Aush reshteh – Persian Legume, Herb & Noodle Soup

Aush reshteh – Persian Legume, Herb & Noodle Soup

Aush reshteh – Persian Legume, Herb & Noodle Soup

Course: Mains
Servings: 8


  • 2 large Large onions  Sliced
  • 7 cloves Garlic  Minced
  • 2 tbsp Turmeric
  • 1/3 cup Garbanzo Beans (Chickpeas)
  • 1/3 cup Kidney Beans
  • 1/3 cup Navy Beans
  • 1/2 cup Lentils
  • 1/2 cup Mung Beans
  • 2 cups  Fresh Parsley Finely Chopped
  • 2 cups  Fresh Cilantro Finely Chopped
  • 2 cups  Fresh Mint Finely Chopped (or 1 tbsp Dried Mint)
  • 1 cup Fresh Chives or Scallions Chopped (Green portion of Scallions only)
  • 1/2 pound Fresh Spinach Chopped
  • 1/2 pound Linguine or Reshteh (Persian noodles)
  • 1 cup Sour Cream or Plain yoghurt or Kashk (Persian whey)
  • Salt to taste
  • Pepper to taste


  • If using dried legumes, soak them the night before, cook each one separately until tender. You can always use canned, strain before adding to the pot.
  • Sauté onions and garlic until past translucent. Then add turmeric and continue to sauté for another 5 minutes. Set onion and garlic aside until ready to go in the pot.
  • Bring 6 cups of water to boil.
  • Add chopped herbs and simmer on medium heat for 20 minutes.
  • Add the spinach and cook for a further 10 mins.
  • Add onion and garlic mixture.
  • Add cooked/ canned chickpeas, navy beans and kidney beans to the pot, let simmer for 10 minutes.
  • Add lentils and mung beans.  If you add these two too early, they tend to disintegrate.
  • Add noodles. Make sure to stir it in so they don’t stick together. Simmer until cooked.
  • Season the ingredients with salt and pepper. Then mix well.
  • Drizzle some sour cream or plain yoghurt or kashk on the top.
  • Optional: Garnish with kashk (yoghurt or sour cream), caramelized onions and fried mint.


Recipe adapted from The Gut Loving Dietitian
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