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Ash-E Reshteh (Thick Persian Legume Soup)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a gorgeous, velvety and restorative soup that my grandmother used to make for me when I was little. The taste of this recipe brings back so many memories! Even if this soup hasn't been part of your childhood (and I wish that it could have been), you'll definitely enjoy it now, particularly on cold nights. This makes a lot but that's in the spirit of the recipe-- either freeze or keep it on the stove to be dished out when you need some tlc, and it improves over time anyway.

Ingredients

Serves: 8

  • 125 millilitres garbanzo beans
  • 125 millilitres kidney beans
  • 125 millilitres navy beans
  • 125 millilitres lentils
  • 1 bunch chopped fresh parsley
  • 3 bunches chopped scallions (or scallions)
  • ¼ kilogram chopped fresh spinach
  • ¼ kilogram linguine (or Persian reshteh noodles if you can get them)
  • 3 tablespoons butter
  • 2 large sliced onions
  • 1 tablespoon dried mint
  • 250 millilitres plain yogurt (or kashk, or Persian whey if you can get it)
  • 2 teaspoons turmeric
  • 1 salt
  • 1 freshly ground pepper

Method

Ash-E Reshteh (Thick Persian Legume Soup) is a community recipe submitted by leiladukes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • If using dried legumes, cook each one separately until tender and set aside before you proceed. (Using tinned ready-cooked is much easier!)
  • Combine parsley, scallions, turmeric, salt and pepper, and about 6 cups water in a large pot. Simmer for 20 mins.
  • Add the spinach and cook for a further 10 mins. Break up the noodles into strands of a couple of inches in length and add to ash mixture.
  • Let simmer until noodles are cooked.
  • Fry onions in butter until golden brown. Stir in the dried mint until fragrant.
  • Add cooked/ tinned legumes to ash, let simmer for 10-15 minutes. Taste for seasoning.
  • Place ash in a large serving bowl and decorate the top with some of the fried onions and mint mixture.
  • Drizzle some yoghurt or kashk on the top as well. Serve with extra yoghurt or kashk on the side. Enjoy!
  • Tell us what you think