top of page

Persian Noodles |

Have you bean well recently? Well you could have bean better if you had have been eating this Ash Reshteh, a Persian bean, herb and noodle soup (that's all your major food groups right there!). This recipe is from The Delicious Crescent.

Prep time: 30 minutes

Cooking time: 1 hour

Makes: 3 portions


3 tbsp olive oil

1 onion

3 garlic cloves

1/2 tsp turmeric

1 tbsp dried mint

1/2 tin chickpeas

1/2 tin kidney beans

1/2 tin white beans

3 cups stock

1/4 tsp ground black pepper

1/2 tsp salt

1/2 tin green lentils

1 cup spinach

Bunch of coriander (~25g)

Bunch of parsley (~25g)

1/2 leek

1 tsp Fenugreek

Bunch of dill (~25g)

1/2tbsp plain flour

45g linguini

1/2 cup sour cream

1tbsp lemon juice

1. More layers than a socially maligned ogre

In a large saucepan heat 3tbsp olive oil on a medium heat. Whilst the oil heats up thinly slice an onion and then toss into pot. Cook your onion until crispy cronchy - around 20 minutes. 10 minutes into cooking add in 3 cloves of grated or minced garlic.

Once your onions are crunchier then a piece of stale toast, turn the heat off and add in 1/2tsp turmeric. Stir immediately so that it doesn't burn.

Extract 1/3 of the onions and oil and put it in a small bowl to the side. To your side onions (don't worry no one will tell your main onion ho) mix in 1tbsp dried mint and leave it to the side as a present for future you.

2. I'm on my way to Boombarillo

To the onions still in the pan add 1/2 tin chickpeas, 1/2 tin kidney beans , 1/2 tin white (haricot) beans, 3 cups of stock (chicken or veg - you decide!) and 1/4tsp ground black pepper.

Place the lid atop the pot and leave to simmer for around 15 minutes, until the beans are soft and all their boomba potentiality has been released.

Next, add half a tin of green lentils and then cook the ever boombarier concotion for five further minutes. Then add in 1 cup spinach, your bunch of parsley and coriander and dill, chopped, half a leek, also chopped, and a few fenugreek leaves (if you have them, if not the seeds will do indeeds).

Cook for another 30 minutes, until the soup is thick and homogenous - add more water or stock as neeeded.

3. Don't tell Greta, this is carb positive

In a small bowl mix together 1/2tbsp of flour and a few tbsps of the soup, ensuring lumplessness from the slurry. Add this into the soup and stir.

Add your 45g of linguini into the pot with everything else and cook for ten minutes.

Next stir in 1tbsp of lemon juice. Taste the boup (bean soup) and add salt, pepper and more lemon juice as needed.

Stir a couple of tbsp of sour cream through the ash reshteh saving the rest for topping.

Ladle a portion of ash reshteh into a beautiful Persian bowl (not on the beautiful Persian carpet please) and top with a couple of tbsp of sour cream and a sprinkling of your caramelized onions.

Dink and sink!

Food for Thought

Lizzy says: "I love Iranian food. It is always so herby and flavourful (but unfortunately is quite demanding to cook, if we hadn't have skipped a lot of the steps by using tinned beans this would have taken about 3 hours!). The cooking process wasn't too hard and I enjoyed the end result. But I found it quite flavourless and had to add a lot of lemon into my bowl. I liked the gloopy texture, but it was quite hard to fish out the noodles to gobble them up. This was a mid gasp 5/10 "

Kate says: "At first this seemed to me like such a strange mix of ingredients but I am on a big bean and tofu hype at the moment so I was in. I ended up really loving it, espeically all those earthy fresh flavours from the fresh herbs (and of course the beans) contrasted with the creamy sour cream - yum . I especially liked the crispy onions and I wish I'd made more of them. I wasn't too sold on the noodles, I think next time I may just not include them 7/10"

6/10 Gasps


bottom of page