Step into the aromatic world of Persian cuisine with a bowl of Ash Reshteh, the iconic and deeply comforting noodle soup. This isn’t just any soup; it’s a hearty, herb-laden celebration in a bowl, traditionally enjoyed during the Persian New Year (Nowruz). Our vegetarian version makes this classic accessible, swapping hard-to-find ingredients like *kashk* (a fermented dairy product) and *reshteh* (specialty noodles) for tangy sour cream and hearty fettuccine without sacrificing an ounce of flavor. The real secret, however, lies in the abundance of fresh herbs. Forget the dried stuff in your pantry—the vibrant, fragrant blend of parsley, cilantro, dill, and more is what truly makes this dish sing. Get ready to create a soul-warming meal that’s perfect for a chilly evening.
Ingredients
• MAKES: 4 servings
• TIME: About 2 hours
• 1 cup / 30g chopped fresh parsley
• 1 cup / 30g mixed chopped fresh herbs (like dill, cilantro, chervil, or mint)
• 1/2 cup / 50g chopped scallions
• 3 tbsp / 45ml extra virgin olive oil
• 1 medium onion, chopped
• 3/4 cup / 150g dried black-eyed peas, soaked if possible
• 2 quarts / 2 liters vegetable stock or water
• 1/2 lb / 225g thick egg noodles or fettuccine
• 1/2 cup / 120g sour cream or plain yogurt, for garnish
• Salt and freshly ground black pepper, to taste
Instructions
1. In a small bowl, combine the chopped parsley, mixed herbs, and scallions. Measure out 1 1/2 cups of this mixture for the soup base. Cover and refrigerate the remaining herbs for garnish.
2. Place a large pot or Dutch oven over medium-high heat and add the olive oil. Once warm, add the chopped onion and cook, stirring occasionally, until softened and golden, about 3-5 minutes.
3. Stir in the 1 1/2 cups of the herb and scallion mixture and cook for another minute until fragrant. Add the black-eyed peas and the vegetable stock.
4. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook until the beans are just tender, which can take 1 to 1.5 hours. Stir occasionally.
5. Once the beans are tender, season the soup with salt and pepper. Bring the soup back to a rolling boil. If it seems too thick, add a bit more stock or water.
6. Add the noodles to the pot, breaking them into large pieces if using fettuccine. Cook, stirring often to prevent sticking, until the noodles are al dente, about 7-10 minutes.
7. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve hot, garnishing each with a generous dollop of sour cream or yogurt and a sprinkle of the reserved fresh herb mixture.
Nutritional Information
• (Approximate values per serving)
• Calories: 450 kcal
• Protein: 18g
• Carbohydrates: 65g
• Fat: 12g
• Fiber: 10g
Pro Tips
• The secret to this soup’s incredible flavor is an abundance of fresh herbs. Do not substitute with dried herbs, as they lack the vibrant, aromatic quality that defines this dish. A mix of at least three types (like parsley, cilantro, and dill) is ideal.
• For a more authentic and impressive garnish, create “Piaz Dagh” (fried onions). Thinly slice an onion and fry it in oil until deeply golden and crisp. You can also fry a teaspoon of dried mint in the same oil for 30 seconds to drizzle over the soup.
• While the recipe uses black-eyed peas, this soup is versatile. A combination of chickpeas and lentils is a very traditional and delicious alternative that adds more texture and flavor.
• Don’t overcook the noodles. They should be tender but still have a slight bite (al dente), as they will continue to soften in the hot broth after being served.
FAQ
Q: Can I make this Ash Reshteh recipe vegan
A: Yes, this recipe is easily adapted to be fully vegan. Simply use a vegan pasta like fettuccine that does not contain eggs, and swap the dairy sour cream or yogurt garnish for a plant-based alternative like vegan sour cream or unsweetened cashew yogurt.
Q: Is this vegetarian soup a good source of protein
A: Absolutely. This Ash Reshteh is packed with plant-based protein from the black-eyed peas. Each serving provides approximately 18g of protein, making it a very filling and nutritious meal. For an extra protein boost, consider adding chickpeas and lentils as suggested in the pro tips.
Q: What is the best way to store leftover Ash Reshteh
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep in mind the noodles will continue to absorb the broth and soften over time. When reheating, you may want to add a splash of vegetable stock or water to thin it to your preferred consistency.
Q: Are fresh herbs really necessary for this recipe
A: Yes, for an authentic and vibrant Ash Reshteh, fresh herbs are essential and cannot be replaced with dried ones. The generous amount of fresh parsley, cilantro, and dill is the signature flavor of the soup, providing an aromatic quality that defines the dish.
