Imagine a steaming bowl of comfort that tells a story of Persian tradition, where every spoonful transports you to the bustling kitchens of Iran. Ash e Reshteh isn't just a soup—it's a culinary journey that weaves together hearty legumes, fragrant herbs, and soul-satisfying noodles into a dish that has warmed hearts for generations. Prepare to unlock the secret to a recipe that's more than food—it's a celebration of flavor, culture, and pure gastronomic poetry!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Persian
Serves: 6 servings
Ingredients
- 1 cup lentils
- 1 cup chickpeas
- 1 onion, chopped
- 1 bunch fresh herbs (parsley, cilantro, and dill)
- 1 package reshteh (Persian noodles)
- 4 cups vegetable broth
- 1 teaspoon turmeric
- Salt and pepper to taste
- Sour cream for serving
Instructions
- Rinse the lentils and chickpeas thoroughly, then soak them separately in cold water for at least 2 hours or overnight to reduce cooking time and improve digestibility.
- Drain and rinse the soaked lentils and chickpeas. In a large, heavy-bottomed pot, heat a small amount of oil and sauté the chopped onion until golden and translucent.
- Add turmeric to the onions and stir for 30 seconds to release its aromatic flavors and create a rich, golden color.
- Add the drained lentils and chickpeas to the pot, then pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer for about 30 minutes until the legumes are partially cooked.
- Finely chop the fresh herbs (parsley, cilantro, and dill) and add them to the pot. Stir to incorporate and allow the herbs to release their flavors.
- Break the reshteh noodles into smaller pieces and add them to the simmering pot. Continue cooking for an additional 15-20 minutes until the noodles are tender and the soup has thickened.
- Season the ash with salt and pepper to taste. Adjust the consistency by adding more broth if needed - the dish should be thick but still have a soup-like texture.
- Remove from heat and let the ash rest for 10 minutes to allow the flavors to meld together.
- Serve hot in deep bowls, garnishing each serving with a dollop of sour cream and additional fresh herbs if desired.
Tips
- Soaking is Key: Always soak your lentils and chickpeas beforehand to ensure even cooking and better digestibility.
- Herb Fresh Factor: Use fresh herbs for maximum flavor—don't substitute dried herbs if possible.
- Patience with Simmering: Allow the soup to develop its rich flavors by maintaining a gentle simmer, not a rapid boil.
- Consistency Matters: The ideal ash should be thick but still have a soup-like texture. Don't hesitate to adjust broth levels.
- Garnish Generously: The sour cream isn't just a topping—it's a crucial flavor enhancer that adds creamy complexity.
- Leftover Magic: This dish often tastes even better the next day as flavors continue to meld and develop.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 15g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
