As I stirred the pot, the enticing aroma of spices and simmering legumes filled my kitchen, taking me on a journey to the bustling streets of Persia. Today, I’m excited to share my version of the beloved Persian Noodle Soup recipe, known as Ash Reshteh. This nourishing, plant-based dish combines hearty beans, vibrant greens, and delicate noodles, creating a warm embrace in a bowl that’s perfect for any occasion. Not only is it loaded with protein and fiber, but it also brings a comforting, wholesome twist to your meatless meals. Whether you’re looking to impress guests or simply enjoy a cozy night in, this soup is a delightful choice. Are you ready to dive into this flavorful adventure?
Why Is This Persian Noodle Soup Special?
Nourishing and rich, this Persian Noodle Soup Recipe is a feast for the senses, brimming with hearty legumes and vibrant herbs. Quick to prepare, it offers a comforting dish that can easily fit into your busy week. Versatile ingredients allow you to customize it based on what you have at home. Want to explore more comforting options? Check out my Black Bean Soup or try the unique flavors in Khoresh Bademjan Heartwarming. Crowd-pleasing and high-protein, this soup is sure to impress anyone at your table!
Persian Noodle Soup Ingredients
For the Soup Base
- Olive Oil – Base fat for sautéing; feel free to use any neutral oil if you prefer.
- Onion – Adds depth and sweetness; shallots make a great substitute for a milder flavor.
- Garlic – Enhances aroma and flavor; fresh is best, but powdered can work in a pinch.
- Turmeric – Provides earthy depth and color; saffron can replace it for a subtler taste.
- Vegetable Broth – Liquid base contributing to flavor; opt for low-sodium if watching salt intake.
For the Protein
- Lentils – Primary protein source brimming with fiber; feel free to swap them with split peas.
- Chickpeas – Adds creaminess and more protein; canned is convenient; dried beans work if soaked overnight.
- Navy Beans – Offer texture and heartiness; pinto beans are a suitable alternative.
- Kidney Beans – Contribute to the bite and color; use any beans on hand; black beans are a solid choice.
For the Noodles and Greens
- Persian Noodles (Reshteh) or Linguine – Brings unique texture; regular pasta works if needed.
- Spinach – Fresh green full of nutrients and color; you can use kale instead if you prefer.
For the Fresh Herbs & Seasoning
- Cilantro – Adds brightness and freshness; swap with parsley if cilantro isn’t your favorite.
- Parsley – Another herb enhancing flavor; basil can substitute in certain flavor profiles.
- Dill – Unique flavor central to Persian cuisine; fresh is preferable, but dried will do.
- Salt & Pepper – Essential for seasoning; always adjust according to taste.
For the Topping
- Sour Cream or Yogurt – Adds richness; choose between dairy or plant-based according to your needs.
- Fried Onions – A delightful garnish that adds crunch; crispy shallots can fill in nicely.
Embrace this Persian Noodle Soup recipe as a chance to bring a taste of comfort to your table!
Step‑by‑Step Instructions for Persian Noodle Soup Recipe
Step 1: Prep the Base
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add 1 diced onion and sauté for about 5 minutes until it becomes soft and translucent. The oil should exhibit a light gloss, indicating it’s ready for the next ingredient.
Step 2: Add Aromatics
Stir in 3 minced garlic cloves and 1 teaspoon of turmeric, cooking for 1-2 minutes until fragrant. The mixture should exude an earthy aroma, enhancing the base of your Persian Noodle Soup with rich flavor and a beautiful golden hue.
Step 3: Combine Ingredients
Add 8 cups of vegetable broth, along with 1 cup each of lentils, chickpeas, navy beans, and kidney beans. Bring the mixture to a vigorous boil, then reduce the heat to let it simmer for 20 minutes. The beans should soften, creating a hearty texture that forms the heart of your soup.
Step 4: Incorporate Noodles
Once the beans have cooked, add 8 ounces of Persian noodles (or linguine) to the pot. Stir gently and cook for an additional 10 minutes, or until the noodles are tender but still al dente. The soup should start to thicken as the noodles absorb some of the liquid.
Step 5: Finishing Touches
Stir in 2 cups of chopped spinach, 1/2 cup freshly chopped cilantro, 1/2 cup parsley, and 1 tablespoon of dill. Allow the greens to wilt for 5-7 minutes, maintaining their vibrant color. This fresh addition brightens up your hearty Persian Noodle Soup, creating a beautiful contrast.
Step 6: Season and Serve
Before serving, taste and adjust the seasoning with salt and pepper as desired. Ladle the soup into warm bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions for added crunch. Serve warm for a comforting experience that invites everyone to the table.
Expert Tips for Persian Noodle Soup
- Herb Freshness: Always stir in fresh herbs at the end of cooking to keep their vibrant color and flavor intact in your Persian noodle soup.
- Avoid Overcooking: Keep an eye on those greens! They should remain bright and slightly wilted, not mushy.
- Dried vs. Canned Beans: If using dried beans, remember to soak them overnight and adjust cooking times accordingly to ensure they soften properly.
- Vegan Friendly: To make a delightful vegan version, simply skip the dairy toppings or opt for plant-based yogurt.
- Leftover Love: Store your remaining soup in an airtight container; flavors deepen beautifully after a day, making your Persian noodle soup even better!
- Flavor Boost: For an extra flavor kick, consider adding a squeeze of lemon or a sprinkle of sumac before serving.
Storage Tips for Persian Noodle Soup
Fridge: Store leftover Persian noodle soup in an airtight container for up to 5 days. The soup’s flavors deepen and meld while it sits, making it even more delicious on the second day.
Freezer: Freeze the soup (without noodles and fresh herbs) for a quick meal later. It can be preserved for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat the soup on the stove over medium heat, adding a splash of vegetable broth or water to restore consistency. Stir in fresh herbs just before serving for added brightness.
Make Ahead Options
These Persian Noodle Soup (Ash Reshteh) preparations are perfect for meal prep enthusiasts! You can chop the onions, garlic, and herbs up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain their freshness. The legumes can also be cooked and stored separately in the fridge for up to 3 days, ensuring you save time on busy weeknights. When you’re ready to enjoy your soup, simply simmer the broth with prepared ingredients, add the noodles, and stir in the greens before serving. This method keeps the flavors just as delicious while making your cooking process a breeze!
Variations & Substitutions for Persian Noodle Soup Recipe
Feel free to play with this delightful Persian noodle soup and make it your own!
-
Different Legumes: Experiment with assorted legumes like black beans or white beans for a unique taste. Each offers a different texture and flavor boost.
-
Fresh Herbs Twist: Swap cilantro for fresh mint or basil to create a refreshing, herbaceous profile. This change can completely transform the soup’s character!
-
Whole Wheat Noodles: Use whole wheat linguine instead of regular noodles to add more fiber and a nutty flavor to this hearty soup.
-
Spicy Kick: Add a pinch of cayenne pepper or chili flakes to your soup for a delightful heat that warms the palate. Spice lovers will appreciate the extra zing!
-
Creamy Variants: For creaminess without dairy, incorporate coconut milk instead of yogurt as a topping. This adds a luscious texture and a hint of sweetness.
-
Vegetable Boost: Toss in chopped seasonal vegetables such as carrots or zucchini for added color, flavor, and nutrients—they’ll blend beautifully with the existing ingredients.
-
Noodle Alternatives: If you can’t find Persian noodles, rice noodles or even gluten-free pasta can be used as a fantastic substitute, ensuring everyone can enjoy this dish.
-
Garnish Fun: Top with crunchy roasted chickpeas for additional texture and flavor. They not only enhance the presentation but also add a delightful crunch.
Explore these variations to make the Persian Noodle Soup Recipe your go-to dish for any occasion! And if you’re interested in more hearty soup options, don’t forget to check out my comforting Mac Cheese Meatloaf for another family favorite!
What to Serve with Persian Noodle Soup
Looking to create a delightful meal around this warm, nourishing broth? Let’s explore some fantastic pairings that complement it perfectly.
- Warm Flatbreads: Soft and pillowy, flatbreads are perfect for dipping into the soup, adding a comforting texture that enhances each bite.
- Shirazi Salad: This refreshing salad of diced cucumber, tomato, and onion provides a crisp contrast to the rich, hearty soup, brightening your meal with zesty flavors.
- Herbed Yogurt Dip: A cooling dip made with yogurt and herbs can balance the spices in the soup, offering a creamy, luscious side option to enjoy with each spoonful.
- Roasted Vegetables: The rich, caramelized flavors of seasonal roasted veggies harmonize beautifully with the earthy taste of the soup, creating complexity on your plate.
- Crisp Pickles: Serving tangy pickles alongside adds a delightful crunch and acidity that cuts through the soup’s richness, refreshing every bite.
- Sparkling Water: A glass of sparkling water with a lemon wedge brings a hint of brightness to your meal, cleansing the palate between rich flavors.
- Baklava for Dessert: End your meal on a sweet note with flaky baklava, its honey and nut goodness pairing well with the warmth of the noodle soup.
- Mint Tea: A fragrant cup of mint tea not only aids digestion but also brings an aromatic finish that ties the meal together, completing your Persian-inspired dining experience.
- Savory Galette: Consider a savory vegetable galette to accompany the soup, adding a flaky pastry element that offers both comfort and flavor in one delightful bite.
Persian Noodle Soup Recipe FAQs
What type of beans should I use for the Persian Noodle Soup?
The recipe traditionally uses lentils, chickpeas, navy beans, and kidney beans for a delightful mix of flavors and textures. Feel free to substitute with split peas, pinto beans, or any beans you have on hand, such as black beans, for a twist!
How should I store leftover Persian Noodle Soup?
Leftovers can be stored in an airtight container in the fridge for up to 5 days. The flavors actually deepen and improve as it sits! Just remember to reheat it gently on the stove, adding a splash of vegetable broth or water to restore the desired consistency.
Can I freeze Persian Noodle Soup?
Absolutely! To freeze, cool the soup completely and transfer it to airtight containers. It’s best to freeze it without the noodles and fresh herbs, which can be added when reheating. Properly stored, the soup can last for up to 3 months in the freezer. Thaw overnight in the fridge before enjoying!
What do I do if the soup is too thick?
If you find your soup has thickened too much while simmering, simply add more vegetable broth or water to reach your preferred consistency. Stir it in gradually to avoid making it too watery. It’s all about finding that perfect balance!
Are there any dietary considerations for this recipe?
Yes! This Persian Noodle Soup is plant-based and naturally vegetarian, making it suitable for many dietary needs. For vegan options, simply skip the sour cream or yogurt topping, or choose plant-based alternatives. Always double-check that your beans and stocks are free of animal products.
When is the best time to add fresh herbs?
For maximum flavor and vibrant color, stir in your fresh herbs—like cilantro, parsley, and dill—just a few minutes before the soup is done cooking. This way, they stay aromatic and contribute to the dish’s overall brightness!
Hearty Persian Noodle Soup Recipe for Cozy Evenings
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for about 5 minutes until it becomes soft and translucent.
- Add 3 minced garlic cloves and 1 teaspoon of turmeric, cooking for 1-2 minutes until fragrant.
- Add 8 cups of vegetable broth, along with 1 cup each of lentils, chickpeas, navy beans, and kidney beans. Bring to a vigorous boil, then reduce heat to simmer for 20 minutes.
- Add 8 ounces of Persian noodles to the pot. Stir gently and cook for an additional 10 minutes, or until noodles are tender.
- Stir in 2 cups of chopped spinach, 1/2 cup cilantro, 1/2 cup parsley, and 1 tablespoon of dill. Allow the greens to wilt for 5-7 minutes.
- Taste and adjust the seasoning with salt and pepper before serving. Ladle the soup into warm bowls and top with a dollop of sour cream or yogurt and fried onions.
Leave a Reply