Known traditionally as Ash Reshteh, this fragrant Persian Noodle Soup is one of the most celebrated comfort foods of Middle Eastern cuisine. With its golden turmeric-infused broth, tender root vegetables, and ribbons of noodles, each warm bowl wraps you in aromatic, wholesome comfort.
Why You’ll Love This Persian Noodle Soup
- Aromatic Golden Broth: Earthy turmeric, caramelized onions, and garlic create an intoxicating fragrance.
- Wholesome and Filling: Packed with vegetables, fiber-rich ingredients, and hearty noodles that satisfy a crowd.
- Authentic Cultural Heritage: A timeless classic traditionally shared during celebrations and cozy family gatherings.
Ingredients and Substitutions
- Broth: Use vegetable broth to easily make this soup 100% vegetarian.
- Noodles: Persian reshteh noodles are traditional, but linguine, fettuccine, or udon work seamlessly as substitutes.
- Legumes: Add a cup of cooked chickpeas or brown lentils for authentic Persian texture and extra plant protein.
How to Make Persian Noodle Soup
Step-by-Step Directions
Step 1: In a large Dutch oven or pot, heat olive oil over medium heat. Sauté chopped onions and garlic until fragrant and golden translucent.
Step 2: Add the diced carrots, cubed potatoes, and ground turmeric. Cook for 5 minutes, stirring frequently to coat vegetables in warm spices.
Step 3: Pour in the chicken broth, season with salt and pepper, and bring the mixture to a rolling boil.
Step 4: Reduce heat to medium-low, cover, and simmer for 15 minutes until vegetables are just tender.
Step 5: Add the dry noodles and simmer for an additional 8 to 10 minutes until noodles are tender and broth is rich.
Step 6: Ladle into deep bowls, garnish generously with fresh parsley or chopped mint, and serve warm.
Helpful Cooking Tips
- Caramelize the onions slowly until deeply golden—this creates the essential flavor foundation of traditional Ash.
- Break long noodles in half before dropping them into the broth to make ladling and eating easier.
Storage & Reheating
How to Store
Refrigerate leftover soup in an airtight container for up to 4 days. The noodles will continue absorbing broth over time.
How to Reheat
Reheat on the stovetop over low heat, splashing in an extra cup of broth or warm water to restore the silky consistency.
Persian Noodle Soup
Ingredients
Method
- In a large Dutch oven or pot, heat olive oil over medium heat. Sauté chopped onions and garlic until fragrant and golden translucent.
- Add the diced carrots, cubed potatoes, and ground turmeric. Cook for 5 minutes, stirring frequently to coat vegetables in warm spices.
- Pour in the chicken broth, season with salt and pepper, and bring the mixture to a rolling boil.
- Reduce heat to medium-low, cover, and simmer for 15 minutes until vegetables are just tender.
- Add the dry noodles and simmer for an additional 8 to 10 minutes until noodles are tender and broth is rich.
- Ladle into deep bowls, garnish generously with fresh parsley or chopped mint, and serve warm.
Frequently Asked Questions
What can I substitute for traditional Persian noodles?
Dry flat wheat noodles like linguine or fettuccine broken in half are the closest, most accessible pantry substitute.
Can I make Persian noodle soup ahead of time?
Yes! You can cook the soup base ahead and simply drop in the noodles shortly before serving so they don’t over-soften.
Is this soup traditionally vegetarian?
Yes, traditional Iranian Ash Reshteh is vegetarian and often garnished with kashk (fermented whey) and fried dried mint.
Can I freeze this soup?
We recommend freezing the vegetable and broth base before adding noodles, as cooked noodles can lose their texture when thawed.
Final Thoughts
This comforting Persian noodle soup is a delicious way to explore global comfort cuisine in your home kitchen. It is nourishing, wonderfully aromatic, and sure to warm your soul on any quiet evening.
