Ash Reshteh
A thick herb, bean and noodle soup, topped with fried onions and mint. Persian comfort in a bowl.
- Time1 hr 30
- LevelMedium
- Costabout £1.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Fry one onion in 1 tablespoon oil for 8 minutes until soft. Add the turmeric, chickpeas, lentils and water. Simmer for 45 minutes.
45 min - 2
Fry the other onion in the rest of the oil for 15 minutes until deep golden and crisp. Set aside, and fry the dried mint for 20 seconds in the same pan.
- 3
Add the cannellini beans, parsley, coriander, spinach and salt to the soup. Simmer for 15 minutes.
15 min - 4
Add the broken pasta and cook for 10 minutes until tender, stirring so it does not stick. The soup should be thick.
10 min - 5
Ladle into bowls. Top with the fried onions, mint oil and a spoonful of yoghurt.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.