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Ash-e Reshteh (Persian Legume Chicken Soup)

Ash-e Reshteh (Persian Legume Chicken Soup)


Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60


Serves 4

  • kidney beans 1/2 cups

  • chickpeas 1/2 cups

  • chicken 500 gms

  • chopped parsley 1 cups

  • chopped spinach 1 cups

  • chopped coriander 1 cups

  • chopped dill 1 cups

  • linguine (or persian reshteh noodles if you can get them) 500 gms

  • large onions 2 nos

  • flour 2 tbsp

  • vegetable oil 3 tbsp

  • chopped mint, fresh or dry 2 tbsp

  • Kashk (Whey) or sour cream 1 cups

  • turmeric 1 tbsp

  • salt 1 tbsp

  • black pepper 1 tsp

  • carrots 1/2 cups


  • 01

    Put the kidney beans, navy beans and chickpeas in a large pot, add water and let cook until tender and set aside.

  • 02

    Boil 6 cups of water in a large pot and add parsley, spinach, dill and coriander to it. Let cook for 20 minutes.

  • 03

    Break up the noodles into strands of a couple of inches in length and add to the mixture and let simmer until they are cooked. Then add the flour to it.

  • 04

    Add salt, turmeric, pepper and mint to onions. stir and add it to the pot with noodles and vegetables

  • 05

    Slice the onions and saute them in a pan with vegetable oil until the color turns golden.

  • 06

    Add cooked legumes (kidney beans, navy beans and chickpeas, chicken) to the pot. Place the lid on and let it cook for 30 minutes over low heat.

  • 07

    Place Ash Reshteh in a large serving bowl and top with sauteed onion and whey.



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