Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.8 (63)
Ash Reshteh Recipe (Persian Noodle Soup)
NUTRITION · PER SERVING90M COOK
CAL 30%·PRO 43%
CARBS 68G45% OF CAL
14G FIBER9G SUGAR45G OTHER
FAT 30G44% OF CAL
7G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Persian noodle and legume soup with herbs, chickpeas, lentils, and caramelized onions. Warming and aromatic, traditional comfort food.
mainmiddle easternsoupbeans🍲 stockpotvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tbsp olive oil
- 2 tbsp butter
- 2 onions (thinly sliced )
- 3 cloves garlic (minced )
- 4 tbsp dried mint
- 1 tsp turmeric
- 1 1/2 tsp kosher salt
- 1 can chickpeas (15 oz )
- 1 can pinto beans (15 oz )
- 1 cup green lentils
- 12 ounce spinach (roughly chopped )
- 1 3/4 cup fresh parsley (chopped )
- 1 cup cilantro (chopped )
- 8 ounce reshteh (you can find these noodle in Persian or Middle Eastern stores. )
- 5 tbsp olive oil (divided)
- 1 large onion (thinly sliced)
- 1/2 tsp turmeric
- 6 cloves garlic (minced)
- 2 tbsp dried mint
- 1 cup kashk
At a glance
PER SERVING · TIME 90M
CAL 30%·PRO 43%
CARBS 68G45% OF CAL
14G FIBER9G SUGAR45G OTHER
FAT 30G44% OF CAL
7G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 1782mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 991mg
- Calcium
- 368mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1782MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.