Embrace Summer with the Wholesome Delight of Ash-e-Reshteh: Persian Noodle Soup

According to SAEDNEWS, As winter settles in and the cold days stretch ahead, there's nothing quite like a bowl of warm, comforting soup to lift your spirits and soothe your soul. Enter Ash-e-Reshteh, a delightful Persian Noodle Soup that’s bound to chase away even the gloomiest of winter blues. This vegan masterpiece is a medley of flavors and textures, promising a journey through aromatic pastures with each spoonful.

A Taste of Tradition

This thick, hearty soup, known as Ash, has a revered place in Persian cuisine, tracing its roots back to ancient Zoroastrian Persia around 1500 BCE, where it was originally called ‘Shuli’. This dish is not just about delightful flavors—it's rich in symbolism. The way the noodles entwine represents the crossroads and choices we encounter throughout life—each bite reminiscent of new beginnings and the promise of good fortune. It’s a favorite for celebrations, often made for loved ones embarking on new journeys, particularly during the Persian New Year when we embrace the transition from old to new.

Why You’ll Love It

Imagine tender noodles surrounded by a lush mix of stewed parsley, spinach, dill, and coriander, alarmingly nutritious chickpeas, lentils, and pinto beans, all harmonized with the sweet notes of caramelized onions and garlic. But that’s not all; the signature touch of sautéed dried mint adds a layer of flavor that simply can’t be captured in words—trust me, you have to experience it.

For that authentic creamy taste, traditional recipes often feature kashk (fermented whey) poured on top, but here's a clever twist: I use Oatly Greek yogurt, blended with lemon juice and salt to achieve a delightful tang! If you’re looking for a homemade alternative, I’ll share that recipe too—just stay tuned!

Ready to Cook?

Ingredients

For the Ash:

- 2 large white onions

- 5 minced cloves of garlic

- 100g brown lentils

- 100g pinto beans or kidney beans (soaked overnight if dry)

- 240g can of chickpeas (or soaked overnight if dry)

- 100g spinach

- 100g reshteh (Persian soup noodles or linguine)

- 1 packet of dry ash herb mix or:

- 3 cups fresh parsley (packed)

- 2 cups fresh cilantro (packed)

- 2 cups fresh mint (packed)

- 1 cup chopped fresh dill

- 1/2 tbsp turmeric

- 1/2 tbsp salt (to taste)

- 1/2 tbsp pepper (to taste)

- 1 tbsp flour

- Vegetable oil

- 10 cups of water

For Garnishing:

- 1 large white onion

- 8 minced garlic cloves

- 5 tbsp dried mint

- 1 cup vegan yogurt (I recommend Oatly) or a homemade walnut blend

- Fresh lime juice

- Vegetable oil

Step-by-Step Instructions:

1. In a large pot, add one sliced onion, minced garlic, chickpeas (if using dried), pinto beans, turmeric, salt, pepper, fresh herbs, spinach, lentils, and water. Bring to a boil, cover, and simmer on medium-low heat for 30-40 minutes.

2. If using canned beans, add them at this stage along with the flour. Stir well and let cook for another 10 minutes.

3. Break the noodles in half and add them to the pot, cooking for an additional 10-15 minutes until tender.

4. Meanwhile, caramelize the remaining onion until soft and golden. Stir half of it into the soup and save the rest for garnish.

5. Sauté the minced garlic and set it aside for garnish.

6. In a separate pan, fry the dried mint in vegetable oil for a few seconds until dark green, then mix half into the soup and reserve the rest for topping.

7. For the creamy topping, mix the vegan yogurt with lime juice and salt until tangy and diluted to a runny consistency. Fold some into the soup and set aside extra for serving.

8. For a homemade alternative, blend 50g of walnuts with water, lime juice, and salt until creamy.

9. Serve the Ash-e-Reshteh hot, garnished with sautéed mint, caramelized onions, and a drizzle of yogurt. Enjoy every bite!

A Final Note

Like many Iranian dishes, Ash-e-Reshteh tastes even better the next day as the flavors deepen and meld together. So, don’t hesitate to make a large batch! I recommend using high-quality vegan yogurt brands such as Oatly, Sojade, or Alpro for the best flavor and texture.

Now it’s your turn! Get into your kitchen, whip up this wholesome soup, and let me know what you think. I can’t wait to gush over it with you once you’ve experienced its magic!