Āsh Reshteh (Persian Noodle and Herb Soup with Crispy Mint) 🍲

Name: Āsh Reshteh (Persian Noodle and Herb Soup with Crispy Mint)
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 2-4 servings
Cuisine: Persian
Ingredients: 300 g mixed herbs (spinach, cilantro, dill, parsley; chard or leek traditionally); chopped fine; 1 cup each cooked chickpeas, white or red kidney beans, lentils; 150 g reshteh (thick Persian noodles) or fettuccine, broken; 1 onion, 3 tbsp flour, 1.5 tsp turmeric, 6 cups stock or water, salt, black pepper; Garnish: 3 tbsp kashk (or strained yogurt), 4 garlic cloves sliced, 3 tbsp dried mint, oil

The soup that ends journeys: before exams, before weddings, before any Persian departure, the neighborhood bowl of āsh reshteh promises 'the road will fold back to you.' A thick tangle of herbs, legumes and hand-cut noodles, finished with sizzling dried mint and a garlicky kashk swirl — winter fuel that a Tehran nonna will serve you standing at the stove.

Tehran Persian ⏱ 100 min Media

Método

1

Sauté onion until golden; add turmeric, then the chopped herbs with a splash of water. Cook 10–15 minutes until herbs darken and soften.
2

Add beans, lentils and stock; simmer 30 minutes. Stir in flour dissolved in a ladle of liquid for body; simmer 10 more.
3

Add noodles and cook until tender but chewy, 8–10 minutes. The soup should be thick enough that a spoon stands in it — add water if it tightens too much.
4

Fry sliced garlic until crisp, then pull the pan off heat and swirl in dried mint so it blooms black-green without burning.
5

Serve swirled with kashk and crowned with the mint-garlic crisp oil. Persians pass a bowl to anyone leaving town: it is the road's good-luck charm.

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Āsh Reshteh (Persian Noodle and Herb Soup with Crispy Mint) 🍲

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