Experience the Warmth of Persian Noodle Soup!

As I sit down to write this, my kitchen still holds the lingering, comforting aroma of today’s culinary creation. I’m so grateful for the rich culinary traditions that inspire dishes like the Persian Noodle Soup, or Ash Reshteh, which I’m excited to share with you today. This hearty, aromatic soup is loaded with beans, noodles, and fresh herbs—perfect for any meal. It’s the ultimate comfort food, bringing warmth and nourishment in every bowl.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon turmeric
• 6 cups vegetable broth
• 1 cup lentils, rinsed
• 1 cup chickpeas, cooked
• 1 cup navy beans, cooked
• 1 cup kidney beans, cooked
• 1/2 pound Persian noodles or linguine
• 3 cups spinach, chopped
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup dill, chopped
• Salt and pepper to taste
• Sour cream or yogurt, for serving
• Fried onions, for garnish

this Recipe

How to Make Persian Noodle Soup

1. Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they are soft and golden. The smell when this is in the oven is incredible!!
2. Add Spices and Broth: Stir in the turmeric, letting it infuse the oil with its deep, earthy flavor. Then, pour in the vegetable broth and bring the mixture to a boil.
3. Cook Lentils: Add the rinsed lentils to the pot, reducing the heat to a simmer. Let the lentils cook for about 20 minutes until they begin to soften.
4. Incorporate Beans and Noodles: Add the cooked chickpeas, navy beans, kidney beans, and noodles to the pot. Cook until the noodles are tender, which should take about 10-15 minutes.
5. Add Fresh Herbs: Stir in the chopped spinach, cilantro, parsley, and dill. Season with salt and pepper to taste. Allow the herbs to wilt and blend their flavors with the soup.
6. Serve: Ladle the soup into bowls and garnish with a dollop of sour cream or yogurt and a sprinkle of fried onions. Serve hot and enjoy!

Helpful Tips

• Noodle Options: If you can’t find Persian noodles, linguine or even fettuccine broken into pieces work well.
• Cooking Beans: If using dried beans, remember to soak them overnight and cook them before adding to the soup.
• Balancing Flavors: Adjust the amount of turmeric and salt according to your taste. The soup should have a balanced, savory flavor.

Substitutions/Variations

• Protein Variations: Add shredded chicken or lamb for extra protein.
• Herb Swaps: If you don’t have fresh dill, you can use dried dill or replace it with more parsley and cilantro.
• Gluten-Free: Use gluten-free noodles to make this soup suitable for those with gluten intolerance.

Frequently Asked Questions

Can I freeze Persian Noodle Soup?

Yes, you can freeze this soup. Allow it to cool completely, then store it in an airtight container. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.

What can I serve with Persian Noodle Soup?

This soup is quite hearty on its own, but it pairs well with crusty bread or a side salad for a complete meal.

More Relevant Recipes

• Vietnamese Vegetable Pickle Medley Recipe
• Easy Homemade Rhubarb Pickles Recipe – Fresh & Tangy!
• Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy!

In conclusion, this Persian Noodle Soup is not just a meal; it’s an experience—a warm, inviting hug in a bowl. The blend of beans, noodles, and fresh herbs creates a symphony of flavors that will make you come back for more. So, gather your ingredients and bring this delightful dish to your table. I promise you, it’s anything but boring!!

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