Ash-e Reshteh (Persian Legume Chicken Soup)

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Ash-e Reshteh (Persian Legume Chicken Soup)


Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


Serves : 4
  • 1/2 cups kidney beans

  • 1/2 cups chickpeas

  • 500 gms chicken

  • 1 cups chopped parsley

  • 1 cups chopped spinach

  • 1 cups chopped coriander

  • 1 cups chopped dill

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

  • 2 nos large onions

  • 2 tbsp flour

  • 3 tbsp vegetable oil

  • 2 tbsp chopped mint, fresh or dry

  • 1 cups kashk (whey) or sour cream

  • 1 tbsp turmeric

  • 1 tbsp salt

  • 1 tsp black pepper

  • 1/2 cups carrots


  • Put the kidney beans, navy beans and chickpeas in a large pot, add water and let cook until tender and set aside.
  • Boil 6 cups of water in a large pot and add parsley, spinach, dill and coriander to it. Let cook for 20 minutes.
  • 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.
  • Add salt, turmeric, pepper and mint to onions. stir and add it to the pot with noodles and vegetables
  • Slice the onions and saute them in a pan with vegetable oil until the color turns golden.
  • 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.
  • Place Ash Reshteh in a large serving bowl and top with sauteed onion and whey.