Name: Iranian Noodle Soup
Yield: Serves 6–8
Cuisine: Iranian
Ingredients: 1½ tbsp. ground turmeric; 1 bunch chives, finely chopped; 2 tbsp. dried mint; 2 cups reshteh or linguini; 8 cloves garlic, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 6 cups finely chopped spinach; ½ cup dried chickpeas, soaked overnight and drained; ½ cup dried cannellini beans, soaked overnight and drained; ½ cup brown lentils; ½ cup canola oil; ½ cup dried kidney beans, soaked overnight and drained; 2 small yellow onions, thinly sliced; 1 cup finely chopped fresh flat-leaf parsley; ¼ cup whey powder

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

The rustic noodle soup ash-e reshteh is typically served in late March to celebrate Nowruz, the Persian New Year, because noodles symbolize good fortune. You can purchase Iranian reshteh—flat, narrow wheat noodles—in Middle Eastern shops or online. Linguine can be substituted.

Ingredients

½ cup canola oil
2 small yellow onions, thinly sliced
½ cup

Asia
Iran
Main course
March
New Year
Soup
Vegan
Noodles

Method

Heat ¼ cup oil in an 8-qt. saucepan over medium-high. Cook onions until caramelized, about 20 minutes. Transfer half the onions to a bowl and set aside for garnish. Add all the soaked legumes, the turmeric, salt, and pepper to onions in pan and cook, stirring, for 5 minutes. Add 12 cups water and bring to a boil. Reduce heat to medium-low and cook, covered, until legumes

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Ingredients

Method

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