Asheh Reshteh Soup

Asheh Reshteh soup is Persian noodle soup using Persian noodle called reshteh. I had to substitute this Persian noodle with spaghetti for my recipe and preperation.
I learnt this soup from an Iranian friend of mine. The story starts like this… daughter had a play date with her friend who is an Iranian. When I went to pick her back from her friend's place her mother Mina offered me this soup. This soup tasted so yummy and different. She told me that usually this soup is one of the significant dishes of Nowruz menu. Nowruz is Persian New Year like our Ugadi !!!! She even told me and showed me how they set up the table traditionally on their new year. Thanks to Mina who told me about their tradition and culture.
Prep Time
15 minutes
Cooking Time
1:30 Minutes
4-5 People
Thin Spaghetti
Chopped Spinach
Chopped Parsely
Chopped Coriander
Chopped Spring Onion
Red Lentils
Garbanzo Beans
Red Kidney Beans
Turmeric Powder
Chopped Garlic Pods (optional)
Chopped Onion
Olive Oil
1 Cup

1 Cup
1 Cup
1 Cup

½ Cup
½ Cup
¼ cup
¼ Cup
To Taste
½ Tsp.
½ Cup
1 Tbsp.
For Garnish
Fried Onion
Fried Mint Leaves
Fried Garlic (optional)
1.     Soak lentil and other beans for 1 hour in water. Fry Onion, Mint Leaves and Garlic.

2. In a big pot heat oil. To this add chopped garlic and onion. Saute for 3-4 minutes on medium heat.
3.     Now add turmeric powder, the soaked beans and lentil. Stir well for 3-4 minutes. Add chopped greens to the sauting mixture and stir again for 4 minutes. Add 3 cups of water and salt. Mix it. At this point you can pressure cook the whole thing if you do not want to cook the direct way which is done traditionally.

4.       Now if you are cooking it directly cover the pot with a lid. Keep stirring till done which takes almost 30-40 minutes. Add spaghetti and cook till done. If you are cooking the soup with a pressure cooker, once the lentils and green leaves are done add already cooked spaghetti and mix. Cook the whole thing for at least 5-6 minutes.

5.       Taste check if salt is needed.
6.       Serve the soup hot in a bowl. Garnish with fried onion, fried mint leaves and fried garlic.
7.       Relish hot Iranian/ Persian soup.


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