Ash-e Reshteh (Persian Noodle Soup with Herbs, Beans and Soured Cream)
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Ingredients
- 100 g vermicelli pasta
- 400 g tinned chickpeas
- 400 g red kidney beans
- 200 g spinach
- 30 g fresh flat-leaf parsley, chopped
- 20 g fresh coriander, chopped
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 100 g soured cream
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 20.9 g
- Carbohydrate
- 53.9 g
- of which sugars
- 5.7 g
- Fat
- 15.4 g
- of which saturates
- 4.1 g
- Fibre
- 15.1 g
- Salt
- 1.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion for 5 minutes until soft, then stir in the turmeric and cook for 1 minute.
- 2
Add the chickpeas, kidney beans and 1 litre water, bring to a simmer and cook for 15 minutes.
- 3
Stir in the parsley, coriander and spinach and simmer for 10 minutes until wilted.
- 4
Break the vermicelli pasta into short lengths, add to the pot and cook for 8-10 minutes until tender, stirring occasionally so it doesn't stick.
- 5
Taste and season with salt and pepper; the soup should be thick enough to hold a spoon upright.
- 6
Ladle into bowls and swirl through the soured cream (used here in place of the traditional kashk) to serve.
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