Persian Noodle Soup (Ash-e Reshteh)

Persian Noodle Soup, known as Ash-e Reshteh, is a hearty and aromatic dish that blends Middle Eastern flavors with comforting ingredients like noodles, beans, and herbs. This recipe is a blend of textures and flavors, featuring a savory broth infused with saffron, turmeric, and mint. The addition of spinach and creamy yogurt creates a smooth base, while crispy fried onions add a delightful crunch. Ash-e Reshteh is a popular dish during Nowruz, the Persian New Year, and is often served with tangy kashk and dried mint. It’s a nourishing meal perfect for cold days or festivities.

Ingredients

• 1 whole onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup dried lentils
• 1 cup chickpeas, cooked
• 8 oz egg noodles
• 2 cups spinach, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup yogurt
• 1/4 cup fried onions

Instructions

1. In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and translucent, about 5 minutes.
2. Add the vegetable broth, dried lentils, and cooked chickpeas to the pot. Bring to a boil, then reduce heat and let it simmer for 30 minutes or until the lentils are tender.
3. Stir in the egg noodles and cook according to package instructions until they are al dente.
4. Add the chopped spinach and fresh mint to the soup, stirring until the spinach is wilted, about 2 to 3 minutes.
5. Ladle the soup into bowls, top each serving with a dollop of yogurt and a sprinkle of fried onions for garnish.

Keywords: Middle Eastern, Noodle, Herbal, Hearty, Festive

Spice Rack: Saffron, Turmeric, Mint

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