Ash-e Reshteh (thick Persian Legume Soup)


  • 1/2 cup chickpeas
  • 1/2 cup kidney beans
  • 1/2 cup navy beans
  • 1/2 cup lentils
  • 1 big bunch fresh parsley, leaves and stems chopped
  • 3 big bunches spring onions/scallions, chopped
  • 1/2 pound fresh spinach, chopped
  • 1/2 pound linguini noodles (or Persian reshteh noodles if you can get them)
  • 3 tbsp butter
  • 2 large onions, sliced
  • 1 tbsp dried mint
  • 1 cup plain yoghurt (I state yoghurt but if you can find kashk, or Persian whey, from a specialist shop, then use that)
  • 2 tsp turmeric salt and fresh ground pepper


This Is A Gorgeous, Velvety And Restorative Soup That My Grandmother Used To Make For Me When I Was Little. The Taste Of This Recipe Brings Back So Many Memories!…

Nigella Lawson Favicon Nigella Lawson
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