How to Make Ash-e-Reshteh (Persian Noodle Soup)

Ash-e-Reshteh is a traditionally plant-based Persian dish, packed with herbs and protein. Garnish with fried onion and garlic and your mouth will explode with delicious flavor.

Ingredients:
“Sabzi”
1 bunch parsley
1 bunch cilantro
2 bunches green onion
1 bunch of spinach (or about 5 oz bag)
Other Ingredients
1/4 yellow onion chopped finely
4 garlic cloves minced
1/4 tsp. cumin
1/2 tsp. black pepper
1/2 Tbsp. turmeric
1/2 Tbsp. salt (or more to taste)
1 cup of green lentils (soaked in hot water 1-2 hours prior to cooking)
15 oz can black-eyed peas (drained and rinsed)
15 oz can pinto beans (drained and rinsed)
15 oz can garbanzo beans (drained and rinsed)
1 1/2 cup baby potatoes (potatoes cut in half)
1/2 package of spaghetti or fettuccine or linguine (I use Jovial gluten-free spaghetti)
“Piaz Sir Dagh”
1/4 yellow onion sliced thinly
4 garlic cloves minced
1 tsp. turmeric
1 Tbsp. dried mint leaves - https://amzn.to/4kPAP0N
2 Tbsp cooking oil

Instructions:
1. Wash the Sabzi and dry. I use a salad spinner to dry. Remove any large, thick stems from the cilantro and parsley. Cut the ends from the green onions. Finely chop all the Sabzi.
2. Add Sabzi to a large pot. Add enough water to the pot to submerge the Sabzi. Generally 10 cups of water. Cover and bring to a boil.
3. Add 1/4 onion chopped and 4 garlic cloves minced, cover, and simmer on medium/low heat for 30 minutes (stirring occasionally).
4. Add salt, pepper, turmeric, and cumin to the pot and stir.
5. Add lentils. Stir, cover, and simmer on medium heat for 20 minutes.
6. Add canned beans and baby potatoes to the pot. Stir.
7. Cover the pot and simmer another 20 minutes on medium heat (until the potatoes are cooked). Stir occasionally.
8. Break the noodles in half and add to the pot. Add water as needed and stir a few minutes. Cover and simmer another 30 minutes on medium/low heat (stirring occasionally).
9. Meanwhile, prepare the Piaz Sir Dagh garnish.
In a medium pan on medium/low heat, add 2 tsp. of oil.
Wait until the oil is hot, add sliced onion and sauté until golden (about 5-10 minutes).
Add minced garlic cloves and sauté another 2 minutes until golden (as pictured above).
Add dried mint leaves and turmeric. Sauté another 2 minutes.
10. Pour the Ash-e-Reshteh into a serving bowl. Garnish with the Piaz Sir Dagh.

Kashk recipe coming soon! Add plant-based sour cream until then!

Noosh-e-Jan! Enjoy!
zoe and elham

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Equipment in our Vegan Persian Kitchen:
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Non-stick pan - https://amzn.to/4f8IzHc
Non-stick pot - https://amzn.to/4hLGTVu
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Slicer - https://amzn.to/4bSH3sF


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