting the flavors to other beloved comfort dishes like Protein Taco Soup.
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Coconut Cream: Use coconut cream instead of yogurt for a tropical twist, giving your Persian noodle soup a creamy richness and unique flavor profile.
Your kitchen is the canvas for this delightful recipe, so don’t hesitate to get creative! Each variation invites a new flavor journey while keeping the heart of the Persian noodle soup intact. Enjoy every comforting spoonful!
How to Store and Freeze Persian Noodle Soup
Fridge: Store your Persian Noodle Soup in an airtight container for up to 5 days. Don’t forget to let it cool completely before sealing to avoid condensation!
Freezer: To freeze, portion the soup into freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months; just thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, gently reheat your soup on the stove over medium heat. Add extra broth or water to achieve your desired consistency, as noodles may absorb liquid during storage.
Tip: Make this hearty Persian Noodle Soup a day in advance for the best flavor journey—it only gets better with time!
Expert Tips for Making Persian Noodle Soup
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Always Rinse Legumes: Rinsing lentils and beans removes excess starch and prevents a mushy texture in your Persian Noodle Soup.
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Add Herbs Last: Incorporate fresh herbs just before serving to preserve their bright colors and flavors, ensuring a fresh finish to the dish.
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Check Noodle Texture: Cook noodles al dente, as they will continue to soften in the soup. This maintains the ideal texture that complements the beans and greens.
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Make Ahead for Flavor: Prepare your soup the day before serving; flavors meld beautifully overnight, enhancing the overall taste of your dish.
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Use Quality Broth: Opt for low-sodium vegetable broth to control salt levels while providing rich flavor; homemade broth brings even more taste and nutrition.
Make Ahead Options
These Persian Noodle Soup recipes are ideal for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the soup base—sautéing the onions, garlic, and spices and simmering the legumes—up to 24 hours in advance. Simply cool the mixture completely and store it in an airtight container in the refrigerator. The noodles can be cooked right before serving to maintain their texture, or you can add them during the reheating process, ensuring they stay al dente. To preserve quality, avoid mixing in fresh herbs until just before serving, as this keeps their vibrant colors and flavors intact. When you’re ready to enjoy your comforting Persian Noodle Soup, gently reheat on the stove, adding extra broth if necessary for a perfect final consistency.
What to Serve with Hearty Persian Noodle Soup?
Cozy up to a delightful meal that complements the comforting charm of this aromatic dish.
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Warm Flatbreads: Perfect for soaking up the rich flavors of the soup, flatbreads add a satisfying chew, making each bite a delectable experience.
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Simple Green Salad: A light and refreshing salad with crisp greens, tomatoes, and a tangy vinaigrette provides a refreshing contrast to the hearty depth of the soup.
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Cucumber Yogurt Dip: This cooling yogurt-based dip with mint and cucumber is an ideal partner, balancing the spices while enhancing the whole meal experience.
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Persian Rice: Fragrant basmati rice topped with saffron is a traditional choice that elevates your meal, providing a sumptuous base for scoopable bites of soup.
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Stuffed Grape Leaves: These savory bites bring a delightful twist to your table, packed with herbs and rice to echo the flavors of the soup and add an exciting texture.
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Mint Lemonade: A refreshing drink that cleanses the palate between each comforting spoonful of soup, brightening your dining experience with its tangy zest.
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Baclava: End your meal on a sweet note with these flaky and nutty treats. Their rich honey sweetness is a wonderful contrast to the savory soup.
Creating a full spread around this Persian Noodle Soup Recipe turns your culinary experience into something truly special!
Persian Noodle Soup (Ash Reshteh) Recipe FAQs
What type of beans and legumes should I use?
Absolutely! This soup shines with a combination of lentils, chickpeas, navy beans, and kidney beans. You can always mix and match according to your preference. Rinse all dried legumes thoroughly before cooking to maintain the best texture. If you’re short on time, canned chickpeas are a great shortcut!
How long can I store Persian Noodle Soup in the fridge?
Your delicious Persian Noodle Soup can be stored in an airtight container for up to 5 days in the refrigerator. Just make sure it cools completely before sealing the container to prevent excess condensation that could alter the texture.
Is it possible to freeze Persian Noodle Soup?
Yes, indeed! To freeze your soup, portion it into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight and reheat it gently on the stove, adding a splash of broth or water to adjust the consistency.
What can I do if my soup is too thick or too salty?
If your soup turns out thicker than you’d like, don’t worry! You can simply add more vegetable broth or water while reheating. If it ends up too salty, consider adding a halved potato while reheating; it will absorb some of the saltiness. Just remove the potato before serving.
Are there any dietary considerations for Persian Noodle Soup?
Very! This soup is plant-based and vegetarian, making it suitable for various diets. If you’re serving it to someone with food allergies, be sure to check for any specific legume or herb sensitivities. You can also switch out the sour cream for a plant-based yogurt to keep it vegan-friendly.
Can I use regular pasta instead of Persian noodles?
Yes, you can! If you can’t find Persian noodles (Reshteh), linguine or any flat noodle will work just fine. Just make sure to check the cooking time, as it may vary. Enjoy personalizing your Persian Noodle Soup Recipe with flavors that suit your taste!
Savory Persian Noodle Soup Recipe for Cozy Nights
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and sauté for about 5 minutes until soft and golden.
- Stir in 3 minced garlic cloves and 1 teaspoon of turmeric, cooking for 1-2 minutes until fragrant.
- Pour in 8 cups of vegetable broth and then add 1 cup each of rinsed lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then simmer for about 20 minutes.
- Add 2 cups of Persian noodles to the boiling broth mixture. Cook for an additional 10 minutes, or until the noodles are tender.
- Fold in 4 cups of chopped fresh spinach, along with 1 cup each of chopped cilantro, parsley, and dill. Let it simmer for another 5-7 minutes.
- Season with salt and pepper to taste. Serve topped with sour cream or yogurt and fried onions.
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